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Sabudana Thalipeeth




 Sabudana Thalipeeth

If you're searching for a flavorful and wholesome fasting recipe, Sabudana Thalipeeth is an excellent choice! This savoury flatbread, made with soaked sago (sabudana), mashed potatoes, and crushed peanuts, is not only a popular dish during fasts like Navratri a great gluten-free option for a light meal or snack. It's crispy on the outside and soft on the inside, making it a comforting treat that is enjoyed by everyone.

In this post, we’ll share a step-by-step guide on how to make this Maharashtrian-style Sabudana Thalipeeth, perfect for fasting or anytime you want a tasty and healthy snack.

Ingredients


  • 1 cup Sabudana Sago Pearls – soaked for 4-6 hours
  • 2 medium Boiled Potatoes mashed
  • ½ cup Peanuts Roasted &coarsely ground
  • 2-3 Green Chilies finely chopped
  • 1 tsp Cumin Seeds Jeera
  • 1 tsp Ginger grated
  • Salt to taste
  • 2 tbsp Fresh Coriander Leaves chopped
  • 1 tbsp lemon Juice
  • Oil or Ghee for cooking

Instructions

  • Soak Sabudana: Rinse the sabudana under water until the water runs clear, then soak in water for 4-6 hours or overnight.
  • Prepare the Dough: In a mixing bowl, combine soaked sabudana, mashed potatoes, ground peanuts, green chilli, cumin seeds, ginger and coriander leaves. Add salt and mix well until everything is evenly combined.
  • Shape the Thalipeeth: Divide the mixture into small portions and shape each into a ball. Flatten them into thin, round discs. Make a small hole in the centre for even cooking.
  • Cook: Heat oil or ghee in a non-stick pan. Place the flattened thalipeeth on the hot pan and cook on medium heat for 4-5 minutes per side, until golden and crispy.
  • Serve Hot: Sabudana Thalipeeth is best served with yoghurt or green chutney.

Tips for Making the Perfect Sabudana Thalipeeth:

  • Ensure the sabudana is properly soaked to avoid a sticky texture.
  • Add more mashed potatoes if the mixture feels too loose.
  • For extra crispiness, cook on medium heat and use a generous amount of oil or ghee.
  • Serve the thalipeeth fresh, as they lose crispiness when stored too long.

Recipe Video



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