• In a large bowl add in the Jowar Flour, chopped beet greens, carrot, onion, chilies, garlic, ginger, 1 teaspoon sesame seeds, salt and yogurt.
  1 Cup Jowar Flour, 1 Cup Beetroot greens, ½ Cup carrot, ½ cup onion, 2-3 green chilies, 1 large clove garlic, 1/4 inch ginger, 2 tablespoon Yogurt, Salt, 2-3 tablespoon Sesame seeds
• Mix everything by pressing the veggies against your hands so that the vegetables release the water.
• Make a soft, pliable dough. It should feel moist but not sticky. If require add water a tablespoon at a time.
• Rest the dough: Let it rest for 10 minutes. The flour absorbs moisture and the mix becomes easier to handle.
• Divide the dough: Form small balls. You’re ready to press them into flat rounds.

Pan-Cooking on the Stovetop:

Pressing the thalipeeth:

• Wet your hands, flatten each dough ball on a plastic sheet or parchment, or a clean kitchen cloth, aiming for a ¼-inch thickness.
• Sprinkle some sesame seeds on top and press it with your hand.
  2-3 tablespoon Sesame seeds
• Press tiny holes in the thalipeeth.
• Heat a nonstick or cast iron skillet.
• Spread some oil or ghee on it. Wet your hands.
  Oil or Ghee
• Cook and flip: Cook over medium heat for 2-3 mins. Drizzle oil around the edges, flip, and press gently. Cook until both sides are golden and a little crisp.

Pressing the thalipeeth directly on a hot skillet:

• Heat a nonstick or cast iron skillet.
• Wet your hands. Drizzle some oil and sesame seeds.
  2-3 tablespoon Sesame seeds
• Spread some oil or ghee on it. Wet your hands.
  Oil or Ghee
• Take a portion of the dough and flatten between your hands.
• Sprinkle some sesame seeds on it.
  2-3 tablespoon Sesame seeds
• Now directly press this on the hot skillet.
• Top it up with more sesame seeds and press evenly.
• Press tiny holes in the thalipeeth.
• Cook and flip: Cook over medium heat for 2-3 mins. Drizzle oil around the edges, flip, and press gently. Cook until both sides are golden and a little crisp.