Description
Crispy Cucumber Millet Thalipeeth is a nutritious and delicious Indian-inspired snack featuring grated cucumbers, sweet potatoes, and millet flour, enriched with peanuts, coconut, and spices. This healthy, gluten-free treat is pan-fried to a golden crisp, making it perfect for a wholesome snack or light meal.
Ingredients
Scale
Main Ingredients
- 1 cup Cucumbers (Grated, excess water squeezed out)
- 1 cup Sweet Potato (Grated, rinsed)
- 1 cup Millets (Little millet preferred)
- 1/2 cup Cottage Cheese (Chenna) or Paneer (Can use tofu for a dairy-free option)
- 1/4 cup Peanuts (Coarsely crushed)
- 1/4 cup Grated Coconut (Fresh or frozen)
- 1 tbsp Ginger-Green Chili Paste (Adjust to spice preference)
- 1 tsp Roasted Cumin Powder
- 1 tsp Black Pepper
- 1 tsp Salt (sendha namak) (Essential for seasoning)
- 1 tbsp Lemon Juice
- 1/4 cup Cilantro (Chopped)
- 2 tbsp Ghee or Cooking Oil (For frying)
Instructions
- Prepare Vegetables: Grate the cucumbers and sweet potatoes finely. Make sure to squeeze out any excess moisture from the grated cucumbers to ensure the dough doesn’t become too wet, which helps in achieving a crispy texture in the final thalipeeth.
- Mix Dry Ingredients: In a large mixing bowl, combine the grated cucumbers, sweet potatoes, coarsely crushed peanuts, grated coconut, roasted cumin powder, black pepper, and salt. Do not add millet flour, lemon juice, or cilantro yet. Mix thoroughly to distribute the spices evenly.
- Add Millet Flour: Gradually sprinkle in the millet flour while mixing until a soft, non-sticky dough forms. The dough should hold together without being too dry or too wet.
- Incorporate Finishing Touches: Gently fold in the lemon juice and chopped cilantro into the dough to add freshness and a subtle tanginess.
- Shape Thalipeeth: Divide the dough into small equal-sized balls. Using your palms or fingers, flatten each ball into round discs about ½ to ¾ cm thick, ensuring they are evenly shaped for uniform cooking.
- Heat and Grease Pan: Heat a tawa or non-stick skillet over medium-low heat. Grease the surface lightly with ghee or cooking oil to prevent sticking and to add flavor.
- Cook Thalipeeth: Place each flattened dough disc onto the hot tawa. Cook for about 3-5 minutes on each side or until golden brown and crisp, flipping carefully to avoid breaking. Adjust heat as necessary to cook them through without burning.
- Serve: Serve the crispy cucumber millet thalipeeth hot, ideally paired with makhana fruit shrikhand and roasted tomato chutney for a delightful and balanced flavor experience.
Notes
- To achieve the crispiest texture, removing excess moisture from cucumbers is essential.
- You can substitute paneer with tofu to make the recipe dairy-free.
- Adjust the ginger-green chili paste quantity according to your spice preference.
- Cooking on medium-low heat prevents burning and ensures even cooking.
- This dish is naturally gluten-free due to the use of millet flour.
