Cucumber Thalipeeth

Cucumber Thalipeeth is a savory flatbread from Maharashtra made with  semolina, rice flour, fresh grated cucumber, ginger, green chilies, and herbs. It is cooked on a pan until crispy and golden brown. This nutritious thalipeeth can be eaten with chutney, pickle, ketchup or even with plain ghee.

Here is the step by step recipe for Cucumber Thalipeeth with pictures:

Serves: 3-4
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

Semolina: 1 and 1/2 cup
Rice flour : 1/2 cup
Green chilies: 2-3 big
Ginger: 1 inch piece
Cucumber: 1 cup grated
Salt: to taste
Coriander: 2-3 tbsp chopped
Water: 1.5 cups
Oil: to shallow fry

Method of Preparation:

1. Mix together the grated cucumber, semolina, rice flour, coriander and salt.
2. Grind together the ginger and green chilies to a paste. Add this to 1.
3. Add water and mix it well.
4. Heat a little oil on a pan and put one ladleful of mixture on the pan. Wet your fingers and spread the mixture outwards till you form a thin disk of equal thickness.
5. Keep covered and cook till golden brown on one side. Flip over and let cook on the other side too.
6. Repeat for all other thalipeeths.
7. Serve with chutney or ghee or ketchup as per choice.

For more such healthy and yummy breakfast recipes, click here: Breakfast. Some of my favorites are multigrain bhakri, kanda batata poha, methi appe etc

Cucumber Thalipeeth

Cucumber Thalipeeth

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Cucumber Thalipeeth is a savory flatbread from Maharashtra made with semolina, rice flour, fresh grated cucumber, ginger, green chilies, and herbs. It is cooked on a pan until crispy and golden brown.

Recipe type: Breakfast

Serves: 3-4

Ingredients

• Semolina: 1 and ½ cup
• Rice flour : ½ cup
• Green chilies: 2-3 big
• Ginger: 1 inch piece
• Cucumber: 1 cup grated
• Salt: to taste
• Coriander: 2-3 tbsp chopped
• Water: 1.5 cups
• Oil: to shallow fry

Instructions

1. Mix together the grated cucumber, semolina, rice flour, coriander and salt.
2. Grind together the ginger and green chilies to a paste. Add this to 1.
3. Add water and mix it well.
4. Heat a little oil on a pan and put one ladleful of mixture on the pan. Wet your fingers and spread the mixture outwards till you form a thin disk of equal thickness.
5. Keep covered and cook till golden brown on one side. Flip over and let cook on the other side too.
6. Repeat for all other thalipeeths.
7. Serve with chutney or ghee or ketchup as per choice.

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