- ⅔cup sabudana (tapioca pearls)
- 2medium or large potatoes, boiled, peeled and mashed
- ½teaspoon cumin powder (jeera powder)
- 4tablespoon peanuts, roasted and coarsely ground (moongphali)
- ½inch ginger, finely chopped or grated (adrak)
- ¼cup coriander leaves, chopped (dhania patta)
- 1teaspoon lemon juice
- 1teaspoon sugar or add as required
- rock salt(sendha namak) as required
- peanut oilor ghee as required for frying
- pick and rinse the sabudana well till you get transparent water when rinsing.
- soak them overnight in enough water.
- the next day, drain them really well.
- make sure there is no moisture in them.
- add the mashed potatoes and all the ingredients to the soaked sabudana. mix well.
- heat a non stick frying pan.
- spread 1 or 2 teaspoon of peanut oil or ghee on the pan.
- apply some oil on your palms.
- take some portion from the mixture and flatten it with your palms.
- you can also flatten on a ziplock bag. i find it easier to flatten with my palms.
- place the flattened round (thalipeeth) on the frying pan.
- fry till both sides are golden brown and crisp. repeat.
- if you have a large pan, you can cook 2-3 thalipeeths at the same time.
serve sabudana thalipeeth with a phalahari chutney or raita.
By: Jaypee Hotels and Resorts