Take 1 cup of poha and wash it. Transfer the washed poha to a mixing bowl, add 2–3 tbsp water, and let it rest for 2 minutes.

The poha will absorb the water; then mash it completely.

Now add ½ cup wheat flour, ½ cup besan, ½ cup chopped onion, 2–3 chopped green chillies, ½ cup coriander leaves, ½ tsp turmeric powder, salt to taste, 1 tsp red chilli powder, 1 tsp coriander powder, a pinch of hing, 1 tbsp sesame seeds, and 1 tbsp kasuri methi. Mix everything well.

Add 4 tbsp water gradually and knead into a soft dough for thalipeeth. Do not rest the dough.

Take a medium-sized portion of the dough and shape it into a ball.

Now heat a kadai and add 1 tbsp oil. Place the dough ball and flatten it gently with your hand. Make a small hole in the center. Cook the thalipeeth on a medium-low flame until it turns crispy and golden brown on both sides.

Alternatively, grease a plastic sheet with oil, place the dough ball on it, and flatten it. Then transfer it to a small kadai with some oil and cook until crispy from both sides.

Prepare all the thalipeeth in the same way.

Serve poha thalipeeth hot with chutney or curd.