Back to 6 servings 0.5 cup jowar flour (sorghum flour) 0.5 cup bajra flour (pearl millet flour) 0.25 cup besan (gram flour) 0.25 cup whole wheat flour (atta) 0.25 cup rice flour 1 medium onion, finely chopped 0.25 cup fresh cilantro, finely chopped 1 green chilli, 1 to 2, finely chopped 1 teaspoon ginger, finely chopped 1 tablespoon white sesame seeds 0.25 teaspoon ajwain (carom seeds) 0.5 teaspoon cumin powder 1 teaspoon coriander powder 0.25 teaspoon turmeric powder 0.5 teaspoon red chilli powder, adjust to taste salt, to taste 0.75 cup water, 0.75 to 1 cup, as needed oil or ghee, for cooking
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1 Step 1: In a large bowl, mix the jowar, bajra, besan, wheat and rice flours. Add the spices, sesame seeds and salt and mix well.2 Step 2: Add the onion, coriander, green chilli and ginger and mix evenly through the flour.3 Step 3: Pour in water a few spoonfuls at a time while kneading, until the mixture comes together as a soft, supple dough that no longer clings to your hands. Cover it and let it sit for 5 to 7 minutes.4 Step 4: Divide the dough into six equal balls.5 Step 5: Heat a heavy tawa over medium heat and lightly grease it.6 Step 6: Wet your fingers, then pat one ball on a greased banana leaf, parchment or cloth into a round about 5 to 6 inches across and 1/4 inch thick. Make a small hole in the centre, then transfer it to the tawa.7 Step 7: Drizzle oil around the edges and into the centre. Cover and cook for 2 to 3 minutes until the underside is golden with light brown spots.8 Step 8: Turn the thalipeeth over, drizzle in a bit more oil if the pan looks dry, and cook the other side for 2 to 3 minutes. It's ready when the edges are crisp and the center feels firm, not soft or raw, when you press it lightly.9 Step 9: Keep warm and repeat with the remaining dough. Serve hot.getsaucepan.com/r/10055059-2b83-58e1-878f-6bd5bf09c7c0
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