Maharashtrian Multigrain Thalipeeth with Onion and Sesame

What you need

• 90 g (3/4 cup) sorghum flour, jowar
• 90 g (3/4 cup) pearl millet flour, bajra
• 45 g (1/3 cup) whole wheat flour
• 45 g (1/3 cup) chickpea flour, besan
• 50 g (1/3 cup) rice flour
• 1/2 tsp carom seeds
• 1/2 tsp ground turmeric
• 1/2 tsp red chilli powder
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 1/2 tbsp sesame seeds
• 1 medium onion, finely chopped
• 2 tsp ginger, finely chopped
• 1 green chilli, finely chopped
• 15 g (1/4 cup) coriander leaves, chopped
• salt, to taste
• 3 tbsp ghee, 1 tsp for the dough, the rest for cooking
• 250 ml (1 cup) water, about; add gradually
• 200 g (3/4 cup) plain yogurt, for serving

Method

Restated from the original video

1. 1

   In a large bowl, mix the sorghum flour, pearl millet flour, whole wheat flour, chickpea flour and rice flour with the carom seeds, turmeric, chilli powder, cumin, ground coriander, sesame seeds and salt.

2. 2

   Add the onion, ginger, green chilli, coriander leaves and 1 tsp of the ghee, melted. Rub everything together with your fingertips.

3. 3

   Add the water about 50 ml at a time, mixing, until the dough is soft, moist and holds together without cracking.

4. 4

   Divide the dough into 8 balls of about 75 g each.

5. 5

   Wet a clean cotton cloth, wring it out and spread it flat on the counter.

6. 6

   Set a ball on the cloth and pat it with wet fingertips into a round of about 15 cm (6 in) and 5 mm (1/4 in) thick.

7. 7

   Poke one hole in the center and 3-4 around it. The holes let steam escape and the bread cook evenly.

8. 8

   Heat a flat griddle or cast-iron pan over medium-high heat and brush it with a little ghee.

9. 9

   Lift the cloth, flip the round onto the hot pan and peel the cloth away.

10. 10

    Drizzle a little ghee into the holes and around the edge. Cover and cook until the underside is golden and crisp, 2-3 min.

11. 11

    Turn the thalipeeth and cook uncovered until brown spots appear and the center is cooked through, about 2 min.

12. 12

    Repeat with the remaining balls, keeping the cooked ones stacked under a cloth.

13. 13

    Serve hot with the yogurt and a little extra ghee.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.