Maharashtrian Kakdi Thalipeeth Recipe - Spiced Cucumber Flat Bread

A healthy breakfast recipe made with different flours like wheat flour, besan and rice flour and fresh grated cucumber. Flavored with simple everyday spices, green chillies and garlic this flat Indian bread can be savored along with a pickle, chutney or a raita by the side.

Raksha Kamat
Maharashtrian Kakdi Thalipeeth Recipe - Spiced Cucumber Flat Bread
11086 ratings.

The Maharashtrian Kakdi Thalipeeth Recipe is a wholesome dish that is made from cucumbers, whole wheat flour and spices. The addition of coriander and green chilies make this Thalipeeth a perfect addition for breakfast or even for dinner when you serve it along with a sabzi.

Thalipeeth is a slightly crispy Indian bread and it goes well with a dollop of home made butter too. You can even serve it for dinner if you like but traditionally it is had for breakfast.

Serve the Maharashtrian Kakdi Thalipeeth along with Homemade Yogurt or lahsun chutney for breakfast.

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Course: Indian Breakfast
Diet: Diabetic Friendly
Equipments Used: Cast Iron Tawa/ Flat Skillet
Prep in

30 M

Cooks in

30 M

Total in

60 M


4 Servings


  • 1/2 cup Gram flour (besan)
  • 1/2 cup Whole Wheat Flour
  • 1/4 cup Rice flour
  • 1 Cucumber , peeled and grated
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Red Chilli powder
  • 2 Green Chillies , finely chopped
  • 1/2 cup Coriander (Dhania) Leaves , chopped
  • 5 cloves Garlic , finely chopped
  • Salt , to taste
  • Ghee , for smearing on thalipeeth

How to make Maharashtrian Kakdi Thalipeeth Recipe - Spiced Cucumber Flat Bread

  1. To begin making the Maharashtrian Kakdi Thalipeeth Recipe, in a large mixing bowl add all the 3 flours together and mix them. Add all the remaining ingredients like the grated cucumber, turmeric powder, cumin powder, coriander powder, red chili powder, green chillies, coriander leaves, garlic and salt to taste.

  2. Mix everything well and add a little water at a time to make a smooth and firm dough of the Kakdi Thalipeeth. The cucumber will release water when it gets combined with salt, so take care to add little water at a time. 

  3. The dough will be slightly sticky to handle. Allow the dough to rest for 5 minutes. Divide the dough into 4 portions. 

  4. Preheat the skillet on medium heat. Keep water in a separate bowl to wet fingers and to wet a muslin cloth.

  5. Spread a wet muslin cloth on a smooth counter top. Take a portion of the Kakdi Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter. Try not to make it too thin as it can break while flipping it on the skillet.

  6. Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet. Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat.

  7. After about 3 minutes, you will be able to flip the Kakdi Thalipeeth over to the other side. Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned. Remove from heat and place on a serving platter.

  8. Continue the same procedure with the other portions of the Kakdi Thalipeeth dough.

  9. Serve the Maharashtrian Kakdi Thalipeeth along with Homemade Yogurt or lahsun chutney for breakfast.