Sabudana Thalipeeth

Name: Sabudana Thalipeeth
Total time: 600 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 1 cup Sabudana Sago / (Well soaked, drained and dried); 1 cup potato Boiled and Mashed .; 1/2 cup Kuttu / singhade ka aata (Buckwheat/waterchestnut flour); 2 - 3 green chillies chopped .; 1 tsp Pepper .; to taste (Rock Salt) Sendha namak; /. GheeOil; . A plastic sheet to roll the thalipeeth; . A pan / griddle

pinksocks @cook_7828550

The husband and I are fasting for Navratri. I shall be keeping the fast till tomorrow aka saptami while he shall be keeping it will Navmi.
It has been a great opportunity to learn new stuff for the Vrat/fast. I could make sabudana perfectly, made kuttu pooris, aalu kuttu kadhi and dahi wale aalu etc. I saw this recipe on Nishamadhulika.com and wanted to give it a try.

pinksocks @cook_7828550

Saved

Ingredients

10 mins

2-serving

1 cupSabudana Sago / (Well soaked, drained and dried)
1 cuppotato Boiled and Mashed .
1/2 cupKuttu / singhade ka aata (Buckwheat/waterchestnut flour)
2 - 3green chillies chopped .
1 tspPepper .
to taste(Rock Salt) Sendha namak
/. GheeOil
. A plastic sheet to roll the thalipeeth
. A pan / griddle

Saved

Steps

10 mins

1

In a mixing bowl, tip in the potatoes, sabudana, green chillies, flour, salt and pepper and make a soft dough out of it.
2

You shall net need any water to bind this one.
3

Lay the plastic sheet flat on the surface and grease it with ghee/oil.
4

Heat the pan/griddle and put a little oil/ghee on it.
5

Carefully transfer the thalipeeth to the pan.
6

Using a wooden spoon with a round handle, make a hole in the center of the thalipeeth.
7

Put a little oil/ghee in the center and around the surface of the thalipeeth.
8

Cook until one side is nice and brown.
9

Flip it and cook for a few min.
10

Serve it hot with lots of love.
11

It can be eaten with curd/kadhi/aalu ki subzi etc.