Maharashtrian RecipesBreakfastSattvic

Carrot and Cucumber Thalipeeth Recipe

Name: Carrot and Cucumber Thalipeeth Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Maharashtrian Recipes
Ingredients: 1 cup rice flour; 1/2 cup gram flour (besan); 1/2 cup whole wheat flour; 1 cucumber - grated; 1 carrot (gajjar) - grated; 2 sprig dill leaves - chopped; 1 tablespoon red chilli powder; 1 teaspoon turmeric powder (haldi); salt - to taste

A sattvic Maharashtrian Recipes recipe with rice flour, gram flour (besan), whole wheat flour. Ready in 40 min, serves 4.

Curated bySachin Deshmukh🇮🇳

Calories

595kcal

Estimated Cost

₹225-375

Carbs70g

Protein43g

Fats16g

Servings Scaler

Instructions

18 steps

1
We begin making the Carrot and Cucumber Thalipeeth Recipe by grating the cucumber and carrot
cucumber - grated(1)carrot (gajjar) - grated(1)
2
Squeeze out all the water from them and add it along with other ingredients in a bowl
3
Add 1/2 cup of lukewarm water and knead it into a wet and soft dough
4
The dough will be slightly sticky to handle
5
Allow the dough to rest for 5 minutes
6
Divide the dough into 4 portions
7
Preheat the skillet on medium heat
8
Keep water in a separate bowl to wet fingers and a wet the muslin cloth dipped in water squeezing out any excess water
9
Spread the cloth on a smooth counter top
10
Take a portion of the Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter
11
Try to not make it too thin as it can break while flipping it on the skillet
12
Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet
13
Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat
14
After about 3 minutes, you will be able to flip the Thalipeeth over to the other side
15
Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned
16
Remove from heat and place on a serving platter
17
Continue the same procedure with the other portions of the Thalipeeth dough
18
Serve the Carrot and Cucumber Thalipeeth Recipe along with ginger and walnut chutney or Dhaniya Pudina Chutney Recipe (Green Chutney) for your morning breakfast
cucumber - grated(1)carrot (gajjar) - grated(1)

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Recipe Source: archanaskitchen.com

Maharashtrian RecipesBreakfastSattvic

Carrot and Cucumber Thalipeeth Recipe

A sattvic Maharashtrian Recipes recipe with rice flour, gram flour (besan), whole wheat flour. Ready in 40 min, serves 4.

Curated bySachin Deshmukh🇮🇳

Cook Time40 min

Calories

595kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

70g(47%)

Protein

43g(29%)

Fats

16g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

18 steps

1
We begin making the Carrot and Cucumber Thalipeeth Recipe by grating the cucumber and carrot
cucumber - grated(1)carrot (gajjar) - grated(1)
2
Squeeze out all the water from them and add it along with other ingredients in a bowl
3
Add 1/2 cup of lukewarm water and knead it into a wet and soft dough
4
The dough will be slightly sticky to handle
5
Allow the dough to rest for 5 minutes
6
Divide the dough into 4 portions
7
Preheat the skillet on medium heat
8
Keep water in a separate bowl to wet fingers and a wet the muslin cloth dipped in water squeezing out any excess water
9
Spread the cloth on a smooth counter top
10
Take a portion of the Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter
11
Try to not make it too thin as it can break while flipping it on the skillet
12
Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet
13
Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat
14
After about 3 minutes, you will be able to flip the Thalipeeth over to the other side
15
Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned
16
Remove from heat and place on a serving platter
17
Continue the same procedure with the other portions of the Thalipeeth dough
18
Serve the Carrot and Cucumber Thalipeeth Recipe along with ginger and walnut chutney or Dhaniya Pudina Chutney Recipe (Green Chutney) for your morning breakfast
cucumber - grated(1)carrot (gajjar) - grated(1)