Gluten Free..Of course if you want to: Thalipeeth

When it comes to kid lunches, we never run out of options. Especially, if your kid loves easy, simple, delicious no fuss food, you are a winner. I dnt fancy eating Thalipeeth much while in India. But now after becoming a mommy myself, I'm always looking for options for healthy easy meals. Thalipeeth comes a winner than. With your choice of vegetables, mostly root vegetables go very well since they can be grated and added to this). Just the other day, my mum was complaining about my father being fussy with his Thalipeeth. He likes it only with onions and spices. However, since my brothers also eat, she likes to add red radishes, cabbage or carrots too. So now what? She looks for options to please everyone. To add spice to this fight, I informed that my lil one likes it with lots of raddishes and carrots!!! Super healthy!!!

Anyways, this is one dish a staple in my house. Here's what I do:

Flour of different types rather whatever is a staple in the pantry. I try to add more vegetables and less of flour. In India, my mother would dry roast all the grains and different pulses and than get it milled at the flour mill.
If you need to make it glutenfree, skip wheat.

Sorghum/Jowar flour 2 tbs
Oat meal 2 tbs
Besan/Gram Flour 1 tbs
Wheat Flour 2tbs (optional) instead you could add Maize Flour, Bajra Flour
Onion 1/2 cup
vegetables like carrots, cabbage, radish grated about 1/2 cup
coriander powder 1tsp
cummin powder 1/2 tsp
carrom seeds 1/2 tsp
salt and pepper
red chilly powder 1/2 tsp
turmeric powder 1/4 tsp
lots of coriander/cilantro leaves chopped
Lemon juice 1/2 tsp
Oil for Roasting

Honestly, nobody actually makes Thalipeeth or rather anything Indian with precise quantites. The above measurements are for an idea. You could do plus minus as per your taste and palate.
Mix everything togather and bind it into a chapati like dough with water.
Now take a clean plastic sheet. Apply some water. Take a small golf ball size dough and pat it on the sheet. Use water to pat it into a disk. There is no need to make it in a precise circle. Just a rough circle is good. I like to make (and my mum too) 3 little holes in the middle. That way it roasts nice and crisp.
Than roasts on a cast iron griddle with oil as needed. (thats very authentic and how its done in the villages of Maharashtra +my lil coop in the US ). We like ours crispy and eat with homemade white butter. Delish!!!