Ingredients:

For Thalipeeth Dough:

• 1 cup jowar flour (sorghum flour)
• 1/2 cup besan (gram flour)
• 1/4 cup rice flour
• 1/4 cup wheat flour
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2-inch piece of ginger, grated
• 1/4 cup fresh coriander leaves, chopped
• 1/4 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• Salt to taste
• Water for kneading
• Vegetable oil for cooking

Instructions:

1. Prepare the Dough:

   • In a large mixing bowl, combine the jowar flour, besan, rice flour, wheat flour, chopped onion, green chilies, grated ginger, chopped coriander leaves, cumin seeds, asafoetida, turmeric powder, red chili powder, and salt.

2. Knead the Dough:

   • Gradually add water and knead the mixture to form a soft, pliable, and non-sticky dough. The dough should be firm enough to hold its shape.

3. Shape the Thalipeeth:

   • Divide the dough into lemon-sized balls.
   • Take one ball of dough and place it on a greased plastic sheet or a banana leaf.

4. Press and Shape:

   • Wet your fingers with a little water and press the dough ball to form a flat disc, about 6-7 inches in diameter. Thalipeeth is traditionally not rolled with a rolling pin but shaped by hand.

5. Cook the Thalipeeth:

   • Heat a griddle (tava) over medium-high heat. Once hot, carefully transfer the shaped thalipeeth onto the griddle.

6. Drizzle Oil:

   • Drizzle a little vegetable oil on the top of the thalipeeth.

7. Cook Both Sides:

   • Cook the thalipeeth until the bottom is golden brown and crisp, then flip it over and cook the other side.

8. Serve Hot:

   • Remove the thalipeeth from the griddle and serve hot.

Thalipeeth is often served with yogurt, chutney, or pickle. It's a nutritious and delicious flatbread that's popular in Maharashtra, India.