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|Millet flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Rice flour||1⁄2 Cup (8 tbs)|
|Chick pea||1⁄2 Cup (8 tbs)|
|Cumin powder||1 Teaspoon|
|Onion||1 Cup (16 tbs), grated|
|Celery seeds||1 Teaspoon|
Serving size: Complete recipe
Calories 1367 Calories from Fat 264
% Daily Value*
Total Fat 30 g46.1%
Saturated Fat 3.7 g18.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 596.9 mg24.9%
Total Carbohydrates 241 g80.3%
Dietary Fiber 44.4 g177.5%
Sugars 19.1 g
Protein 44 g87.5%
Vitamin A 110.8% Vitamin C 50.6%
Calcium 33.7% Iron 84.9%
*Based on a 2000 Calorie diet
Knead well without adding any water.
The dough has to be thick.
Divide the dough into small balls.
Greasea piece of kitchen paper with a lew drops of oil.
Place the ball in the centre of the paper ana with your lingers moistened with water pat the dough to flatten it.
Pat the ball into as thin a roti as possible without breaking it.
Moisten your fingers as often as you wish without thinning the dough too much, in the beginning your thalipeeth will turn out a little thick, but with practice they will start getting thinner.
Heat a griddle and place the roti on this with the paper facing you.
Reel off the paper gently once the side on the griddle begins to bake.
Drizzle a few drops of oil" around the roti and in the centre after pricking it lightly with a fork.
Bake on both sides.
Meanwhile grease another piece of kitchen paper and repeat the process.
Using 2 kitchen papers repeat the process till all the dough is used up.
Serve hot with a dab of homemade butter or plain yogurt and a salad.