Mixed-flour thalipeeth with onion and yogurt

Ingredients

For 1 serving

• Chickpea flour25 g
• Whole wheat flour20 g
• Rice flour10 g
• Onion40 g
• Cilantro4 g
• Cumin1 pinch
• Cayenne pepper1 pinch
• Peanut oil2 teaspoons
• Plain nonfat yogurt100 g
• Saltto taste

Contains: gluten, lactose, nuts,

Method

1. Finely chop the onion and the coriander.
2. In a bowl mix the chickpea flour, wholemeal flour and rice flour with the onion, coriander, cumin, chilli powder and salt; add water little by little and knead until you have a soft, sticky dough.
3. Grease a cold non-stick pan with half the oil, put the dough in the middle and press it out with wet fingers into a thin disc, about half a centimetre thick; poke 4–5 holes in it with your finger.
4. Put the pan over medium heat, drip a few drops of the remaining oil into each hole, cover and cook for 4 minutes, until the underside is golden and crisp.
5. Flip the thalipeeth with a spatula, add the rest of the oil, cover and cook for another 4 minutes, until the second side is golden too and it comes away from the pan.
6. Serve hot with the plain yoghurt.