• Crush garlic, green chilies, and cumin together. In a mixing bowl, add thalipith bhajani (flour mix), the crushed paste, salt, turmeric, coriander, finely chopped onion, sesame seeds, and ajwain. Add water and knead a loose/soft dough. You may add grated or finely chopped vegetables of your choice.
• Dip a clean cotton cloth in water and place it on a rolling board. Put a small dough ball on it and, with wet hands, pat it evenly into a flat round. Make 3–4 holes in the center with your finger. To roast: Heat a pan, drizzle a little oil, lift the cloth from one side, and place the thalipeeth on the pan. Remove the cloth.
• Apply a little water on top, cover, and cook on low heat for a minute. Remove the lid and cook the thalipeeth on high heat until fully roasted. While roasting, apply a little oil or ghee.
Crush garlic, green chilies, and cumin together. In a mixing bowl, add thalipith bhajani (flour mix), the crushed paste, salt, turmeric, coriander, finely chopped onion, sesame seeds, and ajwain. Add water and knead a loose/soft dough. You may add grated or finely chopped vegetables of your choice. Dip a clean cotton cloth in water and place it on a rolling board. Put a small dough ball on it and, with wet hands, pat it evenly into a flat round. Make 3–4 holes in the center with your finger. To roast: Heat a pan, drizzle a little oil, lift the cloth from one side, and place the thalipeeth on the pan. Remove the cloth. Apply a little water on top, cover, and cook on low heat for a minute. Remove the lid and cook the thalipeeth on high heat until fully roasted. While roasting, apply a little oil or ghee.
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- Net quantity
- 1 kg
- Made in
- India, from Maharashtra
