Thalipeeth Flatbread

• Soak black chickpeas for overnight

Nutrition values are AI-estimated based on ingredients.

• ½ cup of soaked black chickpeas (kala chana)
• ¼ cup of green cilantro stems
• 2-inch piece of ginger
• 3 spicy green chilies
• 3 cloves of garlic
• 10-12 curry leaves
• 2-3 tablespoons of water
• 1 cup of jowar flour
• ¼ cup of besan (gram flour)
• 1 finely chopped medium-sized red onion
• 1 tablespoon of plain sour curd (yogurt)
• 1 teaspoon of white sesame seeds
• ½ teaspoon of crushed red chili flakes
• ¼ teaspoon of fennel seeds (saunf)
• 2-3 tablespoons of finely chopped fresh green cilantro leaves
• Salt to taste
• Ghee or oil for cooking

1. 1Add soaked chickpeas, cilantro stems, ginger, green chilies, garlic, curry leaves, and 2-3 tablespoons of water to a grinder jar and grind into a coarse paste.
2. 2Transfer the ground paste to a mixing bowl and add jowar flour, besan, chopped red onion, curd, white sesame seeds, crushed red chili flakes, fennel seeds, and salt.
3. 3Mix all ingredients thoroughly with your hands to form a soft, pliable dough.
4. 4Place a lemon-sized portion of dough onto a clean, wet kitchen towel.
5. 5With wet hands, gently press and spread the dough outwards to form a thin, large circular flatbread.
6. 6Heat and lightly grease a cast-iron tawa with ghee.
7. 7Carefully invert the shaped thalipeeth from the wet towel onto the hot tawa, then gently peel off the towel.
8. 8Cook the thalipeeth on medium heat until the top surface appears dry.
9. 9Drizzle and brush a small amount of ghee over the thalipeeth, then flip it and cook on the other side until golden-brown spots appear.

These instructions are our analysis of the original video. Watch on YouTube →