Thalipeeth

In a large mixing bowl, combine bhajani flour, chopped onion, coriander leaves, green chillies, minced garlic, cumin seeds, sesame seeds, red chilli powder, turmeric, coriander powder, and salt.

Mix all the dry ingredients and aromatics together. Gradually add water and knead into a soft, pliable dough. The dough should be slightly softer than chapati dough.

Divide the dough into 8 equal portions. Wet your palms with water.

Place a portion of dough on a greased banana leaf or plastic sheet. Using wet fingers, pat and spread the dough into a thin, round flatbread about 15 cm in diameter. Make a small hole in the centre with your finger — this helps it cook evenly.

Heat a tawa (griddle) over medium heat. Grease lightly with oil.

Carefully transfer the thalipeeth onto the hot tawa. Drizzle a teaspoon of oil around the edges and through the centre hole.

Cook for 3–4 minutes until the bottom is golden brown and crispy. Flip carefully.

Drizzle more oil on the second side and cook for another 3 minutes until golden and cooked through.

The thalipeeth should be crispy on the outside and soft inside. Repeat with remaining portions.

Serve hot with white butter (loni), yogurt, or coconut chutney.