Sabudana Thalipeeth (Crispy, Flavorful, Perfect for Fasting Days)

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Rinse and drain the sabudana, then soak in water for about 4 to 6 hours, or overnight, until soft and plump.
2. In a large bowl, combine the soaked sabudana, mashed boiled potatoes, ground roasted peanuts, coarsely ground cumin seeds, minced green chilies, chopped cilantro, 3 teaspoons kosher salt, 1 teaspoon sugar and 2 teaspoons lemon juice.
3. Mix well to form a dough, sprinkling in a little water if needed to bind it. Divide the dough into eight equal balls.
4. Preheat a pan on low-medium heat.
5. Place one ball on parchment paper. Oil your fingers and gently press the ball into a thin thalipeeth about 5 inches (13 cm) in diameter, as thin or thick as you like.
6. Poke a small hole in the centre so it cooks evenly. Lift the thalipeeth on the parchment and flip it onto the hot pan.
7. Add oil or ghee to the centre and around the edges. Cook 2 to 3 minutes until the bottom is golden brown. Continue on medium heat until golden and crisp on one side, then flip and cook the other side, adding more ghee or oil as needed. Flip as few times as possible.
8. Serve hot with yogurt, yogurt chutney or a tangy pickle.
9. To make the peanut yogurt chutney, whisk together 1 cup plain yogurt, ¼ cup roasted ground peanuts, 1 to 2 teaspoons Kashmiri red chili powder, 2 teaspoons sugar, 1 teaspoon kosher salt and ¼ cup water in a medium bowl.
10. Serve the hot thalipeeth with this sweet and spicy chutney.

Summarized from Ministry of Curry's video. Watch it for the details.

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