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Cucumber Thalipeeth
Cucumber Thalipeeth is a popular savory flatbread from Maharashtra made with rice flour, semolina, fresh grated cucumber, green chilies, and herbs. It is cooked on a griddle until crispy and golden brown. It's vegan, nutritious, and, perfect for breakfast or snack served with chutneys, pickles, or yogurt/raita.
Ingredients
- 1 English cucumber washed and grated (~ 1 cup grated)
- 1-2 green chillies finely chopped, adjust to taste
- ¼ cup green onions finely chopped, about 5-6, optional
- ¼ cup cilantro finely chopped,
- ¼ teaspoon asafoetida hing
- ½ teaspoon cumin seeds zeera
- ½ teaspoon sugar optional and to taste
- ½ teaspoon salt adjust to taste
- ¾ cup rice flour
- ½ cup semolina fine, rava/sooji
- ½ cup water or as needed
Instructions
Make the batter
- In a bowl combine grated cucumber, green chilies, onions, cilantro, cumin seeds, sugar, and salt, and give it a good mix. Let it rest for 5-10 mins. The cucumber will release its juices as it rests.
- Now add rice flour, semolina and mix well. Depending on how much water is released by the cucumber, add water to make a thick batter. Keep aside covered for 15 mins.
- There are two ways you can make this cucumber thalipeeth, Traditional and Modern.
Traditional Method
- Take parchment paper and spray it with oil. Add about ¼ cup of thalipeeth batter on it and using your fingers spread it into a circle (not too thin or thick).
- Using your fingers make 5-6 holes in the thalipeeth so it cooks evenly.
- Heat a pan and grease it with oil. Carefully pick up the parchment paper and flip the thalipeeth on the hot pan.
- Slowly starting from one side peel off the parchment paper. You can use a knife to separate the batter from the paper in case it's stuck. Usually, oil prevents sticking and helps the batter come off easily.
- This method may require some practice but after making 1-2 pancakes you will get the hang of it.
Modern Method
- Grease the hot pan with oil. Pour ¼ cup of batter onto a heated pan.
- Spread it evenly and thinly into a circle using a spoon (just like dosa).
- If the batter is too thick to spread, you can add couple of tablespoon water as required to get it to a spreading consistency.
- Make 5-6 holes in the batter using the back of the spoon.
Cooking Kakdi Thalipeeth
- Add a couple of tablespoons of oil around the thalipeeth and in the holes. Cover it and cook it on medium-low till the upper side of the pancake batter does not look wet.
- Flip and cook the other side till cooked and develops some light brown spots.
- I like my pancakes crispy so I flip them a couple of times cooking for 30 seconds on each side till they are done with some nice golden brown spots.
- Kakdi Thalipeeth is ready! Repeat the steps to make the remaining kakdi thalipeeth.
- Serve Cucumber Thalipeeth hot with fresh butter, pickle, Ketchup or Green Chutney with a side of chai for breakfast or snack!
Notes
Grate the cucumber finely so it mixes well with the flour and spices in the batter. You can grate it finely using a box grater or a food processor.
Adding semolina to the batter is optional and can be skipped to make gluten-free flatbread. But highly recommend adding it if you can since gives this dish a nice crispy texture.
Cucumber tends to release water especially when mixed with salt. Depending on the amount of water released, you can adjust the water quantity you add to make the batter.
Rest the batter for at least 10-15 minutes to allow the flour to absorb the moisture and make the batter thicker.
Flatten the thalipeeth gently and evenly using your fingers or a spatula. Avoid pressing too hard, as this can break the thalipeeth.
If you feel the cucumber's water is making the dough liquidy you can add more flour and salt to adjust the consistency.
Cook on low-medium heat to ensure that it cooks evenly and gets crispy on both sides
Nutrition
Calories: 137kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 222mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
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