In a dish take bhajani.
Wash poha really good and soak it for just 5 minutes.
Crush poha with hands and add in bhajani.
You can also add leftover rice in place of poha. Or you can completely skip it
Add turmeric powder, ajwain, red chili powder, coriander powder, cumin seeds, onion, salt, garlic-green chili paste, coriander leaves and mix everything well together.
You can skip onion if you don’t like.If you don’t want your thalipeeth pungent then you can skip garlic-green chili paste too.
Add a little water at a time and knead dough of medium consistency.
The dough should neither be too stiff nor too soft.
Take a wet clean napkin or handkerchief.
Spread it and sprinkle some water.Spread few white sesame seeds at the base and put a ball of dough on it.
Dip your hand in water and spread thalipeeth.When thalipeeth is rolled, make it even with the help of your palm.Make some holes on the thalipeeth.
Heat up a pan on medium heat.Spread a little oil on it.Lift the cloth and transfer it on the pan.
Lift the cloth and transfer it on the pan.Add some oil on and around the thalipeeth.Cover and cook thalipeeth for about 2-3 minutes.
After about 2 minutes of cooking lift the lid and let the thalipeeth cook for another 3-4 minutes.Flip the thalipeeth over and cook for another side for about 4-5 minutes on medium heat.When thalipeeth is roasted well from both the sides take it off into a plate.
Bhajaniche thalipeeth is already.You can have thalipeeth with curd or pickle or chutney.
