Name: Kanda ( Pyaz ) Thalipeeth recipe by Preeti Gupte at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Bajari flour- 1 cup; Jowar Flour- 1/2 cup; Rice Flour- 1/2 cup; Besan - 1/2 cup; Onion, finely chopped- 2; Garlic- 6 chopped; Green Chillies- 3-4; Fresh coriander, finely chopped- 1/2 cup; Red chilli powder - 1/2 tsp; Sesame seeds-2 tbsp; Turmeric powder- 1/4 tsp; Salt- to taste; Butter to garnish

Ingredients Serving: 4

Bajari flour- 1 cup
Jowar Flour- 1/2 cup
Rice Flour- 1/2 cup
Besan - 1/2 cup
Onion, finely chopped- 2
Garlic- 6 chopped
Green Chillies- 3-4
Fresh coriander, finely chopped- 1/2 cup
Red chilli powder - 1/2 tsp
Sesame seeds-2 tbsp
Turmeric powder- 1/4 tsp
Salt- to taste
Butter to garnish

Instructions

Mix all the ingredients (except oil) together to make a soft pliable dough like so.
Remember the dough will have a different consistency from the roti dough, because of the lower gluten content.
The other grains do not have so much gluten.
Knead and leave for 15 minutes or so.
The easy way to pat out a thalipeeth is to get a small plastic or ziploc bag and moisten it with water.
Heat a tawa/ skillet. With wet hands, flatten to a circle and make holes in it.
These little holes ensure that the thalipeeth cooks through evenly.
Now invert the whole thing, ziploc and all on your hand. Gently remove the ziploc bag .
Now pop onto a greased hot tawa and spread some oil around it and into the holes that you have made.
Fry on a medium heat on both sides, by adding oil/ ghee till both sides are well cooked, glossy and have beautiful brown spots on them.
Serve with a dollop of butter / ghee on top and yoghurt on the side.

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