sabudana thalipeeth


⅔ cup sabudana
2 medium or large potatoes, boiled, peeled and mashed
½ tsp cumin powder
4 tbsp peanuts, roasted and coarsely ground
½ inch ginger, finely chopped or grated
¼ cup chopped coriander leaves
1 tsp lemon juice
1 tsp sugar
salt as required


pick and rinse the sabudana well till the 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 potatoed and all the ingredients to the soaked sabudana.mix well.heat a non stick frying pan.spread 1 or 2 tsp of oil on the pan.apply some oil on your palms.take some portion from the mixture and flatten it with your can also flatten on a ziplock bag.i find it easier to flatten with my the flattened round 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.
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