Story ProgressBack to home

Cucumber Thalipeeth Recipe

Cucumber Thalipeeth
How to Make Cucumber Thalipeeth

Cucumber Thalipeeth Recipe: Maharashtrian Kakdi Thalipeeth is a delicious and nutritious dish. This flatbread-like delicacy is filled with the goodness of cucumber, different types of flour and aromatic spices. You can enjoy it as a wholesome breakfast or evening snack.

  • Total Cook Time 30 mins
  • Prep Time 10 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Cucumber Thalipeeth

  • 1/4 Cup gram flour (besan)
  • 1/4 cup rice flour
  • 1/2 cup whole wheat flour (atta)
  • 1/2 cup bajra flour
  • 1/2 cup cucumbers, peeled and grated
  • 1 tsp turmeric powder (haldi)
  • 1 tsp cumin powder (jeera)
  • 1 tsp red chilli powder
  • 1 tsp coriander powder (dhania)
  • 4 green chillies, finely chopped
  • 1/2 cup coriander leaves, finely chopped
  • 1 onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 1 tsp sugar
  • 2 tsp salt, or to taste
  • Ghee/ Oil for roasting thalipeeth

How to Make Cucumber Thalipeeth

HideShow Media
In a bowl, mix all the different types of flour and the masalas listed above. Add salt and sugar.
Add the grated cucumber, chillies, onion, garlic, and coriander leaves. Combine well to form a thick dough. The water from the cucumber will help bind the dough. You may add extra water as required to get a firm texture.
Cover the dough with moist muslin cloth and set it aside for 10 minutes.
Later, break small pieces of the dough and shape them into balls. Roll and flatten the balls on a surface covered with parchment paper or slightly moist muslin cloth.
You can use your palms to flatten them. Take care not to make them too thin.
Heat 1 tsp oil or ghee in a pan/ tawa for roasting the thalipeeth. Carefully lift the paper/ cloth and flip to transfer the flattened dough onto the tawa. You can make 2-3 small holes in the surface to help it cook faster.
The flame should be on medium. After around 4-5 minutes, it should turn brown from below. Then, flip it over to cook on the other side.
Add more ghee around the edges. Cook for 4 more minutes or until lightly crisp.
Serve the thalipeeth hot with curds, garlic chutney or thecha. Top with white butter.
Dark / Light mode