Cucumber Thalipeeth
Cucumber thalipeeth is a delicious and nutritious flat bread made with cucumber and different types of flour like rice flour, whole wheat flour and gram flour. Grated cucumber is used instead of water to make a dough to which other spices have been added.
Servings 4 People
Ingredients
- 1/2 cup gram flour/besan
- 1/2 cup wheat flour/atta
- 1/4 cup rice flour
- 1 cup cucumber peeled and grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 2 green chilies chopped
- 1/2 cup coriander leaves chopped
- 5 garlic pods
- ½ teaspoon salt or as per taste
- Desi ghee for frying the thalipeeth
Instructions
- In a mixing bowl, add the 3 flours (rice flour, wheat flour and gram flour), spice powders, chopped green chilies, minced garlic, chopped coriander leaves and salt to taste and mix well.
- Add grated cucumber and wait for 10 minutes. After cucumber releases water, mix everything nicely to make dough.
- The dough will be a bit sticky.
- Keep the dough aside for 15 minutes by covering with a muslin cloth.
- Make 4 balls of the dough and keep aside.
- On a hard surface or kitchen table, spread butter paper and flatten the dough balls on it with your fingers or rolling pin.
- Heat a tava/skillet or frying pan, spread ghee and carefully release the flattened thalipeeth from the butter paper into the skillet.
- Fry it on both sides for 10-15minutes or till it turns brownish on both sides.
Notes
- Serve it with curds, pickle or chutney of your choice. I loved eating it as it is due to the garlic flavour in it.
- Instead of butter paper, you can use aluminium 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.