Add all the individual flours to a mixing bowl. Add onion, cilantro, salt, sesame seeds, carom seeds, ginger, garlic, green chili, red chili powder, turmeric, cumin and coriander to the flour. Mix well.
Using a little water at a time start kneading the dough. I usually end up using 1⅓ cups of water for this recipe, but you may need upto 1¾ cup of water. The dough should be soft but not sticky. Add oil in the end and knead for another minute.
Roll the Thalipeeth
Make 12 balls out of the dough. Heat a non stick pan on medium heat. Wet a paper towel with some water and then squeeze out all the water.
Here are 2 ways to roll the Thalipeeth:
Method 1: Lay the paper towel flat and rolling gently with a rolling pin to make a round that is about 6 to 7 inches in diameter (photo 6)
Method 2: Lay the paper towel flat and press gently with your fingers pressing the dough to make a round that is about 6 to 7 inches in diameter. (photo 7) This second method may need little bit of practice.
With your fingers make 5 to 6 holes in the Thalipeeth, so it cooks evenly.
Note: You can also use parchment paper instead of moist paper towel to roll the dough.
Cook the Thalipeeth
Carefully pick up the paper towel and flip the Thalipeeth on the hot pan. Allow to cook for a minute and then flip over. Add a few drops of oil over the Thalipeeth, and then flip over again.
Cook around 1 to 2 minutes on each side as the Thalipeeth starts to turn golden brown. Add oil as needed on both sides.
Repeat rolling and cooking Thalipeeth with the remaining dough.
Enjoy hot with yogurt, pickle and chutney.
While making the dough add water as needed. Depending on the flours used, you may need more or less water. I use finely ground flours that need less water
Adjust the green chili and red chili to your desired spice level. You can also skip green chili for a less spicy version
For gluten-free Thalipeeth, substitute whole wheat flour with tapioca flour
Oats flour can be made at home by simply grinding rolled or instant oats in a food processor
Any leftover dough can be stored in the refrigerator for a day
Cooked thalipeeth can stay at room temperature for 1 a day or can be refrigerated for up to a week. They are best reheated on a stovetop pan, although you can also microwave them individually for 20 seconds