How to make Sabudana Thalipeeth - Sago and potato pancakes..a traditional Maharashtrian fasting dish.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Sago, Potatoes (आलू)
Cuisine : Maharashtrian
Course : Snacks and Starters
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
For more recipes related to Sabudana Thalipeeth checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Khichdi, Sago Potato Rolls . You can also find more Snacks and Starters recipes like Greek Chicken Burger, Aloo Chaat, Vegetable Shammi Kabab, Chawal aur Moong Dal ke Pakode.
Sabudana Thalipeeth Recipe Card
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sabudana Thalipeeth Recipe
Sago 1 cup
Potatoes boiled and grated 2 large
Green chillies chopped 2-3
Fresh coriander leaves chopped 2 tablespoons
Cumin seeds 1 tablespoon
Salt to taste
Roasted peanuts crushed 1/2 cup
Pure ghee 4-5 teaspoons
Method
Step 1
Wash and drain sabudana, sprinkle a little water and keep it covered for forty-five minutes.
Step 2
Loosen the sabudana grains and transfer into a bowl. Add potatoes, green chillies, coriander leaves, cumin seeds, salt and crushed peanuts and knead well.
Step 3
Heat a tawa. With wet hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible.
Step 4
Make a few holes and put some ghee in the holes and also around the thalipeeth.
Step 5
Flip over when the underside is light golden and cook till the other side is cooked equally golden.
Step 6
Serve hot with any chutney of your choice.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.