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Sabudana Thalipeeth Recipe

Sabudana Thalipeeth
How to make Sabudana Thalipeeth

Thalipeeth is a popular delicacy in Maharashtra. Sabudana Thalipeeth is a twist on the original and is equally delicious. It is made using most of the ingredients used to cook sabudana vada. This dish is especially eaten during vrat (fasting) and can be modified accordingly.

  • Total Cook Time 25 mins
  • Prep Time 15 mins
  • Cook Time 10 mins
  • Recipe Servings2
  • Easy

Ingredients of Sabudana Thalipeeth

  • 1 cup Sabudana
  • 1 cup Boiled potatoes
  • 1/4 cup Peanuts
  • 3 Green chillies (finely chopped)
  • 2 tbsp Coriander leaves (finely chopped)
  • 1/2 tbsp Cumin seeds/ jeera
  • 1 tbsp Sugar
  • to taste Salt
  • 40 ml Oil

How to Make Sabudana Thalipeeth

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Soak one cup of sabudana in around 1 cup of water overnight, or for a few hours until softened. It should also not be sticky.
Lightly roast peanuts in a pan. Remove from the heat, let them cool, peel and then crush them to form a coarse crumble.
In a separate bowl, add the soaked sabudana, mashed potatoes (cooled), chillies, cumin, sugar, coriander, peanuts and salt to taste. (Those who are observing a vrat (fast) can avoid coriander and use rock salt in place of regular salt).
Mix thoroughly to form a thick dough. You can also add a bit of flour to help bind the dough, such as kuttu ka atta (buckwheat flour), Singhara ka atta (water chestnut flour) or any other. Mix it in well and knead.
Spread parchment paper on a flat surface or grease a flat, dry thali with oil. Make palm-sized balls out of the dough and place them on the surface. Press them carefully to make thick, round shapes.
Transfer it carefully onto the heated Tawa and add oil around it. Cook on both sides until golden brown. Carefully transfer into a plate. Serve with dahi.
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