Dhapate is type of Maharashtrian roti /paratha made by using multi grain flours, herbs and spices. The paratha can either be roasted on a griddle or can be deep fried .
Maharashtra occupies a vast area geographically and the food available in different regions is completely different . It is interesting to note the diversity of this cuisine . Since there’s abundant produce of rice and millets , Jowar , bajra , Ragi are used for most breads .
Maharashtrian Flatbreads can be wheat-based, such as the traditional trigonal ghadichi poli or the round chapati that is more common in urban areas. Bhakri is an unleavened bread made using a variety of millets like bajra , jowar and even rice . It forms part of daily meals in rural areas. Thalipeeth happens to be one of the most popular flatbread of this state .
I had made Dhapate long back and had completely forgotten it’s taste , so wanted to give it a try all over again . It fitted perfectly in the alphabet D slot for the theme Flatbreads and More . Pradnya came to my rescue and gave me a authentic recipe . Dhapate is a multigrain bread which can be roasted on a tawa or you have the option of deep frying . The fried version is reserved for festivals , well Mega Marathon is no less than a festival , so I decided to deep fry . I am sure you guys will agree to this .
Dhapate is usually served with a bowl of fresh curd and dry chutneys , of course it can also be served with a typical Maharashtrian menu . I naturally took Pradnya’s help to design this menu , which we all loved . Here is the menu
You can also check some of the Maharashtrian Thalis
Dhapate, the Maharashtrian bread
1 cup sorghum flour
1/2 cup whole wheat flour
1/4 cup rice flour
1/4 cup chickpea flour
1 tsp cumin seeds
1tsp carom seeds
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp crushed garlic
1 onion, finely chopped
1/4 cup chopped coriander
Salt to taste
Sweat the onions by mixing and rubbing them with salt .
Add the rest of the ingredients and mix it to form a soft dough gradually adding the needed water.
Pinch out lemon sized balls.
Using a plastic sheet flatten the ball , then press with hands to make a disc of 4-5”.
Make a hole in the centre .
Roast them by brushing oil on them or deep fry till nice and golden .
I have deep fried them .
Some more Maharashtrian dishes