Producer: Priyanka Das Editor: Aparna Singh
Sabudana - One cup Potato - 1 to 2 boiled Peanuts - ¼ cup Cumin seeds - half teaspoon Coriander leaves - 1 tablespoon finely chopped Green chillies - 2 finely chopped Sugar - 1 tablespoon Oil - as needed Salt - as per taste
Make sure you soak sabudana in water overnight or you can also soak sabudana in water for two to three hours before making the dish. Keep in mind that sabudana shouldn’t be too sticky.
Lightly roast peanuts in a pan and keep them aside for cooling down. Then grind them in a mixer.
Drain the water from sabudana thoroughly. Then mash some boiled potatoes and add them to sabudana.
Add the chillies, peanuts, cumin, sugar, chopped coriander and salt as per taste and mix them well. If you are making the thalipeeth for fasting, then add rock salt or black salt instead of the salt you regularly use.
To knead the dough tight, you can also add a little wheat flour to it. And during the fasts and festivals, you can add chestnut flour or buckwheat.
Take a butter paper or parchment sheet, add some oil to it and put a big ball of dough in the mixture and try to give it a thick and round shape by pressing it with your hands. Meanwhile, prepare your pan by adding oil and letting it get hot.
Put the sabudana thalipeeth in the pan and cook it well until both sides turn golden brown.
Enjoy the mouth-watering delicacy with curd, chutney, or sauce as per your preferences.