First, take all the flours, spice powders, carom seeds, sesame seeds, onions, ginger, green chili, coriander leaves, and salt in a mixing bowl.
Add one teaspoon of oil and mix everything very well.
Then add water in parts and as you begin to mix the dough.
Continue to add water in parts until you have a smooth dough.
Place a wet muslin cloth or a cotton kitchen napkin on the rolling board.
The muslin should be moist. Simultaneously heat the non-stick pan.
Now take a portion of the dough. Roll in your palms and flatten it on the muslin cloth.
Use your fingers to gently press and flatten the dough to get a flatbread with ¼ inch thickness.
Make a hole in the center or 3 to 4 holes at the sides using the tip of your finger. This helps in frying the thalipeeth well.
Once your pan is hot, add some oil and place the thalipeeth on the pan for frying. So you can keep it on medium to high flame. Regulate the flame as required.
Cover the pan with a lid and let the thalipeeth cook for 2 to 3 minutes.
Turn over and continue to cook the second side till you see some brown or charred spots on them.
Remove and serve thalipeeth hot with mint chutney, curd, or ketchup.
Ingredients
Directions
First, take all the flours, spice powders, carom seeds, sesame seeds, onions, ginger, green chili, coriander leaves, and salt in a mixing bowl.
Add one teaspoon of oil and mix everything very well.
Then add water in parts and as you begin to mix the dough.
Continue to add water in parts until you have a smooth dough.
Place a wet muslin cloth or a cotton kitchen napkin on the rolling board.
The muslin should be moist. Simultaneously heat the non-stick pan.
Now take a portion of the dough. Roll in your palms and flatten it on the muslin cloth.
Use your fingers to gently press and flatten the dough to get a flatbread with ¼ inch thickness.
Make a hole in the center or 3 to 4 holes at the sides using the tip of your finger. This helps in frying the thalipeeth well.
Once your pan is hot, add some oil and place the thalipeeth on the pan for frying. So you can keep it on medium to high flame. Regulate the flame as required.
Cover the pan with a lid and let the thalipeeth cook for 2 to 3 minutes.
Turn over and continue to cook the second side till you see some brown or charred spots on them.
Remove and serve thalipeeth hot with mint chutney, curd, or ketchup.
