Carrot and Cucumber Thalipeeth Recipe

Step 1: We begin making the Carrot and Cucumber Thalipeeth Recipe by grating the cucumber and carrot

Step 2: Squeeze out all the water from them and add it along with other ingredients in a bowl

Step 3: Add 1/2 cup of lukewarm water and knead it into a wet and soft dough

Step 4: The dough will be slightly sticky to handle

Step 5: Allow the dough to rest for 5 minutes

Step 6: Divide the dough into 4 portions

Step 7: Preheat the skillet on medium heat

Step 8: Keep water in a separate bowl to wet fingers and a wet the muslin cloth dipped in water squeezing out any excess water

Step 9: Spread the cloth on a smooth counter top

Step 10: Take a portion of the Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter

Step 11: Try to not make it too thin as it can break while flipping it on the skillet

Step 12: Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet

Step 13: Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat

Step 14: After about 3 minutes, you will be able to flip the Thalipeeth over to the other side

Step 15: Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned

Step 16: Remove from heat and place on a serving platter

Step 17: Continue the same procedure with the other portions of the Thalipeeth dough

Step 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