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.
INGREDIENTS
| INGREDIENT | QUANTITY |
|---|---|
|
TWO ROOTS DAILY SABUDANA
|
1 Cup |
|
Potatoes (Boiled & Mashed)
|
½ cup |
|
Potato, boiled & mashed
|
2 |
|
Chilli, finely chopped
|
2 |
|
Tsp cumin / jeera
|
1 |
|
Tsp pepper, crushed | tbsp ginger, grated
|
1 |
|
Singhara atta / chestnut flour
|
½ cup |
|
Tbsp coriander, finely chopped
|
2 |
|
Tsp lemon juice
|
1 |
|
Salt & Oil
|
As required |
Instructions
1. Soak Sabudana & Prepare Peanut Powder
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.
Dry roast ½ cup peanuts on low flame until crisp. Cool, remove the skin, and crush coarsely. Set aside.
2. Prepare Dough
In a large bowl, combine soaked sabudana, 2 boiled & mashed potatoes, 2 finely chopped chillies, 1 tsp cumin, 1 tsp crushed pepper, 1 tbsp grated ginger, 2 tbsp coriander, 1 tsp lemon juice, 1 tsp salt, and the crushed peanuts. Mix well.
3. Add Binding Flour
Add ½ cup singhara atta (chestnut flour) and knead into a soft dough. If unavailable, use wheat or rice flour for binding.
4. Shape and Roast Thalipeeth
Take a small portion of dough, flatten gently on a greased surface into medium-thick discs, and make a few small holes over medium flame. Cook on both sides with little oil until golden brown and crisp. Serve hot with butter and spicy green chutney.
