Take bhajani, add onions, chilies, coriander leaves, salt to taste, red chili powder (opt) and 1 teaspoon oil.
Start kneading the mix right into a stiff yet pliable dough with the addition of little tepid to warm water at any given time. Make small round balls in the dough. Put aside.
To flatten these balls into round breads, take plastic sheets and cut them in large squares (from used vegetable bags, zip lock bags etc)
Put the plastic sheet around the counter top or chopping board and use a little oil on the top. Put the dough ball onto it and taking advantage of your palm start flattening the dough right into a small round circle. (you may even apply some oil in your palm to prevent the dough o stick)
Once done, create a small hole within the center making use of your pointer finger.
Add about 1/2 teaspoon oil around the tawa and with the aid of the plastic sheet get and put the thalippeth around the tawa/pan. (make certain your plastic doesn't touch the new pan)
Drizzle just a little oil within the center (hole) along with a little on the edges once, while cooking. Prepare roughly for 2 minutes on mediterranean heat on either sides.
Serve hot with homemade butter,yogurt, ghee, pickle or tomato ketchup
Bhajani Ingredients: 1 kg Bajra atta (Millet flour), 1/2 kg Chawal ka atta (grain flour), 1/2 kg Besan (split bengal gram flour), 1/2 kg Jwari (sorghum flour), 1/3 Kg urad dal (split black gram flour), 1/2 Kg gehu ka atta (wheat flour) and 1/4 kg dhana powder (coriander seeds ground)
Bhajani Recipe: Dry roast all flours seperately on low heat for eight to ten mins. Allow them to awesome, combine and make preparations thalipeeth as above.
Shelf Existence of Bhajani is four to five several weeks. Store in dry place