1.
Dry Roast all the grains and pulses ,cumin seeds and coriander seeds Separately on low flame till it turns fragrant n redish in colour.
2.
Mix it and grind flour .This is called a bhajni flour. You can store it for 4-5 months easily.
3.
Now take 3 cup bhajni flour, add salt, turmeric, asafoetida, 1 tb spn oil, red chilli powder, chopped coriander leaves, garlic paste, thin sliced oinin ,sesame seeds mix it well and make a soft dough
4.
Heat a griddle and pour 1 t spn oil on it.
5.
Pick a medium size ball from ready dough and set it direct on griddle make sure that griddle is on low flame.
6.
Now wet your palm with water and spread ball like a roti by tapping it with very light pressure.
7.
Wet palm 2-3 times. And make a normal roti size but little thick thalipeeth
8.
Pour oil from sides and make a whole in middle of thalipeeth pour little oil from whole also
9.
Cover it and cook it on low flame for 3-4 minuets turn it and fry from other side also.
10.
Serve it with fresh curd , butter, pickle and jaggery as per your taste
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