I enjoy trying out different cuisines – provided I have the time! Some recipes have become part of our daily menu as well, like Aloo Paratha and dhokla. Another recent find is Sabudana thalipeeth, a delicious and popular Maharashtrian snack.
Sabudana Thalipeeth can be made in different ways, and today we’re trying a savory version with sago and potatoes. . Although these ingredients are commonly served as food during fasting, they are perfect for everyone in the family, all year round. So let’s go ahead and check out the steps to make this delicious, filling and healthy recipe!
Sabudana Thalipeeth
Ingredients:
- 1/2 cup soaked sago / sabudana
- 2 boiled potatoes
- 2 tablespoons roasted peanuts
- 2 tablespoons finely chopped coriander leaves
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon black pepper powder
- 1 green chili, finely chopped (skip if making for kids)
- Juice of 1 lemon
- Rock salt to taste
- 1-2 teaspoon ghee
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Method:
1. Crush the roasted peanuts in a grinder jar.
2. In a mixing bowl, mash the boiled potatoes, soaked sago, add peanut powder, cumin seeds, green chili, salt, coriander leaves, black pepper powder and lemon juice to it.
3. Mix everything very well and make a dough of the mix.
4. Divide the dough into 2 equal portions.
5. Flatten the dough on your greased palms as much as possible.
6. Transfer it to a greased skillet. Cook thalipeeth from both sides until golden brown.
7. Serve warm with a dip of your choice.
This Sabudana Thalipeeth recipe is perfect for toddlers since it’s easily digestible and has a good amount of dietary fiber. The roasted peanuts lend a nice nutty flavor and crunch to the soft thalipeeth. The best part is that this dish is gluten free and can be consumed by people with celiac disease or gluten sensitivity. Looks like we have a winner here!
- ½ cup soaked sago / sabudana
- 2 boiled potatoes
- 2 tablespoons roasted peanuts
- 2 tablespoons finely chopped coriander leaves
- ¼ teaspoon cumin seeds
- ½ teaspoon black pepper powder
- 1 green chili, finely chopped (skip if making for kids)
- Juice of 1 lemon
- Rock salt to taste
- 1-2 teaspoon ghee
- Crush the roasted peanuts in a grinder jar.
- In a mixing bowl, mash the boiled potatoes, soaked sago, add peanut powder, cumin seeds, green chili, salt, coriander leaves, black pepper powder and lemon juice to it.
- Mix everything very well and make a dough of the mix.
- Divide the dough into 2 equal portions.
- Flatten the dough on your greased palms as much as possible.
- Transfer it to a greased skillet. Cook the thalipeeth from both sides until golden brown.
- Serve warm with a dip of your choice.
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