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. In Maharashtra and even in Goa, cucumber is known as kakdi and hence this recipe is also known as kakdiche thalipeeth. This kakdiche thalipeeth recipe belongs to the state of Maharashtra.
Jowar flour can also be added to this recipe to make jowar cucumber thalieepth. This thalipeeth recipe is an easy way to make kids eat nutritious and good homemade food. You can make the dough and keep in fridge previous night and next morning you can easily make this delicious thalipeeth for breakfast.
Ingredients needed to make kakdiche thalipeeth:
- Flour: I have used gram flour(besan), wheat flour(atta) and rice flour in this recipe. Jowar flour can also be added in this recipe.
- Cucumber: Grated cucumber is added to this recipe and is a star ingredient.
- Spices: Spice powders like turmeric powder, cumin powder, coriander powder and red chili powder is added to provide the right amount of spice needed in this recipe.
- Green chillies: Along with spice powders, I have also added green chillies to this thalipeeth with cucumber recipe. This is optional and if you are making for kids, do not add green chillies to their portion.
- Garlic: I have added few garlic pods in this thalipeeth recipe. You can add ginger instead of garlic. You may also make this Indian flat bread without garlic.
- Coriander leaves: Coriander leaves are also added while making the thalipeeth dough. This brings a good taste and flavour.
- Ghee: Ghee or oil can be used to fry the thalipeeth with cucumber.
You might be interested in other cucumber recipes like:
Steps to make delicious cucumber thalipeeth recipe:
- Mix all the flours together in a mixing bowl. Add spice powders, chopped green chillies, minced garlic, coriander leaves, 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, spread ghee and carefully release the flattened thalipeeth from the butter paper into the skillet.
- Fry it on both sides for 10-15 minutes or till it turns brownish on both sides.
How to serve kakdiche thalipeeth?
Serve Indian cucumber flat bread with curd or yogurt, pickle or chutney of your choice. I loved eating it as it is due to the garlic flavour in it.
Tips to make Maharashtrian kakdiche thalipeeth:
- 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.
- Garlic is optional.
- Ginger can also be added to this recipe.
- No need of adding extra water or oil. Since cucumber is watery, this is enough to make soft dough.
You can also check this vegetable thalipeeth that I make often. My kid loves to take this to her snack box to school and since she does not like green chilies, I avoid adding them to her share. You can serve this with pickle, chutney or curds. We prefer to have them just plain.
Cucumber Thalipeeth
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.
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Note: The recipe was published on 1st December 2015 and is republished.
Looks tempting, fulfilling and nutritious. Will try it on weekend.
Thanks, do try and let me know your feedback 🙂