← Nouns Cooking · Indian

Ingredients

• 120 g jowar (sorghum) flour
• 30 g gram flour (besan)
• 30 g atta (wholewheat flour)
• 30 g Rice flour
• 1 Onion, finely chopped
• 2 Green chilli, finely chopped
• 1 tsp Ginger, grated
• 2 cloves Garlic, grated
• 3 tbsp Coriander (cilantro), chopped
• ¼ tsp Ground turmeric
• ½ tsp ground cumin
• ½ tsp Ground coriander
• ½ tsp Chilli powder
• ¼ tsp ajwain (carom seeds)
• 2 tsp Sesame seeds
• ¾ tsp Salt
• 180 ml water, as needed
• 3 tbsp oil, for cooking

Method

1. Mix the four flours with the onion, chillies, ginger, garlic, coriander, spices, sesame seeds and salt.
2. Add the water gradually and knead into a soft, slightly sticky dough. Divide into 6 balls.
3. Lay a piece of baking paper or a damp cloth on the counter (or use a wet hand on a cold, oiled frying pan). Pat a ball out with wet fingers into a round about 5 mm thick, and poke 4–5 holes in it with your finger.
4. Heat a cast-iron or non-stick pan over medium heat. Flip the thalipeeth into the pan, peel off the paper, and drizzle a little oil into each hole and around the edge.
5. Cover and cook for 3–4 min until the base is golden and crisp, then flip and cook uncovered for 2–3 min more.
6. Serve hot with thick yogurt, white butter or pickle, and repeat with the rest of the dough.

Tips

• Leave out the atta and use more jowar for a gluten-free thalipeeth.
• The traditional mix is “bhajani”, a roasted multigrain flour sold in Maharashtrian shops.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Ministry of Curry