Wash and chop methi leaves finely.

In a mixture jar, add green chilli, ginger, garlic, curry leaves, coriander seeds, and cumin seeds. Grind it into a coarse paste. Keep it aside.

Now in a mixing bowl, add chopped methi leaves, chopped coriander leaves, chopped green onion white and green part, grinded paste, red chilli powder, turmeric powder,hing, ajwain, sesame seeds, and salt. Mix well.

Then add bajra flour, wheat flour, and besan. Mix well with the masala.

Now add curd and mix it with flour.

Then add water gradually to knead the soft and non-sticky dough.

now take a small dough ball and start patting over wet cotton cloth or oiled butter paper. Also, make a hole in the center.

Heat a tawa and spread some oil on it.

Now, gently drop the cloth upside down over the hot griddle.

Sprinkle some water and peel off the cloth slowly without breaking your thalippeth.

additionally, smear some oil over the thalipeeth.

cover and cook both sides on medium flame till slightly golden brown spot on it.

Serve the thalipeeth with butter, pickle, and curd.