Place boiled potatoes in a bowl. Deskin and mash them well

Discard water and strain the sago pearls

Add salt and green chillies

Further, add sago pearls, amaranth flour, pepper powder and coriander leaves

Mix well and knead gently

Heat/melt 1 tablespoon ghee in a flat non stick pan

Grease a plastic sheet/parchment paper and your palms

Scoop pour palmful of the dough prepared and start flatting in the greased plastic surface using your palm to about 3-4 cms in diameter

Spread the ghee all over the pan and place the flattened thaalipeeth one by one

After 2-3 minutes of pan fryingon medium heat, make a depression in the center of the thaalipeeths

Add a teaspoon of ghee in the depression and continue to pan fry on Low heat

Flip and cook till both sides of the thaalipeeths are crisp and brown

Serve hot with raitas/coriander-mint chutney