Sabudana Thalipeeth
Sabudana Thalipeeth, a popular Maharashtrian dish made from soaked sago (sabudana), mashed potatoes, peanuts, and spices, is commonly enjoyed during fasting (vrat) periods. This gluten-free recipe is easy to prepare and delivers a delicious combination of crispy and chewy textures. The dish is shaped into flat discs (thalipeeth) and cooked until golden brown, typically served with yogurt or chutney.
Servings 6
Calories
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.
Notes
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 for too long.