Thalipeeth

Ingredients

• 80g jowar (sorghum) flour
• 60g bajra (pearl millet) flour
• 50g rice flour
• 40g gram flour (besan)
• 30g wholemeal flour
• 2 tsp coriander seeds, roasted and ground
• 1 tsp cumin seeds, roasted and ground
• 1 onion, very finely chopped
• 3 tbsp coriander leaves, chopped
• 2 green chillies, finely chopped
• 1 tsp ginger paste
• 1 tsp red chilli powder
• 1/2 tsp ground turmeric
• 1/4 tsp carom seeds (ajwain)
• 1/2 tsp asafoetida
• 1.5 tsp salt
• about 180ml warm water
• 6 tbsp oil or ghee, for cooking
• 4 tbsp salted butter, to serve
• thick plain yogurt and green chilli thecha, to serve

Before you cook

• Mix all five flours together with the ground coriander and cumin in a wide bowl.
• Add the chopped onion, coriander leaves, green chillies, ginger paste, chilli powder, turmeric, carom seeds, asafoetida and salt.
• Rub everything through the flour with your fingers so the onion starts to release its juice.
• Add warm water a little at a time and bring it to a soft dough, softer than chapati dough but not sticky.
• Cut four squares of baking paper and brush them lightly with oil.

Steps

1. Divide the dough into four balls and set one on an oiled square of paper.
2. Wet your fingers and pat the ball out into a round about 15cm across and 5mm thick, dipping your fingers in water whenever the dough sticks.
3. Poke a hole right through the centre with your finger, and two or three smaller holes around it.
4. Set a heavy tawa or frying pan over medium heat until a flick of water skitters across the surface.
5. Lift the paper, invert the thalipeeth onto the hot pan, and peel the paper away.
6. Drizzle a tablespoon of oil around the edge and into the central hole.
7. Cook for 3 minutes, until the underside is set with dark brown patches.
8. Flip it over and cook the second side for 3 minutes, pressing the edges down with a spatula.
9. Slide the cooked thalipeeth onto a plate.
10. Pat out and cook the remaining three the same way, one at a time.
11. Top each hot thalipeeth with a knob of butter and serve with yogurt and thecha.