Cucumber Thalipeeth is a flat bread that you can whip up for a quick breakfast, snack or kids snack box. It is packed with nutrition from cucumber and the 3 types of flour namely rice flour, wheat and gram flour. Grated cucumber is used instead of water to make a dough to which other spices have been added. This dish belongs to the state of Maharashtra.
You can also check this vegetable thalipeeth that I make often. My kid loves to take this to her snack box to school and since she does not like green chilies, I avoid adding them to her share. You can serve this with pickle, chutney or curds. We prefer to have them just plain.
It is always good to eat home-made food and when you can make such yummy stuff at home why to order food from outside? I have decided that next time when my parents visit me, I will make this thalipeeth for them as my dad loves this type of stuff. Try out today’s recipe and let me know how it turns out.
Ingredients: Prep.Time: 60 Minutes, Makes 4
1/2 cup gram flour/besan
1/2 cup wheat flour/atta
1/4 cup rice flour
1 cup peeled and grated cucumber
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chili powder
2 chopped green chilies
1/2 cup chopped coriander leaves
5 garlic pods
½ teaspoon salt or as per taste
Desi ghee for frying the thalipeeth
Procedure:
1) In a bowl, add all the 3 flours together and mix them.
2) Add turmeric, cumin, coriander and red chili powders.
3) Add chopped green chilies, finely chopped garlic and chopped coriander leaves to the mixture.
4) Add salt to taste and mix everything.
5) Now add grated cucumber and wait for 10 Min’s. The cucumber will release water.
6) After 10 Min's mix everything nicely with your fingers to make dough.
The dough will be a bit sticky.
7) Keep the dough aside for 15 Min’s by covering with a muslin cloth.
8) Now make 4 balls of the dough and keep aside.
9) On a hard surface or kitchen table, spread butter paper and flatten the dough balls on it with your fingers or rolling pin.
10) Heat a tava/skillet, spread ghee and carefully release the flattened thalipeeth from the butter paper into the skillet.
11) Fry it on both sides for 10-15 Min’s or till it turns brownish on both sides.
Note:
Serve it with curds, pickle or chutney of your choice. I loved eating it as it is due to the garlic flavor in it.
Instead of butter paper, you can use aluminum foil or directly flatten the thalipeeth dough ball into the skillet with your fingers.
You can add chopped onion to this thalipeeth.
No need of adding extra water or oil. Since cucumber is watery, this is enough to make soft dough.
For more breakfast recipes, click here.
For more flat-bread recipes, click here.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest1/2 cup gram flour/besan
1/2 cup wheat flour/atta
1/4 cup rice flour
1 cup peeled and grated cucumber
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chili powder
2 chopped green chilies
1/2 cup chopped coriander leaves
5 garlic pods
½ teaspoon salt or as per taste
Desi ghee for frying the thalipeeth
1) In a bowl, add all the 3 flours together and mix them.
2) Add turmeric, cumin, coriander and red chili powders.
3) Add chopped green chilies, finely chopped garlic and chopped coriander leaves to the mixture.
4) Add salt to taste and mix everything.
5) Now add grated cucumber and wait for 10 Min’s. The cucumber will release water.
6) After 10 Min's mix everything nicely with your fingers to make dough.
The dough will be a bit sticky.
7) Keep the dough aside for 15 Min’s by covering with a muslin cloth.
8) Now make 4 balls of the dough and keep aside.
9) On a hard surface or kitchen table, spread butter paper and flatten the dough balls on it with your fingers or rolling pin.
10) Heat a tava/skillet, spread ghee and carefully release the flattened thalipeeth from the butter paper into the skillet.
11) Fry it on both sides for 10-15 Min’s or till it turns brownish on both sides.
Note:
Serve it with curds, pickle or chutney of your choice. I loved eating it as it is due to the garlic flavor in it.
Instead of butter paper, you can use aluminum foil or directly flatten the thalipeeth dough ball into the skillet with your fingers.
You can add chopped onion to this thalipeeth.
No need of adding extra water or oil. Since cucumber is watery, this is enough to make soft dough.
For more breakfast recipes, click here.
For more flat-bread recipes, click here.