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

Sabudana Thalipeeth

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 Fish In Foil, Mushroom Quiche, Fluffy Omelette, Hariyali Tikki With Chole.

Sabudana Thalipeeth Recipe Card

Sabudana Thalipeeth

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


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. 

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MasterChef Sanjeev Kapoor

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