In a mixing bowl, combine semolina, grated cucumber, finely chopped green chillies, coriander leaves, curd, and salt.

Add 2-3 tablespoons of water gradually to form a stiff dough. Be cautious, as the cucumber will release water.

Cover the dough and let it rest for 15-20 minutes.

Divide the dough into 4-5 equal portions.

Grease a flat skillet with ghee.

Place one portion of the dough on the skillet and pat it into a thin circle (about 6 inches).

Make one hole in the center and four more around it.

Drizzle ghee into the holes.

Place the skillet on low heat, cover, and cook until the underside turns brown.

Flip the thalipeeth and cook for another minute, or until done.

Repeat with the remaining dough portions.

Serve hot with chutney or yogurt.