Thalipeeth

Contains: gluten·sesame

• Coriander leaves

  chopped

  15 g

• Coriander powder

  3 g

• Cumin seeds

  3 g

• Green chilli

  chopped

  1 pc

• Multigrain flour

  200 g

• Oil

  40 ml

• Red chili powder

  3 g

• Salt

  to taste

• Sesame seeds

  5 g

• Turmeric powder

  2 g

• Water

  150 ml

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Method

1. 1In a bowl, combine the multigrain flour with cumin, coriander powder, turmeric and red chilli powder.
2. 2Add the chopped green chilli, coriander leaves and sesame seeds.
3. 3Season with salt and mix the dry ingredients evenly.
4. 4Pour in the water gradually and knead into a soft, slightly sticky dough.
5. 5Grease a square of parchment or a banana leaf.
6. 6Take a ball of dough and pat it out with wet fingers into a thick round.
7. 7Poke a few holes across the surface so it cooks evenly.
8. 8Slide it onto a hot tawa, paper side up, then peel the paper away.
9. 9Drizzle oil into the holes and around the edges.
10. 10Cover and cook until the underside is deep golden, then flip and crisp the other side.
11. 11Serve hot with white butter, curd or a spicy chutney.