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Sabudana Thalipeeth

sabudana thali


  • 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

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