Multigrain Thalipeeth Premix

Ingredients 

• ¾ cup whole wheat flour (atta)
• 1 cup pearl millet (bajra) flour
• ¾ cup sorghum (jowar) flour
• ¾ cup gram flour (besan)
• ½ cup amaranth (nachini) flour
• ¼ cup oil + for drizzling
• 5-6 green chillies, chopped
• 1 cup chopped fresh coriander leaves
• ¾ cup dried onion flakes
• ¾ tsp turmeric powder
• 3 tsps red chilli powder
• 3 tsps cumin powder
• 1½ tbsps coriander powder
• 3¾ tsps salt  
• White butter to serve

Method

1. Heat ¼ cup oil in a non-stick pan, add chopped green chillies and fry till crisp. Take the pan off the heat.
2. Spread chopped coriander on a microwave safe plate and microwave on high for 2-3 minutes, mixing in 1 minute.
3. Take whole wheat flour in a large plate, add pearl millet flour, sorghum flour, gram flour, amaranth flour and onion flakes and mix well.
4. Add turmeric powder, red chilli powder, cumin powder, coriander powder, salt and add dried coriander leaves and mix well
5. Add the fried green chillies along with the oil and mix till well combined. Store in an air-tight container and use up to 15 days.
6. For making thalipeeth, take 1½ cups of the prepared premix and add ½ cup hot water and mix till well combined
7. Spread a portion of the mixture on a non-stick pan to make a disc and make 2-3 holes, place the pan on heat and drizzle with a little oil and cover and cook on low heat for 2 minutes, flip and cook uncovered for 2 minutes.
8. Serve hot with white butter.