*In a dish take 2 cup of Thali peeth
Pro Tip: When adding carrom seeds (Ajwain) – always crush them between your palms.
Now add the dry masalas – red chili powder, turmeric powder and coriander powder.
*Next, add finely chopped onions, coriander leaves, and crushed garlic.
*Mix everything well. Add water and knead it nicely to make a tough dough.
*Make small balls of the dough. *With a rolling pin, flatten the balls into a thin circular shape. *The thickness for Thalipeeth has to be more than your normal *chappati or roti.
Pro Tip: Make holes in the flattened dough. This way the Thalipeeth gets cooked evenly and becomes crisp.
*On a hot tawa (flat skillet) place the flattened dough very gently, without breaking it.
*Put some oil on the edges and between the holes. Flip the Thalipeeth once it is cooked on one side. Repeat for the other side.
*Serve hot with Maharashtrian Thecha, groundnut chutney, and Dahi.
** Pro tip: Cold Thalipeeth with hot chai is also an amazing combination.