Thaalipeeth

Instructions

1. This recipe makes 2 servings.
2. In a mixing bowl, combine Rajgira atta, singhara ka atta, grated bottle gourd, grated carrot, chopped coriander leaves, green chilli (if using), and sendha namak.
3. Gradually add water and knead the mixture until it forms a soft, easy-to-handle dough.
4. Divide the dough into two equal portions and roll them into balls.
5. Take one portion of the dough and flatten it into a small disc with your hands.
6. Use a rolling pin to gently shape the flattened dough into a small circular thalipeeth. You can dust it lightly with rajgira atta to prevent sticking.
7. Heat a flat pan or griddle over medium heat and place the thalipeeth on it.
8. Cook the thalipeeth over medium heat until you see small bubbles on the surface.
9. Apply a thin layer of ghee on top.
10. Flip the thalipeeth over and cook the other side for about a minute. You can gently press it with a spatula for even cooking.
11. Remove the thalipeeth from the pan and place it on a plate.
12. Repeat the process with the remaining dough.
13. Serve the Thalipeeth hot, along with yoghurt or mint chutney.