By Devi Poojari
Make this nutritious thalipeeth by prepping a simple dry flour mixture ahead of time to use whenever you want to pack a lunchbox or fix a snack. Pair with green chutney or a cup of yoghurt for a full meal.
1 cup amaranth flour 1 cup wheat flour ½ cup rice flour ½ cup oats flour ½ cup gram flour 1 onion, chopped ½ cup chopped coriander 2 teaspoons ginger-garlic paste 1 teaspoon sesame seeds 1 teaspoon carom seeds 1 teaspoon red chilli powder 1 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 tablespoon oil 1 + ¾ cup water Salt, to taste
Mix together the different flours and spice powders in a mixing bowl along with the oil.
Season with salt and add the onion, coriander and ginger-garlic paste and combine thoroughly.
Add water, little at a time to knead the mixture into a smooth dough that is soft, but not mushy.
Divide into 12 equal-sized balls and press down using your palm, on to a hot tawa greased with a bit of oil.
Cook for 3-4 minutes on each side with a few drops of oil, until the edges are crisp and browned. Serve warm.