Sabudana Thalipeeth

A fusion of sago pearls, potatoes, and spices, pan-fried to golden perfection. Crispy on the outside, tender on the inside, it's a gluten-free treat that tantalizes the taste buds and satisfies the soul." This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 10 Jun 2021in Recipes Veg

New Update

Main Ingredients	Sago (sabudana), Peanuts
Cuisine	Indian,Maharashtrian
Course	Snacks and Starters
Prep Time	7-8 hour
Cook time	21-25 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients

1 cup sago (sabudana), soaked for 7-8 hours
1 cup peanuts, roasted and peeled
2 green chillies
1½ tablespoons chopped fresh coriander leaves
1 tablespoon green chutney
Salt to taste
1 teaspoon sugar
1 tablespoon lemon juice
1 teaspoon cumin seeds (jeera)
Ghee for basting

Method

Coarsely grind together peanuts, broken green chillies and 1 tablespoon coriander leaves.
Put sago in a bowl. Add ground peanut mixture, 1 tablespoon green chutney, remaining coriander leaves, salt, sugar, lemon juice and cumin seeds and mix well. Add some water and mix with hands till well combined into a dough.
Heat a non-stick tawa.
To prepare one thalipeeth, dampen your palms with some water, take a small portion of dough, spread on the hot tawa to make small disc and make a cavity in the center of the disc.
Drizzle some ghee on the sides and top of the disc and roast from both sides till golden brown and crisp, basting with some ghee.
Serve hot.

#Ghee #Peanuts #Fresh coriander leaves #Salt #Sago (sabudana) #Lemon juice #Sugar