Thalipith

Maharashtrians need no introduction of this but for others it is a kind of paratha. You need a dry flour to make thalipith. This dry flour is called bhajani. This could be bought in any Indian store or could be made home. In India it is usually made home and given it to grind outside. The home blenders wont give the fine texture we need to make this.

While makin thalipith you can add onion, cabbage, carrot, beet root; anything that you want to add.

This time I made cabbge thalipith. Fine chop cabbage (approx 1 cup) Chop cilantro.

In a mixing bowl; put cabbge, cilantro, dry thalipith flour, pinch of turmeric, red chili powder and salt. make it a soft dough using water. this doesnt need any kneeding. It will take only a few minutes to form a dough.

Put some oil and let it rest for 10 minutes.

In a small non-stick pan, add 1 tbs oil, take a big ball of the dough (may be cricket size ball) and using your hand spread it on the pan to a flat round shape roti.(obviously thick roti)

Put the pan on the stove; cove it and let it cook from one side. Flip the sides till it turns golden brown.

The process of making/rolling thalipith could be done on a plastic sheet or aluminium foil.

Serve this hot with dollap of ghee or a bowl full of yogurt. This is my absolute favorite home recipe :-)