Cucumber Millet Thalipeeth
This Cucumber Millet Thalipeeth is a wholesome healthy, crispy, and nourishing dish made with millet, cucumber, and sweet potato. It’s light enough for vrat days yet hearty enough to keep you full and energized. Served with makhana fruit shrikhand and a vrat-friendly roasted tomato chutney, it’s festive, healthy, and absolutely delicious.
Ingredients
- 3 cucumbers , grated (squeezed in muslin cloth to remove water)
- 1 medium sweet potatoes , or regular potato, grated, washed in ice-cold water & squeezed
- 1 cup cooked millets , I used little millet, but any millet works
- 1/2 cup cottage cheese (chenna) or paneer , grated or crumbled
- 1/4 cup peanuts , corsely crushed
- 1/4 cup grated coconut , fresh or frozen
- 2 tsp ginger green chili paste
- 1 tsp roasted cumin powder
- 1/2 tsp black pepper
- salt , to taste (use sendha namak for fasting)
- pinch sugar , optional
- 1/2 - 3/4 cup millet flour , any millet flour works; add gradually for binding
- 2 tsp lemon juice
- 2 tbsp cilantro , finely chopped
- ghee , or oil for cooking
Instructions
-
Prep the Cucumber: Grate cucumbers and squeeze out all excess water in a muslin cloth until almost dry. This is essential so the dough doesn’t turn watery.
-
Prep the Sweet Potato: Grate sweet potato (or regular potato), wash once in ice-cold water, then squeeze well. This step adds starch and a light crunch to the thalipeeth.
-
Mix the Base: In a large bowl, combine squeezed cucumber, squeezed sweet potato, and all the other ingredients except millet flour, lemon juice and cilantro. Mix well.
-
Make the Dough (No Water): Add millet flour gradually (¼–¾ cup) until the mixture holds together as a soft dough (not sticky, not wet). Finish with lemon juice and finely chopped cilantro. Mix to combine.
-
Shape the Thalipeeth: Lightly grease a banana leaf (or parchment paper). Divide dough into 6–8 portions. Place one portion on the leaf and press evenly into a round (about ½–¾ cm thick). Repeat.
-
Cook Low and Slow: Heat a tawa on medium to low flame. Transfer one pressed thalipeeth onto the hot tawa. Make a small hole in the center on the tawa, then add ghee in the middle and around the edges. Cook low and slow until the bottom turns golden and crisp, then flip carefully and cook the other side until done. Repeat with remaining portions.
-
Serve hot with makhana fruit shrikhand and a vrat-friendly roasted tomato chutney.
Recipe Video
Recipe Notes
- Muslin squeeze for cucumber prevents a watery dough and helps crisping.
- Cold-water wash for sweet potato adds starch and a light crunch.
- Center hole with ghee helps the middle cook evenly and brown beautifully.
- Banana leaf adds aroma, but parchment paper works just as well.