Why this recipe works
Thalipeeth is nutrition built into a flatbread. The flour, bhajani, is a roasted mix of several grains and dals, typically jowar, bajra, wheat, rice and chana. That blend makes it far higher in fibre and protein, and lower-GI, than a single-grain roti, and roasting the flour gives it a warm, nutty depth. Onion and spices go into the dough itself.
Ingredients
Method
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1
Mix the flour with onion, coriander, chilli and spices, and bring together with water into a soft dough.
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2
Pat the dough by hand directly into a round on the tawa, making a few holes.
Why pat by hand: multigrain dough is low in gluten and hard to roll, so it is pressed out by hand, and the holes let it cook through evenly.
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3
Drizzle a little oil into the holes and around the edge.
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4
Cook covered on both sides until crisp and cooked through.
An honest word
Thalipeeth is one of the most wholesome flatbreads there is: a multigrain, part-dal flour means real fibre, protein and a gentler effect on blood sugar than plain white roti. There is little to caveat beyond keeping the oil modest. With a spoon of yogurt or white butter, it is a genuinely nutritious, filling meal in itself.