Ingredients
- Sabudana (sago): 1 cup
- Boiled and mashed potatoes: 2 medium
- Roasted peanuts (crushed): ¼ cup
- Green chilies (finely chopped): 1-2
- Fresh coriander (chopped): 2 tbsp
- Cumin seeds: 1 tsp
- Ginger (grated): 1 tsp
- Salt: to taste
- Lemon juice: 1 tsp
- Ghee or oil (for cooking): 2 tsp
Rinse the sabudana thoroughly and soak them in water for 4-6 hours or overnight. Drain any excess water and let them sit in a strainer for about 15-20 minutes to remove the remaining moisture.
In a large mixing bowl, combine the soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, coriander, cumin seeds, grated ginger, salt, and lemon juice.
Mix all the ingredients well, and then knead them into a dough-like consistency. If the dough feels too sticky, you can add a little rice flour or besan (gram flour) to help bind the dough.
Divide the dough into small portions. Roll each portion into a ball, then flatten it into a round disc (about 4-5 inches in diameter) using your palms or a rolling pin. If needed, you can use parchment paper or a plastic sheet to roll out the dough.
Heat a tawa (griddle) on medium heat and add a little ghee or oil. Place the rolled thalipeeth onto the tawa. Cook on both sides, pressing gently with a spatula to ensure even cooking. Flip the thalipeeth when one side is golden brown and crisp, and cook the other side until it is similarly golden.
Once cooked, remove the thalipeeth from the tawa and serve hot with yogurt or chutney of your choice.
Serving Size: Makes 4-5 thalipeeths.
Notes
- You can add some finely chopped onions or grated carrots to the dough for extra flavor and texture.
- If you prefer a vegan version, you can skip ghee and use oil for cooking.
- The dough should not be too wet or too dry; it should have a manageable consistency for rolling and cooking.
