Description
Cucumber Millet Thalipeeth is a crispy, savory flatbread made with nutrient-rich millets, hydrating cucumbers, and natural sweeteners like sweet potato. This recipe is perfect for fasting days, offering a healthy and delicious alternative to traditional snacks. It’s naturally gluten-free and can be customized with various ingredients for a personalized taste.
Ingredients
- 2 medium Cucumbers, squeezed to remove water
- 1 medium Sweet Potato, grated and rinsed
- 1 cup Millets (little millet preferred)
- 1 cup Cottage Cheese (Chenna) or Paneer (tofu can be used for dairy-free)
- 1/2 cup Peanuts, coarsely crushed
- 1/4 cup Grated Coconut, fresh or frozen
- 1 tablespoon Ginger-Green Chili Paste, adjust to taste
- 1 teaspoon Roasted Cumin Powder
- 1/2 teaspoon Black Pepper
- 1 teaspoon Salt (sendha namak for fasting)
- 1 tablespoon Lemon Juice
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Ghee or Cooking Oil, for cooking
Instructions
- Grate cucumbers and sweet potatoes. Squeeze out excess moisture from both to prevent sogginess.
- In a large bowl, combine the squeezed cucumber, grated sweet potato, cottage cheese or paneer, crushed peanuts, grated coconut, ginger-green chili paste, roasted cumin powder, black pepper, and salt. Stir well.
- Gradually add millet flour to the mixture until a soft, non-sticky dough forms.
- Stir in the lemon juice and chopped cilantro.
- Divide the dough into small balls. On a greased surface or parchment paper, press each ball into a round shape, about ½ to ¾ cm thick.
- Heat a tawa (griddle) on medium-low flame. Cook each thalipeeth with ghee or oil until golden brown and crisp on both sides.
- Serve hot.
Notes
- For extra flavor, garnish with fresh cilantro.
- Store leftovers in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Reheat on a tawa to regain crispiness.
- Ensure cucumbers and sweet potatoes are well-drained to achieve a crispy texture.
- Cook on medium-low heat for even cooking and to prevent burning.
- For an aromatic touch, press the thalipeeth on a banana leaf before cooking.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg
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