Ingredients:

2 cups bhajani* 1 large onion, finely chopped A handful of cilantro, finely chopped Any vegetable of your choice (cabbage, methi, spinach, carrot, spring onions, doodhi etc) chopped or grated Turmeric powder, chilli powder, salt and sugar to taste A pinch of Asafoetida

Method:

Mix all the ingredients in a large bowl Add water and make into dough that is looser than one you make for rotis. Divide the dough in the 6-7 equal balls. Since the dough is loose, always wrap plastic paper around rolling board so it won't stick. Take the ball, rub some water on your fingers and pat into a flat, slightly thick roundish shape. This part is tricky and needs little bit of practice. While you are rolling the thalipeeth, heat a non-stick pan on it with a bit of oil or ghee on it. Now take the thalippeth on your hand and put in on tawa. Make little holes on it and drizzle some oil. Let it cook from both the sides till it becomes golden brown and crispy. Serve hot with Indian butter -- makkhan (or loni, as it is called in Marathi) It tastes equally good with yogurt and mango pickle.

*Bhajani is a flour mixture made by first dry roasting the following ingredients on low flame and then grinding it: 1kg jowar, 1/2 kg wheat, 1/2 kg rice, 1/4 kg chana dal, 1/4 kg moong dal, a handful of coriander seeds