Thalipeeth - cooking recipe

Ingredients

1/2 cup sorghum flour (jowar)
1/2 cup pearl millet flour (bajra)
1/2 cup rice flour
1/2 cup amaranth flour (rajgira)
1/2 cup red millet flour (ragi)
1/4 cup whole wheat flour
2 green chilies, finely chopped
1/2 onion, finely chopped
1 (1/2 inch) piece ginger, finely chopped
1 tablespoon ghee
1 teaspoon carom (ajwain) seeds
salt to taste
2 tablespoons warm water, or as needed
1 tablespoon melted ghee, or as needed

Preparation

Sift sorghum flour, pearl millet flour, rice flour, amaranth flour, red millet flour, and whole wheat flour together in a bowl. Add chiles, onion, ginger, ghee, carom, and salt. Mix well and add enough warm water to make a thick dough. Let dough rest to loosen up, about 5 minutes.
Form 4 or 5 balls from the dough, depending on the size thalipeeth desired. Dust a work surface with flour and flatten dough balls using your hand to make a thick flatbread.
Heat a griddle over medium heat. Place thalipeeth in the pan and use wet hands to lightly pat them down. Use the back of a spoon to make a hole in the middle of each thalipeeth to help them cook evenly. Cook until golden on the bottom, 2 to 3 minutes. Turn thalipeeth over and drizzle melted ghee on top. Cook the second side until browned, 2 to 3 minutes more.