Grate cucumbers and sweet potatoes, ensuring to squeeze out excess moisture.

In a large bowl, combine the squeezed cucumber, sweet potato, and remaining ingredients, excluding millet flour, lemon juice, and cilantro. Stir well.

Gradually add millet flour to the mixture until a soft, non-sticky dough forms. Incorporate lemon juice and fresh cilantro last.

Divide the dough into small balls and press each into a round shape, about ½ to ¾ cm thick.

Heat a tawa and cook each thalipeeth with ghee until golden brown and crisp, flipping to ensure even cooking.

Serve hot with makhana fruit shrikhand and roasted tomato chutney.