Yields about 3 thalipeeths of 6 inch diameter

Ingredients

• 2 cups bhajani flour,
• approx. 3/4 cup water,
• 2 tsp black Maharashtrian masala,
• 2 tsp red chili powder,
• 1 tsp turmeric powder,
• 1/4 tsp asafoetida,
• lots of coriander/cilantro,
• 2 small onions/1 medium onion,
• salt to taste,
• some oil.

Method

1. Chop onions into medium pieces. Chop cilantro. Combine bhajani flour, chopped onions, cilantro, salt, turmeric, chili powder, black masala, asafoetida and 2 tsp oil.
2. Add water gradually and keep mixing to form a smooth pliable dough.
3. Divide the mixture into equal sized balls.
4. Take 1/4 cup water in a small bowl. On a greased plastic sheet/paper, place a ball in the center. Start working with your fingers to flatten the ball. Dip fingers in water occasionally to keep the mixture from sticking to your hands while spreading. Form a thin disc of even thickness. Try to smoothen out the surface by gently patting all over.
5. Spread 2 tsp oil over the heated griddle.
6. Lift plastic sheet, gently flip the thalipeeth over the heated griddle, loosen the edge to let it come off easily from the sheet and stick to the griddle staying intact.
7. Cover the griddle for 2 minutes keeping the heat on medium. The bottom side becomes crisp and brown. Turn and let the other side cook too.
8. Remove and serve with a dollop of homemade butter/ghee, and/or any pickle, yogurt or sour cream .

Tips and Variations:

1)Variation: To increase the nutritional value of the recipe and make it even more zesty, add one or more of these vegetables: chopped green onions, red/green peppers, leafy vegetables like spinach, grated carrots, raddish etc.