Sabudana

Thalipeeth Recipe

Looking for something crispy and comforting?

Try Sabudana Thalipeeth

It is your go-to savory flatbread—hearty, golden, and perfect for satisfying your fasting cravings.  

30 minutes

Easy

2 servings

INGREDIENTS

  • Sabudana
    • 1 cup
  • Peanut
    • ¼ cup
  • Potato, boiled & mashed
    • 2
  • Chilli, finely chopped
    • 2
  • Tsp cumin / jeera
    • 1
  • Tsp pepper, crushed  
    • 1
  • Inch ginger, grated
    • 1
  • Tbsp coriander, finely chopped
    • 2
  • Tsp lemon juice
    • 1
  • Tsp salt
    • 1
  • Singhare ka atta / chestnut flour
    • ¼ cup
  • For roasting
    • Oil

    Instruction

    1. Soak Sabudana

    • Rinse the TWOROOTS sabudana thoroughly and soak it in just enough water for 30 minutes.
    • Drain well to remove excess moisture and let it rest for 2 hours.

    2. Prepare Peanut Powder

    • Dry roast ¼ cup peanuts on low flame until crisp. Cool, remove the skin, and crush coarsely. Set aside.

    3. Prepare Dough

    • In a large bowl, combine soaked sabudana, 2 boiled & mashed potatoes, 2 finely chopped chilies, 1 tsp cumin, 1 tsp crushed pepper, 1 inch grated ginger, 2 tbsp coriander, 1 tsp lemon juice, 1 tsp salt, and the crushed peanuts. Mix well.

    4. Add Binding Flour

    • Add ¼ cup singhare ka atta (chestnut flour) and knead into a soft dough. If unavailable, use wheat or rice flour for binding.

    5. Shape and Roast Thalipeeth

    • Take a small portion of dough, flatten gently on a greased surface into medium-thick discs, and roast on a greased tawa over medium flame. Cook on both sides with little oil until golden brown and crisp. Serve hot with butter and spicy green chutney.
    PRO TIP

    Swap potatoes with sweet potato and add a little millet or flaxseed flour for a more wholesome, fibre-rich thalipeeth.

    Sabudana

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