Ingredients for Making Thalipeeth Bhajani Atta

• Jowar (Sorghum millet)- 400gm
• Rice- 300gm
• Bajra (pearl millet)- 250gm
• Ragi (finger millet or Nachani)- 250gm
• Whole green moong (Whole green gram)- 125gm
• Kala chana (brown chickpeas)- 125 gm
• Whole masoor – 125gm
• Whole matki (moth beans)- 125gm
• Urad dal- 125 gm
• coriander seeds- 6 tbsp
• Jeera seeds- 3 tbsp

Method for Making Thalipeeth Bhajani Atta

1. Start by roasting each ingredient individually until fragrant, and remove to a clean large utensil.
2. Let it all cool down for about 30 minutes
3. Get all the ingredients milled, to a semi fine consistency. It yields about 2kg of bhajani atta.
4. Store this atta at room temperature in an airtight container.
5. To make 6 medium sized thalipeeth, add 1 cup of bhajani atta, half a chopped onion, 1 green chilli, a handful of chopped coriander leaves, red chilli powder, haldi powder, dhania jeera powder and salt. Add enough water to make a soft dough. Divide into 6 portions, and spread each ball between two sheets of plastic, as the dough will be quite wet. make a hole in the centre, transfer to a hot pan and drizzle oil through the hole. Cook on both sides until brown and crispy, serve with white butter.