Thalpeet

This recipe is from state of Maharashtra from West part of India. Traditionally made with ‘Bhajani’, which is mixture of flours of roasted dals and beans and, served with Loni (fresh butter). It’s absolutely yummy when made that way, but here is an easy way to enjoy tasty thalpeet with easily available ingredients.

Nutrtion value of Sorghum and Pearl Millet

- Jowar Flour 5 cups (Sorghum flour)
- Bhajri Flour 1 cup (Pearl Millet flour)
- 1 medium size onion chopped
- Chopped Coriander
- Minced garlic 3 cloves
- Salt
- Red Chili powder
- Turmeric Powder
- Oil

1. Add all the above ingredients and Knead soft dough with water
2. Dived in 4 portions
3. On flat pan/tava spread 1 tablespoon oil
4. Spread one portion on dough on tava/pan with your pam.
5. Oil the upper surface
6. Cook both sides covered till cooked ( it had some golden brown spots on each side)
7. Serve with butter/ matha and achaar

** You can use leftover dals and vegetables in this recipe while kneading dough, first mash the leftovers and then add to dry ingredients use water, if required additionally to knead dough.