Carrot and Cucumber Thalipeeth Recipe

  • We begin making the Carrot and Cucumber Thalipeeth Recipe by grating the cucumber and carrot. Squeeze out all the water from them and add it along with other ingredients in a bowl.

  • Add 1/2 cup of lukewarm water and knead it into a wet and soft dough.

  • The dough will be slightly sticky to handle. Allow the dough to rest for 5 minutes. Divide the dough into 4 portions.

  • Preheat the skillet on medium heat. Keep water in a separate bowl to wet fingers and a wet the muslin cloth dipped in water squeezing out any excess water.

  • Spread the cloth on a smooth counter top. Take a portion of the Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter. Try to not make it too thin as it can break while flipping it on the skillet.

  • Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet. Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat.

  • After about 3 minutes, you will be able to flip the Thalipeeth over to the other side. Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned. Remove from heat and place on a serving platter.

  • Continue the same procedure with the other portions of the Thalipeeth dough.

  • Serve the Carrot and Cucumber Thalipeeth Recipe along with ginger and walnut chutney or Dhaniya Pudina Chutney Recipe (Green Chutney) for your morning breakfast.