### TranslatedIngredients: 1/2 cup Barnyard Millet (Bhagar Flour),1/2 cup Rajgira Flour (Amaranth Flour),1/2 cup Tapioca Flour (Sago),1/2 cup Singoda Flour (Water Chestnut),2 Potatoes (Aloo) - peeled and grated,1 teaspoon Cumin seeds (Jeera),2 to 3 Green Chillies - crushed or finely chopped,2 to 3 teaspoons Coriander (Dhania) Leaves,2 tablespoons Groundnut powder,Salt - to taste,Ghee - as required for cooking and greasing ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Upvas thalipeeth, first mix all the flours in a mixing bowl.In a heavy bottom pan and on low heat, dry roast the flour mixture for 2 to 3 minutes till you get the typical aroma. Stir continuously.Cool and use as required. For the Thalipeeth, in a mixing bowl add all the ingredients except ghee.Mix and add water to make a soft dough. Divide the dough into 4 to 5 portions.Grease a non-stick griddle (pan) with some ghee. Place one portion of the dough in the pan and pat with your fingers to make a circle (4-5 inch).Make a hole at the centre and 4 more around it using the tip of your finger.Drizzle some ghee in these holes. Cook covered on low heat till the underside cooks and turns brown.Flip and cook on the other side for a minute. Repeat for the rest of the dough. You can use a plastic sheet/banana leaf to pat the dough.Serve Upvas Thalipeeth along with Dhaniya Pudina Chutney and Boondi Raita for a perfect light dinner or breakfast.