4 Serves
108 Mins
In a large mixing bowl, combine the Thalipeeth Bhajani flour with finely chopped onion, garlic, cumin seeds, turmeric, salt, and fresh coriander leaves.
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IndianVitamin K
48 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
61 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
210 mg / 4,700 mgSodium
440 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Gradually add warm water to the mixture and knead into a soft, pliable dough. Let the dough rest for 30 minutes to allow the grains to hydrate.
Heat a non-stick skillet or Tawa over medium heat and lightly grease it with cooking oil.
Take a portion of the dough, flatten it directly onto the greased skillet using your fingers to form a thin, circular flatbread, and poke a few small holes in the center.
Drizzle a little oil around the edges and into the center holes, then cover and cook until the bottom is golden brown. Flip and cook the other side until crisp.
1
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Indonesian
Indian