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Crispy Cucumber Millet Thalipeeth

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A delightful and nutritious snack featuring millets, cucumbers, and sweet potatoes, perfect for health-conscious eaters.

Ingredients

Scale
  • 1 cup Cucumbers (Grated, excess water squeezed out)
  • 1 cup Sweet Potato (Grated, rinsed)
  • 1 cup Millets (Little millet preferred)
  • 1/2 cup Cottage Cheese (Chenna) or Paneer (Can use tofu for a dairy-free option)
  • 1/4 cup Peanuts (Coarsely crushed)
  • 1/4 cup Grated Coconut (Fresh or frozen)
  • 1 tbsp Ginger-Green Chili Paste (Adjust to spice preference)
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Black Pepper
  • 1 tsp Salt (sendha namak)
  • 1 tbsp Lemon Juice
  • 1/4 cup Cilantro (Chopped)
  • 2 tbsp Ghee or Cooking Oil (For frying)

Instructions

  1. Start by grating the cucumbers and sweet potatoes, squeezing out the excess water from the cucumbers.
  2. In a large mixing bowl, combine grated cucumbers and sweet potatoes, add millets, cottage cheese (or tofu), coarsely crushed peanuts, and grated coconut.
  3. Add ginger-green chili paste, roasted cumin powder, black pepper, salt, and lemon juice to the bowl. Mix until well combined.
  4. Fold in chopped cilantro for fresh flavor.
  5. Shape portions of the mixture into flat discs, about 1/2 inch thick.
  6. Heat a pan or griddle on medium heat, add ghee or oil, and cook thalipeeth for 3-4 minutes on each side until golden brown and crispy.
  7. Place on a plate lined with paper towels to drain excess oil.

Notes

Serve with chutney, yogurt, or as a healthy snack. Store in an airtight container and consume within 2-3 days.

Nutrition

Find it online: https://maymentora.com/crispy-cucumber-millet-thalipeeth-healthy-snack/