Combine whole wheat flour, rice flour, gram flour, chopped spinach, finely chopped onion, cumin seeds, turmeric powder, red chili powder, cumin powder, and salt in a bowl.

Gradually add lukewarm water and knead into a wet, non-sticky dough.

Cover the dough with a damp cloth and let it rest for 10 minutes.

Place a non-stick tawa/skillet on medium heat.

Place a large piece of plastic or parchment paper on your work surface.

Grease your palms with oil.

Pinch a large ball of dough and place it in the center of the parchment or plastic.

Gently flatten the dough into a hand-patted disc.

Lift the paper with the roti and carefully place it on the hot skillet, roti-side down.

Peel off the paper.

Drizzle a little oil along the edges and in the center of the roti.

Allow it to sizzle and crisp up.

Flip the roti over and cook the other side until golden brown patches appear on both sides.

Remove the thalipeeth from the skillet and add a dollop of butter or ghee.

Serve immediately with chutney or pickle.