Maharashtra Thalipeeth Multigrain Savoury Pancake Bhajani

Method

1. 1

   Combine bhajani flour with finely chopped onion, green chillies, coriander, turmeric, red chilli powder, cumin and salt.

2. 2

   Add water gradually mixing with hands into a soft, pliable dough — softer than chapati dough.

3. 3

   The dough should feel slightly sticky.

4. 4

   Divide into 4 balls.

5. 5

   Dampen a heavy tawa and the palm of your hand.

6. 6

   Place one ball on the damp tawa. Pat outward with damp fingertips into a thin round 18 to 20 cm wide and 4 to 5 mm thick.

7. 7

   Press a finger through the centre to make a hole — this is the traditional technique that helps the thalipeeth cook evenly.

8. 8

   Drizzle 1 tsp oil around the edges and through the central hole.

9. 9

   Cover with a lid. Cook on medium-low for 4 to 5 minutes until the bottom is golden and crispy.

10. 10

    Flip carefully. Cook uncovered 3 minutes.

11. 11

    Serve hot with yogurt, white butter or green chutney.