Mix the Flours: In a large mixing bowl, combine the jowar flour, besan, and wheat flour.

Add Spices: Add the cumin-coriander powder, garam masala, kanda-lasun masala, white sesame seeds, ginger-garlic-green chilli paste, turmeric, hing, and ajwain.

Combine Fresh Ingredients: Toss in the chopped onions, lots of fresh coriander, and the thick curd. Mix everything well with your hands before adding any water.

Knead the Dough: Slowly sprinkle water little by little and knead it into a soft dough. Do not make it too runny or too stiff.

Prepare the Cloth: Take a clean cotton cloth (rumal), wet it with water, and squeeze out the excess. Spread it flat on your kitchen counter.

Shape the Thalipeeth: Wet your fingers. Take a small portion of the dough and gently pat it on the wet cloth to form a thin circle. Make a few small holes in the centre so the oil can seep through while cooking.

Transfer to Pan: Heat a flat pan (tawa) on a medium flame and sprinkle a few drops of water over it. Carefully lift the cloth, flip it onto the pan, and gently peel the cloth away.

Roast to Perfection: Drizzle a little oil in the holes and around the edges. Cover with a lid for a minute. Remove the lid, flip, and press gently with a spatula until both sides are perfectly crispy and golden brown.