3 cups cups
Mix salt, turmeric powder, onion and two teaspoons of oil with bhajnee flour. Add water as required, a little at a time and form into soft dough. Divide dough into eight equal portions.
Flatten each portion on a moist banana leaf or a thick polythene sheet, into quarter inch thick disk of four to five inches diameter. Make a hole in the center of each thalipeeth.
Heat a tawa, apply a little oil and transfer thalipeeth carefully on to the tawa. Spoon a little oil on the sides of thalipeeth and cook on slow heat for one minute. Turn the thalipeeth and cook the other side for one minute or till crisp and golden brown. Serve hot with yogurt.
Chef TipTo make bhajnee flour, dry roast below listed ingredients separately, cool, mix and grind to a fine powder. It can be stored up to one month. Whole wheat 1 cup Rice 1 cup Jawar 2 cups Bajra 2 cups Black chana ¾ cup Urad dal¾ cup Coriander seeds ½ cup