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Crispy Cucumber Millet Flatbread

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A delightful, gluten-free flatbread combining cucumbers, sweet potatoes, and millets for a healthy and crispy dish.

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. Prepare the Vegetables: Grate the cucumbers and sweet potatoes, squeezing out excess water from the cucumbers.
  2. Combine the Ingredients: In a large mixing bowl, mix grated cucumbers and sweet potatoes with millets, cottage cheese (or tofu), coarsely crushed peanuts, and grated coconut.
  3. Season the Mixture: Add ginger-green chili paste, roasted cumin powder, black pepper, salt, and lemon juice, mixing well until slightly sticky.
  4. Add Fresh Herbs: Fold in chopped cilantro.
  5. Shape the Flatbreads: Shape the mixture into flat discs about 1/2 inch thick.
  6. Cook the Flatbreads: Cook in a heated pan with ghee or cooking oil for 3-4 minutes on each side until golden brown and crispy.
  7. Drain Excess Oil: Place cooked flatbreads on paper towels to drain excess oil.

Notes

For variations, consider adding different vegetables or herbs based on personal preference. Ensure flatbreads are evenly thick for uniform cooking.

Nutrition

Find it online: https://hwepodcast.com/crispy-cucumber-millet-flatbread/