Name: Sabudana Thalipeeth
Prep time: 20 min
Cook time: 15 min
Total time: 275 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Tapioca Pearls, sabudana, soaked and completely drained; 2 Potato, medium, boiled and mashed; ½ cup Peanuts, roasted and coarsely crushed; 2 Green Chili Pepper, finely chopped; 1 tsp Cumin Seeds; 2 tbsp Coriander Leaves, finely chopped (if allowed); 1 tsp Rock Salt, sendha namak, to taste; 2 tbsp Ghee, for pan-frying

4 hr 35 mintotal

35 min hands-on4 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Ingredients

1 cupTapioca Pearlssabudana, soaked and completely drained
2Potatomedium, boiled and mashed
½ cupPeanutsroasted and coarsely crushed
2Green Chili Pepperfinely chopped
1 tspCumin Seeds
2 tbspCoriander Leavesfinely chopped (if allowed)
1 tspRock Saltsendha namak, to taste
2 tbspGheefor pan-frying

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking and cooling time.

Method

Verify that the soaked sabudana is perfectly hydrated, swollen, and stripped of any residual surface moisture.
In a substantial mixing bowl, combine the conditioned sabudana, cold mashed potatoes, crushed groundnuts, finely minced chillies, cumin seeds, fresh coriander, and rock salt.
Knead the ingredients thoroughly so the starches bind, giving you a smooth, pliable dough.
Prepare a sheet of parchment paper or a food-safe plastic sheet by applying a microscopic, even layer of oil.
Portion the dough into a substantial, orange-sized sphere and position it squarely in the center of the lubricated surface.
Wet your fingertips slightly. Pat the dough outwards with repeated taps into an even disc about a quarter of an inch thick. Make a hole right through the middle so the heat reaches it evenly while it fries.
Elevate a flat, heavy non-stick tawa over a medium flame and paint the surface lightly with ghee.
Lift the backing sheet and turn the flattened thalipeeth carefully onto the hot tawa. Peel the sheet away slowly so the pancake does not tear.
Drizzle a little ghee into the hole in the middle and around the outer edge. Cover the pan with a lid and cook over a low to medium flame for 3-4 minutes, until the base has a golden, crisp crust.
3–4 min
Take the lid off, flip it over quickly and confidently with a wide spatula, and toast the other side uncovered until brown spots appear.
Plate immediately, serving the Thalipeeth while it actively radiates intense heat.

How to tell it's done

A beautifully rustic, flat pancake with a highly crispy, golden-brown crust and a soft, chewy, peanut-studded interior.

Getting it right

Tip

Thalipeeth absorbs much less oil than deep-fried Vadas while offering the exact same incredible taste, making it a healthier alternative for fasting days.

What to serve it with

Serve straight off the tawa with a bowl of chilled sweetened curd (sweet dahi) or cucumber raita.

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