Methi Thalipeeth

Thalipeeth is a traditional Mahrarashtrian bread.A combinations of dals are washed, sundried , roasted to make a flour.Since different dals are used here, the nutrient value obvious increases.Normally the thalipeeth flour is made back home in the summer months  and stored to use as requored. I altered this recipe to the availabilty of ingredients available here.I used the flours directly as it is not possibile here to grind the dals etc.

I used
2 tablespoons of each  rice flour, wheat flour, Nachni/ragi flour, jowar flour, bajra flour, rava, makki flour (not cornflour)
2 cups chopped methi. One can substitute methi with palak/spinach or corrainder. Whatever is available.
1tsp each of chilli powder and jeera corriander powder.
1 finely chopped onion.
2 green chilles finely chopped.
1/2 tsp of turmeric powder.
1 tbsp of oil.
Mix the above using apporpriate amount of water to knead a dough.

Divide the dough into balls sized of an orange.Smear a plastic paper with oil and the flatten the dought with your fingers to form a circle.Heat a griddle and smear with ghee/ butter. Hold your hand below the plastic and transfer the thalipeeth  gently on the griddle and take off the plastic. fry teh thalipeeth until golden brown and serve with  raw onions and green chilli and this goes well with a dollop of ghee too.