Sabudana Thalipeeth

Ingredients (2-3 servings)

1 cup sabudana (sago)

2 large potatoes, boiled, peeled and mashed

½ tsp cumin powder

½ cup peanuts, roasted and coarsely ground

½ inch ginger, grated

2 green chillies finally chopped

¼ cup chopped coriander leaves

1 tsp lemon juice

Rock salt as required (falahari namak)

Oil for frying

Method (How to make (sago) sabudana thalipeeth)

Wash sabudana (sago) in running water till powdery substance is washed away. Drain water completely and leave covered for 5 to 6 hours or preferably overnight.

Add the mashed potatoes, coarsely ground peanuts and all the ingredients to the soaked sabudana and mix well and make soft dough.

Small lemon size ball with the dough.

Take one dough ball and place it in middle of plastic sheet, cover it with another plastic sheet and roll it using a rolling pin.

Now heat a non stick frying pan or tawa.

Spread some oil on the pan.

Now carefully place the flattened round on the frying pan.

Let it cook on medium flame until the edges becomes light brown, flip and apply ghee or oil. Let the other side cook until golden brown too and apply ghee and oil.

Repeat the same for rest. if you have a large pan, you can cook 2-3 thalipeeths at the same time.

Serve sabudana thalipeeth with chutney or raita.