Sabudana/ sago – ½ cup
Boiled potatoes – 2 medium
Peanuts – ¼ cup
Green chillies – 2
Cumin seeds – 1 teaspoon
Oil
Salt
Water
Recipe:
- Wash and Soak sabudana in water. Add enough water so that sabudana is immersed fully.
- Do not add more water.
- Soak at-least for 4-5 hours or overnight.
- Mash between your fingers to check whether the sabudana is soaked well.
- In a large bowl add soaked sabudana, boiled and mashed potatoes, cumin seeds, roasted and crushed peanuts, chopped green chillies and salt.
- Mash well with your hands.
- Take a lemon sized ball.
- On parchment paper spread dough evenly.
- Grease pan with oil.
- Transfer thalipeeth onto the pan.
- Cook until both sides are golden brown.
- Cook on low medium flame.
- Serve hot with curd.
