A thick, crispy multigrain savoury pancake made from roasted grain flour (bhajani) with vegetables pressed into it — the most nutritious everyday flatbread of Maharashtra.
Ingredients
2 cups bhajani flour (a blend of roasted sorghum, rice, wheat, bajra and chana dal — available ready-made at Maharashtrian stores; or dry-roast and grind these in equal parts)
1 medium onion — very finely chopped
2 green chillies — very finely chopped
2 tbsp fresh coriander
1/4 tsp turmeric
1/4 tsp red chilli powder
1/2 tsp cumin seeds
Salt
Water — to make a soft dough
Oil for cooking
Method
Combine bhajani flour with finely chopped onion, green chillies, coriander, turmeric, red chilli powder, cumin and salt.
Add water gradually mixing with hands into a soft, pliable dough — softer than chapati dough.
The dough should feel slightly sticky.
Divide into 4 balls.
Dampen a heavy tawa and the palm of your hand.
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.
Press a finger through the centre to make a hole — this is the traditional technique that helps the thalipeeth cook evenly.
Drizzle 1 tsp oil around the edges and through the central hole.
Cover with a lid. Cook on medium-low for 4 to 5 minutes until the bottom is golden and crispy.
Flip carefully. Cook uncovered 3 minutes.
Serve hot with yogurt, white butter or green chutney.