Sabudana Thalipeeth

  

 Ingredients

1 cup Sabudana /Sago/ tapioca peals - I used black pepper sized

3 to 4 Potato cooked, peeled

 ¼ cup Peanuts roasted, peeled, crushed coarsely

1tbsp rice flour / Rajgira flour/ singhada/ arrowroot for fasting

1 Green chilli finely chopped

¼ cup Coriander leaves finely chopped

1 tsp Cumin seeds

1 tsp Lemon juice

Salt as needed 

 

Preparations

Firstly, wash sabudana 2 times. After that, add water just to immerse all the sago.

Then, close and set aside for 4-5 hours.

Once soaked, there will not be any water, more importantly, if you press the sago to check, it will get mashed easily.

Then, take soaked sabudana, potato (mashed well), powdered peanuts, green chilli, coriander leaves, cumin seeds, lemon juice and salt in a mixing bowl.

I used my IKEA potato press, but you can use hands to mash, but make sure to mash smoothly.

Mix well furthermore to blend the ingredients evenly.

Then, divide into 6-7 equal sized balls.

Shape thalipeeth To begin with, heat the tawa and side by side take a ball of the thalipeeth dough over a well greased parchment paper.  After that, start spreading the dough by flattening it with your hand. Firstly make sure no cracks form as you flatten. Fix any that forms in the outer as you proceed.  Once you flatten thin enough (same thickness as your sabudana) make couple of holes in the middle.

Cook sabudana thalipeet

Then carefully invert it over the tawa. Put flame to medium or low and then pour oil to fill the holes. It will spread itself inside.

Furthermore cook slowly for long time for crispy result as well as to prevent breaking while you flip.

Once golden, flip and cook 2 more minutes. Add oil as needed for crispy golden results.

Notes

You can reduce potato's quantity just one or two is also enough. It is for binding purpose. I added more as I wanted to make sure it won't break, since it is my first time trying.

I keep my hands like a concave shape initially to avoid major crack as we try to flatten the ball. Then work on the sides as we proceed.

Instead of parchment paper or butter paper or baking sheet, you can use aluminium foil, zip lock cover or any food safe polythene cover. You can also use a eco-friendly banana leaf if you have. Grease well whichever you use.

Do not be impatient while cooking, if you you cook in high flame, it will tend to break and it will be too soft. In other words, long cooking time = crispy, firm thalipeeth.

 

 

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