Multi-grain Thalipeeth

               A  'Multi-grain' or 'Whole-grain' thalipeeth gives you the goodness of fibre, protein, minerals, iron and so much more. It's a wholesome meal that can be had on its own or with pickle and curds.

Ingredients : 
Whole wheat flour - 1 cup 
Besan (Bengal gram flour) - 1 cup 
Bajra/Jowar flour - 1cup 
Soya flour - 1cup 
Rice flour - 1 cup 
Rajgira Flour - 1 cup 
Maida - 1/4 cup 
Jeera - 2 tsps 
Dhaniya-curry leaves chutney - as required (Click link for chutney recipe) 
Salt to taste 
Whisked curds - 1 cup 
Water - as required

Method : 
1. Add all the flours and pinch salt to a clean bowl and mix well with hands. If possible, sift them together on to a large plate to allow them to mix well together. 
2. Add the jeera and green chutney and mix again. You can add as much chutney as desired, based on the spice and flavour you need. 
3. Now gradually add the curds and keep kneading the flours into a tight but soft dough. Add water only if required. Drizzle a little oil on to your hand and coat the dough with it. Cover and let rest for about 5-7 minutes.
4. Take 2 clean plastic sheets. Give the dough a rough kneading but do not knead too much. Divide into equal sized portions and keep aside.
5. Heat a tawa on medium heat. Place one dough round in between the plastic sheets on a counter and either press evenly into a pancake using your hands or use a rolling pin if it's easier. It's OK for the edges to be uneven. 
6. Cook the thalipeeth on the tawa using oil/ghee till golden brown on both sides. Use a flat ladle to press down and let cook evenly. Serve hot with pickle / chutney and curds.