Not just food — it’s a feeling.

Thalipattu

🛒 Ingredients

Dry flours (can be adjusted based on what you have):

• ½ cup jowar flour (sorghum)
• ¼ cup bajra flour (pearl millet)
• ¼ cup rice flour
• ¼ cup besan (gram/chickpea flour)
• 2 tbsp wheat flour (optional for binding)

Veggies & spices:

• 1 medium onion, finely chopped
• 2 tbsp fresh coriander, chopped
• 1–2 green chilies, finely chopped (optional)
• 1 tsp cumin seeds or ajwain (carom seeds)
• ½ tsp turmeric powder
• Salt to taste
• Water (as needed for dough)

For cooking:

• Ghee or oil for roasting

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👨‍🍳 Instructions

1. Mix the flours:

In a large bowl, combine all flours, chopped onions, coriander, green chilies, cumin seeds/ajwain, turmeric, and salt.

2. Make the dough:

Gradually add water and mix to form a soft, pliable dough. It should not be too sticky.

3. Shape the thalipattu:

There are two easy ways:

• On a banana leaf/plastic sheet:
  Grease a sheet or banana leaf, take a ball of dough, and pat it gently into a round flatbread using your fingers. Make a small hole in the center for even cooking.
• Direct on tawa (if you’re experienced):
  Grease a cold tawa, pat the dough directly, then heat.

4. Cook:

Heat a tawa (griddle) and transfer the patted thalipeeth onto it (if using sheet, peel off gently). Add a bit of ghee or oil around the edges and in the center hole. Cook on medium heat until golden and crisp on both sides.

5. Serve hot!

Serve with:

• Fresh curd/yogurt
• White butter or pickle
• Chutney (like coconut, peanut, or mint)

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