Multigrain Veg Thalipeeth A nutritious and flavorful Indian flatbread made with a blend of multigrains and a mix of sautéed vegetables, served with a dollop of chutney or raita. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 24 Mar 2021 in Recipes Course New Update Main Ingredients Finger millet (nachni/ragi) flour, Sorghum (jowar) flour Cuisine Maharashtrian Course Snacks and Starters Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients 1½ cups finger millet flour (nachni / ragi atta)/ 1½ cups sorghum flour (jowar atta) 4 tablespoons whole wheat flour 4 tablespoons grated cabbage 4 tablespoons grated carrot 2 small onions, chopped 1 cup fresh fenugreek leaves (methi), chopped 4 tablespoons freshly chopped coriander leaves Salt to taste 1½ teaspoons red chilli powder ½ teaspoon cumin powder 1 tablespoon coriander powder ½ teaspoon turmeric powder Oil for drizzling White butter to serve Method In a thali, add cabbage, carrot, onion, fenugreek leaves, chopped coriander, salt, red chilli powder, cumin powder, coriander powder, turmeric powder, and mix well. Crush the mixture. Add nachni flour, jowar flour, and whole wheat flour into the prepared mixture and mix well. Add sufficient water and knead to soft dough. Divide the dough into equal portions, and shape them into balls. On a non-stick tawa, place a portion of the dough and flatten it. While flattening it, dip fingers in water and shape the dough into a disc. Make 4-5 holes in it with the back of a spoon, drizzle a little oil and switch the heat on. Let it cook for 3-4 minutes on medium heat, flip and cook the other side till golden brown. Serve hot with white butter. #Cabbage #Carrot #Coriander powder #Cumin powder #Fresh coriander leaves #Fresh fenugreek leaves (methi) #Oil #Red chilli powder #Salt #Small onions #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article