Raw Banana Flour & Millets Thalipeet
- A wholesome, gluten-free, and nutritious flatbread made with raw banana flour anda mix of millets.
Servings 15 thalipeet
Ingredients
- 1 cup raw banana flour
- ½ cup jowar flour
- ½ cup ragi flour
- ½ cup bajra flour
- 3 onions, chopped
- 1 cup chopped coriander leaves
- 2 green chillies, chopped
- 1 tbsp cumin coriander powder
- 1 tsp red chilli powder
- salt to taste
- 2 to 3 tsp sesame seeds
- 1 tsp oil
- Oil for cooking thalipeet
Instructions
- In a large mixing bowl or plate (paraat), combine all theflours – raw banana, jowar, ragi, and bajra.
- Add chopped onions, coriander leaves, green chillies, cumin-coriander powder, red chilli powder, and salt.
- Mix all the ingredients thoroughly.
- Gradually pour in hot water and mix using a spoon.
- Once the mixture cools slightly and comes together, knead it into a smooth, soft dough.
- Add 1 tsp oil and knead again briefly to smoothen the dough.
- Divide the dough into small lemon-sized balls.
- Lightly grease a piece of butter paper or banana leaf with a drop of oil.
- Place a dough ball on it and flatten it gently using your fingers into a thin round thalipeeth. Sprinkle sesame seeds on top and press gently so they stick.
- Make a small hole in the centre to help cook evenly.
- Heat a pan or tawa. Gently transfer the thalipeeth onto the hot tawa.
- Drizzle a little oil around the edges and into the central hole.
- Cook on medium flame until both sides are golden brown and cooked well.
- Serve hot with Kairi-Mirchi Thecha and curds.