Sabudana Thalipeeth/Sago Thalipeeth.

Sabudana thalipeeth – a popular Maharashtrian snack made during navaratri vrat season.Sabudana thalipeeth or sago thalipeeth is made from sago or tapioca pearls, mashed potatoes, chestnut flour, and crushed peanuts as main ingredients.’sabudana’ is sago and ‘thalipeeth’ is a type of savory roti.

  

When flattened and cooked on a skillet will get a crunchy taste and filling sabudana thalipeeth. Sure to keep you energized on the fasting day this thalipeeth is decadent despite being satvik in every way. 

Sabudana is a very handy ingredient that used especially during fasting days to make a variety of dishes. In Northern India, Navratri the nine-day festival where many keep fasts. So sabudana thalipeeth sabudana khichadi sabudana vada is some of the delicacies which can be enjoyed during fasting.

So let's jump to the recipe:

 

INGREDIENTS:-

1 cup tapioca or soaked sabudana 

¼ cup peanut and coarsely grounded

2 potato, boiled & mashed

2 chili, finely chopped

1 tsp cumin 

1 tsp pepper, crushed 

1-inch ginger, grated

2 tbsp coriander, finely chopped

1 tsp lemon juice

1 tsp salt1 tsp salt

¼ cup singhare ka atta/chestnut flour

oil, for roasting oil, for roasting

Method:

 In a large bowl take 1 cup tapioca/sabudana and rinse well with running water. Drain off and transfer to a large bowl. Add 1 cup water and soak the sabudana completely in water. Soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.

In a pan dry roast ¼ cup peanut on low to medium flame. Cool completely, and peel the skin of peanuts. Now crush the peanuts coarsely. keep aside.

in a large bowl take soaked sabudana,  potato, chili, cumin, pepper. Also add ginger, coriander, lemon juice, and salt.

squeeze and mix well making sure all the spices are well combined.

Now add 1/4 cup singhare ka atta /chestnut flour /Farali aata and knead the dough. 

How to prepare thalipeeth:

Grease the parchment paper with oil to prevent sticking.

Take a large ball-sized thalipeeth dough and flatten.Press and flatten making sure it is slightly thick. if it is thin, then there are chances for thalipeeth to break while frying.

Now flip over to hot tawa and press gently.After a minute, peel the parchment paper gently.Flip over once the base is cooked.

Now add oil and roast both sides until it turns slightly golden.

Enjoy the hot Thalipeeth with peanut chutney.

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