Sabudana Thalipeeth Recipe - Sago and potato pancakes..a traditional Maharashtrian fasting dish.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sago (sabudana)(साबुदाना), Potatoes(आलू)

Cuisine : Maharashtrian

Course : Snack

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 Snack recipes like Thick Nimbu Sev, Garlic Chakli, Carrot Chutney Sandwiches, Chakotra Chaat. Or try out these recipes from Maharashtrian Cuisine like Kesari Bhaat, Vadya Cha Kalvan, Achari Chana Pulao, Kokum And Anar Slush.

Sabudana Thalipeeth Recipe - How to make Sabudana Thalipeeth


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Sago (sabudana) 1 cup

  • Potatoes boiled and grated2 large

  • Green chillies chopped2-3

  • Fresh coriander leaves chopped2 tablespoons

  • Cumin seeds 1 tablespoon

  • Salt to taste

  • Roasted peanuts crushed1/2 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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