Thalipeeth is a Sago and potato pancakes, a traditional Maharashtrian fasting dish. However, this simple and tasty roti recipe is heavily adopted by all over india. Sabudana thalipeeth is prepared especially during vrat and navratri festival.
Sabudana / sago – 3/4 cup
water for soaking
Potatoes – 2 boiled and pealed
Peanuts – 1/2 cup roasted, deskinned and coarsely crushed
Green chilli – 2finely chopped
Coriander leaves – 2 Tbsp finely chopped
Cumin seeds – 3/4 tsp
Rock salt to taste
Black Pepper to taste
Oil for shallow fry
- Wash & soak sabudana overnight or atleast 8 hours.
- In a large bowl take soaked, add mashed potato, peanuts, green chilli, coriander leaves, salt and black pepper. Mix well.
- Add cumin seeds and mix well. Make sure to form a non- sticky dough.
- Now take a small ball of dough and start patting over oiled butter paper / plastic sheet or aluminium foil.
- Pat as thinly as possible with your hand, keep sealing the edges as you press if it breaks. (Dip your hand in water so that you can spread easily and avoid from having cracks.)
- Make a hole in centre.
- Grease the tawa with oil and carefully take thalipeeth in your hand with the help of foil paper and put it in the pan.
- Drizzle some oil over the thalipeeth and cook on medium flame. Flip over and cook both sides.
- Serve hot thalipeeth with curd.