PROTEIN-RICH MILLET CUCUMBER BOATS

These vibrant cucumber boats are loaded with a nourishing mix of cooked browntop millet, chickpeas, paneer, hung curd, and fresh veggies like capsicum, tomato, and coriander—seasoned to perfection. Each bite offers the refreshing crunch of cucumber paired with a creamy, protein-rich filling that’s both satisfying and energizing.

Packed with plant-based protein, fiber, and essential nutrients, this dish makes for a perfect guilt-free snack, light lunch, or party appetizer. Wholesome, cooling, and colorful—these boats are as nutritious as they are delicious!

Browntop millet is a highly nutritious, gluten-free ancient grain, rich in fiber, iron, and essential minerals. It is easy to cook and versatile for both traditional and modern recipes. This millet offers various health benefits:

Low glycemic index – diabetic-friendly

Gluten-free – suitable for celiac diets

Rich in iron, calcium, magnesium, and dietary fiber – supports weight management and gut health

Preparation Time: 15 minutes
Assembly Time: 5 minutes
Serves: 2

Ingredients
For the stuffing:

1/2 cup cooked browntop millet

1/4 cup mashed boiled chickpeas

1/4 cup grated paneer

1/4 cup hung curd

1 tbsp chopped capsicum

1 tbsp chopped tomato

1 tbsp finely chopped coriander

1 tsp seasoning of your choice (I used lemon-mint-chilli seasoning)

Salt to taste

Other ingredients:

2 cucumbers (preferably kheera)

1 tbsp green chutney

1 tsp red chilli flakes

1 tsp white sesame seeds

Method
In a mixing bowl, combine the cooked millet, mashed chickpeas, paneer, and hung curd.

Add all the chopped veggies.

Season with salt and your preferred seasoning. Mix well. Your wholesome stuffing is ready.

Peel the cucumbers and cut them vertically. Scoop out the seeds and spread a layer of green chutney inside.

Fill each cucumber half with the millet mixture.

Sprinkle with red chilli flakes and sesame seeds.

Serve chilled and enjoy!

➡️ Tips for Cooking Browntop Millet
Soak before cooking – reduces anti-nutrients like phytic acid and improves nutrient absorption.

Do not overcook – it can become mushy. Fluff with a fork after cooking.

Dry roast before cooking – enhances flavor with a nutty aroma.

Storage – Store cooked millet in the fridge for 2–3 days or freeze for longer shelf life.