Thalipeeth

Ingredients

• 1/4 cup jowar flour (sorghum, jonna)
• 1/2 cup besan (bengal gram/chickpea flour)
• 1 cup rice flour
• Asafoetida powder (hing), a pinch,
• 1/2 tsp cumin (jeera), coarsely powdered
• Turmeric powder, a pinch
• 3/4 cup onions, finely chopped
• 3-5 green chillies, finely chopped (adjust to taste)
• 2 tbsp cilantro (coriander leaves), finely chopped
• Salt to taste
• 4 tsp vegetable oil
  

Preparation

1. In a large mixing bowl, combine the jowar, besan, rice flours along with turmeric powder, asafoetida, cumin, and salt.
   
   
2. Add the onions, green chillies, and cilantro, and mix with enough water to make a soft dough. Divide into 4 equal portions, and shape them into round balls.
   
   
3. Heat a tava (cast-iron or nonstick, flat griddle)on medium-high, and brush some oil on the tava. Remove from heat.
   
   
4. Oil your hands lightly and roll the dough balls so they are coated with oil. Take one of the dough balls, place it in the center of the tava, and spread it into a round shape about 1/4-inch thick (or less) with your fingers. Make a small hole in the center, and cover and cook for 3-4 minutes on medium-high heat. Check occasionally to make sure the roti is not burning. Pour a tsp of oil in the center and around the edges of the roti and cook until the underside is lightly browned. Flip the roti and cook on the other side with a little oil. Remove from heat. Repeat with the remaining dough.
   
   
5. Serve the thalipeeth warm with a dollop of butter, pickles, and raita of your choice or with plain yogurt.

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