Tasty and quick. A new favorite for Michelle. This is from the 5 spices, 50 dishes cookbook.

• 1 medium English cucumber
• 1.5 C whole wheat flour
• 1/2 t cumin seeds
• 1.5 t salt
• 1/2 to 1 t cayenne
• 1t sesame seeds
• 1/2 t ground turmeric
• 9 T canola or peanut oil, divided
• 1 large green seranno chile
• skillet – cast iron preferred, but non-stick will do

1. Peel cucumber, then grate using large holed grater. Gets about 1 C.
2. Place flour in large bowl.
3. Crush cumin seeds slightly (in hands), then add to flour.
4. Stir in salt, cayenne, sesame seeds, and turmeric. Mix until well blended.
5. Add 3T of oil, cucumber, chile, mix in well.
6. If dough is NOT sticky, add a few T of water to make it sticky.
7. Halve dough and form into 2 balls.
8. Place 1 T of oil in center of col, heavy, medium skillet. (Cast iron preferred).
9. Place a dough ball in the center of the skillet and press out into a large circle about 5″ in diameter, to about 1/2″ thick.
10. Make 4 x 1″ holes/wells in the thalipeeth using a finger or handle of wooden spoon. Fill the wells oil – about 2T.
11. Cover skillet and place over med-low heat. After about 5 min, uncover and check. If browned, turn over and cook uncovered for 5-10 min more. Want brown on both sides.
12. Can cool down the skillet, or not. Just need to be careful. Put another 1T of oil in on bottom of skillet.
13. Do #8-11 again for second dough.