Quick answer: Mix Thalipeeth Flour with water, chopped onion, green chilli, coriander, and spices into a soft, slightly wet dough. Pat directly onto a hot greased griddle into a thin round, poke a few holes for even cooking, and cook with oil until golden on both sides.
Combine Thalipeeth Flour with finely chopped onion, green chilli, coriander leaves, a pinch of turmeric, cumin seeds, and salt. Add water gradually, bringing it together into a soft, slightly wet dough — wetter than roti dough, but firm enough to shape by hand.
Take a portion of dough and pat it directly onto a hot, lightly greased griddle (or shape it on a wet cloth or banana leaf and transfer it), forming a thin, even round. Poke 3-4 small holes in the center and around the edges — this helps it cook through evenly without staying raw in the middle. Drizzle oil around the edges and in the holes, cover, and cook until the bottom is golden, then flip and cook the other side.
Thalipeeth is traditionally served hot with a dollop of butter or ghee melted into the center, alongside yogurt, pickle, or a simple chutney.
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