Sabudana thalipeeth recipe

Ingredients

• 1 cup Sabudana (Sago/ tapioca peals - I used black pepper sized)
• 3 to 4 Potato (cooked, peeled)
• 1/4 cup Peanuts (roasted, peeled, crushed coarsely)
• 1 tbsp Rice flour (Rajgira flour/ singhada/ arrowroot for fasting)
• 1 Green chilli (finely chopped)
• 1/4 cup Coriander leaves (finely chopped)
• 1 tsp Cumin seeds
• 1 tsp Lemon juice
• Salt (as needed)

Instructions

1. 1

   Firstly, wash sabudana 2 times. After that, add water just to immerse all the sago.

2. 2

   Then, close and set aside for 4-5 hours.

3. 3

   Once soaked, there will not be any water, more importantly, if you press the sago to check, it will get mashed easily.

4. 4

   Then, take soaked sabudana, potato (mashed well), powdered peanuts, green chilli, coriander leaves, cumin seeds, lemon juice and salt in a mixing bowl.

5. 5

   I used my IKEA potato press, but you can use hands to mash, but make sure to mash smoothly.

6. 6

   Mix well furthermore to blend the ingredients evenly.

7. 7

   Then, divide into 6-7 equal sized balls.

8. 8

   --- Shape thalipeeth ---

9. 9

   To begin with, heat the tawa and side by side take a ball of the thalipeeth dough over a well greased parchment paper. See note 2

10. 10

    After that, start spreading the dough by flattening it with your hand. Firstly make sure no cracks form as you flatten. Fix any that forms in the outer as you proceed. See Note 1

11. 11

    Once you flatten thin enough (same thickness as your sabudana) make couple of holes in the middle.

12. 12

    --- Cook sabudana thalipeeth ---

13. 13

    Then carefully inver it over the tawa. Put flame to medium or low and then pour oil to fill the holes. It will spread itself inside.

14. 14

    Furthermore cook slowly for long time for crispy result as well as to prevent breaking while you flip.

15. 15

    Once golden, flip and cook 2 more minutes. Add oil as needed for crispy golden results.