Cucumber thalipeeth

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

60 mins

  

Makes about 10 medium sized thalipeeth

Ingredients:

• 1 cup - Wheat flour (Skip if you want to make gluten free version)
• 1/4 cup - Ragi flour
• 1/4 cup - Bajra flour
• 1/2 cup - Besan flour
• 1 cup - Jowar flour
• 1/2 cup - Rice flour
• 1 tsp jeera
• 4-5 tsp sesame
• 8-10 chopped leaves kadipatta
• Chopped cilantro
• 2 Tbsp oil
• Additional oil to cook thalipeeth
• 6-8 garlic cloves
• 1 inch grated ginger
• 2 tsp Asafetida
• Salt to taste
• 1 tsp red chilli powder (or more if you like spicy)
• 1/2 tsp powdered jaggery
• 2 tsp dhaniya -jeera powder
• 1-2 Chopped green chillies
• 1 big Grated cucumber
• 1 small chopped onion
• Additional chopped onion to apply while making individual thalipeeth
• Water in a bowl while making thalipeeth

Preparation:

1. In a large bowl, combine all the flours
2. Add all the masalas and other ingredients from the list and mix well
3. Make a dough, not too hard like chapati dough and not watery. Make it enough to be able to spread with fingers on a sheet of plastic
4. Take a sheet of plastic paper and apply oil
5. Take a small ball of dough and place on the sheet. Spread the dough to make as flat as possible. Make 2-4 small holes in thalipeeth with fingers. This will help cook it better and make it crispier (watch the video for better understanding of how to make it)
6. You can add fine chopped onion and sesame seeds if you like it
7. Heat a griddle and once hot apply oil
8. Transfer the thalipeeth on the griddle, apply oil on the thalipeeth, cover it with a lid and cook it well on one side for 3 min or so
9. Once cooked, flip around and cook for another 2-3 min  

NOTE:

1. Serve with butter or yogurt
2. Cucumber can be replaced with red pumpkin, laud/dhoodi, ridge gourd/turai/dodka