Wash the sago and keep it soaked overnight. Water level is only ¼ inch higher than the sabudana level. In the morning, if there is still water left, drain the sago using a sieve or colander to remove the excess water.

Add mashed potatoes, cumin seeds, green chilies, and salt to the drained sago. Knead well to make a non-sticky dough.

Take a small portion of this dough on a baking sheet or on a greased butter paper or greased plate and flatten it with your fingers.

Heat a nonstick tawa/tawa on medium heat. Sprinkle a few drops of oil and spread. Carefully place sabudana Thalipeeth on tawa.

Flip and cook until golden on both sides. If necessary, sprinkle a few drops of oil on the side of the thalipeeth.

Serve with curd or chutney. You can also enjoy it without chutney or curd.