Spinach thalipeeth

In a big bowl add 1 cup whole wheat flour, 1/4 cup rice flour, 1/4 cup besan and mix all the flours well.

Add 1 cup chopped spinach leaves, 1/2 cup chopped onions, 1/4 cup chopped coriander leaves, 1tsp cumin seeds, 1tsp chilli powder, 1/2 tsp turmeric powder, 1tsp cumin powder, salt to taste to flour mixture.

Mix all the ingredients well,adding water little by little to make a loose and pliable dough.Cover the dough and set aside for 5 minutes.

Heat a non-stick pan over medium heat.

Place a silicone mat/parchment paper on kitchen counter, apply little oil on mat.

Take a small portions of dough place it over the silicone sheet and start pressing it gently to form a circle.

Using your fingers to pat the dough to form a (6”) diameter circle and make a big whole in the center.

Gently take the disc in your palm and carefully place it on the pan. Add a few drops of oil on the top and the edge.

When it seems half cooked, flip the roti over with a spatula to cook the other side.

Cook well till roti turns brown on both sides. Spinach pancake is ready,repeat the same for making the other pancakes.

Serve hot with garlic chutney or curd.