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🇮🇳
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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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🇮🇳
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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)
Rate this recipe
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