• 3 tablespoon bajra flour
• 3 tablespoon jowar flour
• 3 tablespoon whole wheat flour
• 3 tablespoon besan flour
• ¾ shredded cabbage
• ¼ cup chopped onion
• ½ teaspoon finely chopped green chillies
• ½ teaspoon coriander-cumin seeds powder
• 2 tablespoon chopped coriander
• 1 ½ teaspoon oil for cooking and greasing
• Salt to taste

    Number of servings: Makes 6 Thalipeeth

• Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
• Divide the dough into 6 equal portions and keep aside.
• Heat a non stick tava and grease it lightly using a little oil.
• Wet your fingers, place a portion of dough on a hot tava and pat it with the help of fingers to make a 100 mm diameter circle.
• Cook on both sides using a little oil till it turns brown in colour from both the sides.
• Repeat steps 3 to 5 to make 5 more thalipeeth.
• Serve immediately.

• Energy: 88 cals
• Protein: 3.2gm
• Carbohydrates : 14.1gm
• Fat:2.1gm
• Fiber:2.9gm