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Sabudana Thalipeeth
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5 from 2 votes

Sabudana Thalipeeth

Sabudana thalipeeth - Shallow fried flatbread made with sago seeds / tapioca pearls,potato and spices,Tapioca flatbread
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, fasting recipe, snacks/starters
Cuisine: Maharashtrian Cuisine
Keyword: sabudana, thalipeth
Servings: 2 person
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Sago/ Sabudana soaked
  • 1/2 cup Potato boiled and mashed
  • 1 tbsp Rajgiri aata
  • 2 tbsp Peanuts/ Moongphali
  • 2 Green Chilies/ Hari Mirch Chopped
  • 1/2 tsp Ginger/ Adrak Grated
  • 2 tbsp Yogurt/Dahi
  • 3 tbsp Fresh Coriander
  • 1 tsp Cumin Seeds
  • 1/2 tsp Pepper powder
  • 1/2 tsp Salt
  • 2 tbsp Ghee or oil

Instructions

  • Soak 1/2 cup sabudana (sago) in approx.3/4 cup water for 8 hours or overnight.
    Mash potatoes and chop green chili and fresh coriander
  • Dry roast peanuts in a pan or microwave for 4 minutes,rub and remove the skin
    Take peanuts in a mixer jar and crush to make a coarse powder.
  • Take a bowl add sabudana, mashed potatoes,chopped green chilies,fresh coriander,peanut powder,salt ,pepper or chili powder and 2 tsp oil .mix well
  • Add approx 2-3 tbs of buttermilk and mash and mix the mixture well and make a dough.
  • Heat a non stick pan take a medium size ball from this dough and place on the griddle.
    With damp fingers press it and spread it on the tawa.OR make a ball and keep between 2 greased thick plastic sheets and roll to make a medium thick paratha.
  • Place on a nonstick tawa and make three holes on it and pour few drops of oil or ghee in the holes.
  • Cover and cook on low flame for 3-5 minutes.
  • Turn the side ,drizzle some oil and cover and cook again for 2-3 minutes.
  • Serving suggestions-serve with sweet tamarind chutney, mint chutney or curd