3 cups aata (preferably little coarse)
3 cups methi (fenugreek leaves)
2 mooli (radish)
1 green chilli (optional)
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1 teaspoon sugar (optional)
Salt to taste
Chop methi, tomato and green chilli and grate mooli as shown in 1.
Add salt, haldi, mirch, sugar and 2 tablespoons of oil in atta and mix well.
Add all the vegetable in aata.
Add water and knead the dough to a very soft consistency.
Make 4 equal balls of the dough as shown in 2.
Grease the tava with oil.
Wet your hand with water (so that the dough does not stick on the hand)
Gently press the dough ball on tava in a round shape of approx 1cm thickness.
With the handle of a spoon, make 5 holes in the thaleepeeth as shown in 3.
Place the tawa on burner on low flame.
Pour oil all around the thaleepeeth and in the holes.
Cover it and let it cook on low flame.
Flip it and let it cook on the other side.
Nicely cook on both side till it becomes crisp and golden brown from both sides as shown in 4.
Cool the tawa under water, make the next thaleepeeth and then place it on flame.
Serve with achar, curd or desi ghee and enjoy as a full meal!