Thalipeeth

Combine bhajaani atta with onion, green chilli, coriander, sesame seeds, ajwain, red chilli, turmeric, and salt. Mix dry. Add water gradually, kneading to a soft, pliable dough. The dough should be wetter than regular chapati dough — almost like a thick paste that can be patted. Add a little extra water if needed.

About 10 min

Tip: Thalipeeth dough is always softer than roti dough — if it feels like chapati dough, add more water.

Wet your palm or use a piece of banana leaf or plastic sheet. Pat a portion of dough directly onto a hot oiled tawa into a thick round disc (about 8–10cm, 1cm thick). Make a small hole in the centre (allows even cooking). Drizzle oil around the edges and in the hole. Cover and cook 3 minutes on medium heat.

About 15 min

Tip: The hole in the centre is traditional — it ensures the thick centre cooks through at the same rate as the edges.

Flip carefully, add a little more oil. Cook uncovered 3–4 minutes until both sides are evenly cooked with golden patches. The inside should be cooked through (check with a toothpick). Serve hot with thick yoghurt, white butter, or Maharashtrian red garlic chutney. Excellent with a glass of chaas (buttermilk).

About 5 min

Tip: Thalipeeth is best eaten directly from the pan — it becomes slightly hard as it cools, though some people prefer the slight hardness.