Looking for a quick, healthy, and delicious meal option? Ragi cucumber thalipeeth (flatbread) might just be what you need. This Vegan and Gluten-Free Indian flatbread combines the goodness of ragi (finger millet) with fresh, hydrating cucumber.
Packed with essential nutrients and loaded with fiber, it’s perfect for a balanced diet. Whether you’re after a wholesome breakfast or a light dinner, this recipe is as satisfying as it is simple.
Why You Should Try This Recipe
Here’s a quick recap of why ragi cucumber thalipeeth deserves a try:
- Quick and Easy: It takes minimal time to prepare and cook, making it perfect for busy days.
- Nutritional Powerhouse: Ragi is rich in calcium and fiber, while cucumber adds hydration and vitamins.
- Customizable: Add your favorite herbs and spices or try different vegetables for endless variations.
- Perfect for All Diets: Naturally gluten-free and adaptable to suit various preferences, from spicy to mild.
What is Thalipeeth
Thalipeeth is a traditional multi-grain flatbread that’s popular in Maharashtrian households. It’s made by mixing flours like jowar, bajra, rice, or wheat with grated vegetables and spices. The dough is patted down into a thin round and cooked on a skillet until golden. I make this Instant Maharashtrian Thalipeeth with multigrain flours.
Variations in Thalipeeth
There are many variations to Thalipeeth. Ingredients vary based on personal taste or availability. Adding veggies such as onion, carrot, or cucumber makes it both wholesome and flavorful. It’s much more than flatbread; it’s a tasty way to pack in nutrition.
I like to add different veggies that are available in my kitchen and also which are seasonal and local. I add ash gourd, pumpkin, zucchini, green veggies, or any veggies available.
What is Ragi Cucumber Thalipeeth?
Ragi cucumber thalipeeth is a flavorful and nutritious Indian flatbread that combines the earthy taste of ragi flour with the refreshing crunch of cucumber. A beloved dish from Maharashtra, this wholesome recipe is as versatile as it is healthy. Thalipeeth is a go-to option for anyone craving a nutrient-packed meal from breakfast to dinner.
Nutritional Benefits of Ragi
Ragi, also known as finger millet, is a powerhouse of nutrients. This ancient grain has been a staple in Indian diets for centuries, especially for its high health value. Ragi is rich in calcium and iron and is Gluten-Free. Ragi is high in fiber and keeps one full for longer.
This grain not only adds a nutty flavor to thalipeeth but also elevates its nutritional profile, making it a guilt-free indulgence.
Role of Cucumber in Thalipeeth
Cucumber might not be the first ingredient you think of in a flatbread, but it’s a game-changer for thalipeeth. Adding grated cucumber makes the dough softer and easier to handle.
Cucumber is a low-calorie veggie and is 90 percent water. It is loaded with some essential nutrients. The combination of earthy ragi and cooling cucumber hits the right balance of taste and health.
Ingredients for Ragi Cucumber Thalipeeth
- Ragi Flour: Easily available in Asian shops or online at Amazon. One can replace this with any other flour like Jowar, Bajra, Millet, etc. The texture will differ depending on the flour used.
- Cucumber (Grated): Adds moisture to the dough, making it soft and pliable. Its mild sweetness balances the earthy flavor of ragi.
- Onion (Finely Chopped): Adds a sharp, slightly sweet flavor and soft texture that complements the dough.
- Ginger (Grated): For a hint of warmth and added depth of flavor.
- Garlic (Grated): Adds taste as well as good for health. Optional, if you like it.
- Green Chilies (Chopped): Ideal for spice lovers, green chilies give the thalipeeth a spicy kick. Adjust the amount based on your heat tolerance.
- Fresh Coriander Leaves (Chopped): Lends freshness and a bright, herbaceous flavor to the mix.
- Turmeric Powder: Adds a warm flavor and a pop of golden color while offering anti-inflammatory benefits.
- Green chilies: For taste and the kick
- Coriander: Flavour and taste
- Sesame Seeds: Sprinkle some into the dough for a nutty crunch and extra calcium.
- Water: Used sparingly to form the dough, as the grated cucumber already releases moisture.
- Salt: Brings out the flavors of all the ingredients.
- Cooking Oil/Ghee: Needed for cooking the thalipeeth on a skillet. Ghee adds a richer taste, but oil works perfectly if you prefer a lighter option. Ghee also helps in better absorption of millet flours. If Ghee is added it is not vegan.
Measuring Tip
Adjust the quantity of water and spices based on how moist and flavorful your dough turns out. Not every cucumber releases the same amount of water!
Variations to Try
Any veggies can be added. Like grated carrots, beets, ash gourd, pumpkin, zucchini, or peppers for an extra nutrient boost and vibrant color.
With this versatile mix of ingredients, you can easily adapt ragi cucumber thalipeeth to your preferences and make it your own.
How to Prepare Ragi Cucumber Thalipeeth
Preparation Steps
The first step to making great thalipeeth is getting the dough just right. Follow these steps for a hassle-free preparation:
- Mix the Ingredients:
- In a large bowl, combine ragi flour, onion, garlic, ginger, coriander, green chilies, sesame seeds and grated cucumber.
- Add turmeric powder, and salt.
- Start Kneading:
- Using your hands, start mixing the dry ingredients with the moisture from the cucumber.
- Water might not be needed as the cucumber will release water gradually.
- Let the dough rest for some time and knead again.
- If required add water gradually.
- Form a Dough:
- Knead until the mixture forms a soft, pliable dough. It shouldn’t stick to your hands but shouldn’t be too dry either.
- Let the dough rest for about 5-10 minutes so the ragi flour absorbs the moisture fully.
- Make Dough Balls:
- Divide the dough into equal portions. Roll each portion into a small ball, about the size of a lemon.
Cooking Method
- Heat the Skillet:
- Place a flat, non-stick skillet or tawa on medium heat. Let it warm up completely before cooking.
- Add a teaspoon of oil or ghee and spread it evenly across the surface.
- Roll or Pat the Dough:
- Place a dough on the greased and hot skillet.
- Once hot, flatten the dough with your fingers.
- One can roll the dough, directly on a greased plastic sheet or parchment paper. Lightly flatten it with your palm.
- Using your fingers, gently pat the dough outward in circular motions to form a thin, flat disc. Keep the edges intact to prevent tearing.
- Tip: If the dough cracks while patting, use a little water on your fingers to smooth it out.
- Cook the Thalipeeth:
- If using plastic or rolling on parchment paper, gently transfer the flattened dough onto the skillet. If using parchment paper, flip the dough onto the tawa and peel off the paper.
- Cook on medium heat for 1-2 minutes or until the bottom starts browning slightly.
- Flip with Care:
- Flip the thalipeeth using a spatula. Add a few drops of oil or ghee around the edges for even cooking.
- Press it gently with the spatula for a crispy finish. Let it cook for another 2-3 minutes.
- Check the Texture:
- The thalipeeth should be golden brown and slightly crisp on the outside but soft inside. Adjust the cooking time based on your preference.
- Pro Tip: To avoid burning, always cook on medium heat. High heat can make the outside crisp too quickly while leaving the inside undercooked.
Serving Suggestions
Once cooked, serve the ragi cucumber thalipeeth hot for the best taste. Here are some delicious accompaniments that pair well with this wholesome flatbread:
- Yogurt or Curd: A dollop of plain yogurt adds a cooling contrast to the spiced thalipeeth. You can even sprinkle some cumin powder or chaat masala on the yogurt for extra flavor.
- Chutney: Serve with green chutney, coconut chutney, or even garlic chutney or podi for a tangy and spicy kick.
- Pickles: A side of tangy Indian pickles elevates the flavor and adds variety to the meal.
- Butter or Ghee: A small smear of fresh butter or ghee on top of the hot thalipeeth takes the taste to the next level.
And there you have it—a hearty, nutritious ragi cucumber thalipeeth ready to enjoy.
Easy Ragi Cucumber Thalipeeth (Vegan,Gluten-Free)
Equipment
- Grator
Ingredients
- 1 Cup Ragi flour
- 1 teaspoon sesame seeds
- 1 medium size grated cucumber 1 Cup
- 1 small onion chopped ¼ Cup
- ¼ cup Chopped Coriander
- 1-2 small garlic grated Optional
- 1 tablespoon ginger grated Optional
- 1-2 green chilies chopped
- ½ teaspoon Turmeric Powder
- Salt to taste
- Water If Required
- Oil for shallow frying
Instructions
Mix the Ingredients
- In a large bowl, combine ragi flour, onion, garlic, ginger, coriander, green chilies, sesame seeds and grated cucumber.1 Cup Ragi flour, 1 medium size grated cucumber, 1 small onion chopped, ¼ cup Chopped Coriander, 1-2 small garlic grated, 1 tablespoon ginger grated, 1-2 green chilies chopped, 1 teaspoon sesame seeds
- Add turmeric powder, and salt.½ teaspoon Turmeric Powder, Salt to taste
Making Dough
- Using your hands, start mixing the dry ingredients with the moisture from the cucumber.
- Water might not be needed as the cucumber will release water gradually.
- Let the dough rest for some time and knead again.
- If required add water gradually.Water
- Knead until the mixture forms a soft, pliable dough. It shouldn’t stick to your hands but shouldn’t be too dry either.
- Let the dough rest for about 5-10 minutes so the ragi flour absorbs the moisture fully.
Make Dough Balls
- Divide the dough into equal portions. Roll each portion into a small ball, about the size of a lemon.
Cooking Method
Heat the Skillet:
- Place a flat, non-stick skillet or tawa on medium heat. Let it warm up completely before cooking.
- Add a teaspoon of oil or ghee and spread it evenly across the surface.Oil for shallow frying
- Roll or Pat the Dough:
- Place a dough on the greased and hot skillet.
- Once hot, flatten the dough with your fingers.
- One can roll the dough, directly on a greased plastic sheet or parchment paper. Lightly flatten it with your palm.
- Using your fingers, gently pat the dough outward in circular motions to form a thin, flat disc. Keep the edges intact to prevent tearing.
- Tip: If the dough cracks while patting, use a little water on your fingers to smooth it out.
Cook the Thalipeeth:
- If using plastic or rolling on parchment paper, gently transfer the flattened dough onto the skillet. If using parchment paper, flip the dough onto the tawa and peel off the paper.
- Cook on medium heat for 1-2 minutes or until the bottom starts browning slightly.
- Flip with Care:
- Flip the thalipeeth using a spatula. Add a few drops of oil or ghee around the edges for even cooking.Oil for shallow frying
- Press it gently with the spatula for a crispy finish. Let it cook for another 2-3 minutes.
Check the Texture:
- The thalipeeth should be golden brown and slightly crisp on the outside but soft inside. Adjust the cooking time based on your preference.
- Pro Tip: To avoid burning, always cook on medium heat. High heat can make the outside crisp too quickly while leaving the inside undercooked.
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