SABUDANA THALIPEETH

This is very easy and simple traditional Maharashtrian fasting dish prepared with sabudana, potatoes and crushed peanuts. The dough looks like sabudana vada but this recipe uses less oil / ghee as it is fried on griddle. Sabudana is used especially during fasting so very popular during Navratri / Shravan and on Ekadashi days. Thalipeeth is a Marathi style multigrain flat bread and sabudana thalipeeth is a kind of flat bread which is made during fasting or for an evening snack.  Sabudana thalipeeth or sabudana roti is super awesome in taste and texture. Addition of potatoes helps to make the sago pearls get united with all other stuff. So you can imagine the dough and it’s softness. I used arrowroot flour here in my recipe, but addition of arrowroot flour is totally optional. I added it here in this recipe which helps as a binding agent in this recipe. Arrowroot flour is a starchy substance that’s extracted from the root of tropical plant known as Maranta arundinacea. Sometimes arrowrooth flour is also known as arrowroot powder or arrowroot starch and they are all the same thing. It is simply a white, powdery starch that is naturally gluten-free and grain-free. I love the crunchy and yummy taste of this flat bread which is very filling and delicious to eat.  Only take care while you pat the dough over a plastic sheet, handle it carefully. Just because they are very delicate. You can end your fasting with this sabudana thalipeeth and feel the divinity with taste. Presenting below step-by-step recipe with pictures of sabudana thalipeeth, do try it and let me know your suggestions if any below in comment box.

 INGREDIENTS:

1 Cup Sabudana, soaked for 4-5 hours

2-3 Boiled Potatoes

2 tablespoon Rajgirs / Arrowrooth Flour

1/3 Cup Roasted Peanut Powder

3-4 Green Chillies, chopped

½ teaspoon Ginger [optional]

 1 teaspoon Cumin Seeds

½ Lemon Juice

Rock Salt as needed

Chopped Coriander [optional]

1-2 tablespoon Ghee, for roasting thalipeeth

METHOD:

STEP 1 – Wash sabudana under running water until all powdery substance goes off and then add ½ cup water in it and leave it for 4-5 hours / overnight. [see notes]

STEP 2 – After 5 hours, sabudana should be swollen and ready. Fluff it with a fork and make sure that the sabudana is soft like cooked rice.

STEP 3 - Mix all ingredients boiled and grated potato, green chillies, chopped coriander, ginger [if adding], peanut powder, arrowrooth flour, soaked sabudana, lemon juice and salt in a mixing bowl or big plate. Mix everything together well to form a dough. 

Squeeze 1/2 lemon juice.

You can add 1 tablespoon water if needed or the mixture is too dry.

STEP 4 – Divide the dough in equal sized balls. Take some water in a bowl for preparing the thalipeeth.

STEP 5 – Take a transparent plastic sheet and keep it on the rolling board.

Wet your hands and the surface of plastic sheet.

STEP 6 – Take a ball of dough, press it

and spread it into a thin circular disc using your fingers

or you can put another plastic sheet over the dough ball and roll it with rolling pin in to a thin disc. [see notes]

STEP 7 – Heat tawa on low-medium flame. I prefer using a iron griddle instead of non-stick.

STEP 8 –Make 3-4 holes on the thalipeeth with your index finger which helps to roast the thalipeeth evenly.  [I forgot to make holes] Gently transfer the thalipeeth on the tawa.

STEP 9 – Cook it from both sides until golden in colour.

STEP 10 – Then drizzle ghee around it and on the holes. Cook from one side until it starts browning.

STEP 11 – Flip it over to the other side and again drizzle ghee and cook both sides well until golden brown.

Repeat the same with the rest of the dough and make thalipeeth likewise.

STEP 12 – Remove from griddle and ready to serve.

Enjoy this very delicious hot thalipeeth with potato subzi or shengdana amti or any chutney of your choice. Or you can simply enjoy it with yogurt.

NOTES: *It does not matter if the sabudana is a little mushy for this recipe.

                *You can do it directly on the hot tawa/ griddle.