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