Wash and drain sabudana, sprinkle a little water and keep it covered for forty-five minutes.
Loosen the sabudana grains and transfer into a bowl. Add potatoes, green chillies, coriander leaves, cumin seeds, salt and crushed peanuts and knead well.
Heat a tawa. With wet hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible.
Make a few holes and put some ghee in the holes and also around the thalipeeth.
Flip over when the underside is light golden and cook till the other side is cooked equally golden.
Serve hot with any chutney of your choice.