How to make Mini Sabudana Thalipeeth -

Ideal for those vrat days - made with sabudana, potatoes and vrat ka bhajanee flour.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Sago, Potato (आलू)

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Mini Sabudana Thalipeeth checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Khichdi, Sabudana Thalipeeth . You can also find more Snacks and Starters recipes like Chicken and Artichoke Pizza Sea Salt Roasted Baby Potatoes Cheese Sables Uralai Chops

Mini Sabudana Thalipeeth

Mini Sabudana Thalipeeth Recipe Card


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. 

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mini Sabudana Thalipeeth Recipe

  • Sago soaked 1 cup

  • Potato boiled, peeled and mashed 2 medium

  • Red chilli powder 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Crushed roasted peanuts 2 tablespoons

  • Fresh coriander leaves, chopped 2 tablespoons

  • Green chilli paste 1 teaspoon

  • Salt to taste

  • Vrat ka bhaajani atta 2 tablespoons

  • Ghee to shallow fry

  • Yogurt 1/2 cup

  • Green chutney 2 tablespoons


Step 1

Mix together sago, potatoes, red chilli powder, cumin seeds, crushed peanuts, coriander leaves and green chilli paste in a bowl. Add vrat ka bhaajani atta and salt and mix.

Step 2

Place a ring mould on butter paper, fill it with thalipeeth mixture, remove the ring mould and then press lightly with damp hands.

Step 3

Heat a little ghee on a non stick tawa. Place a thalipeeth and cook, turning sides and drizzling ghee, till golden brown and crisp on both sides. Make the rest of the thalipeeth similarly.

Step 4

Whisk together yogurt and green chutney in a bowl. Serve thalipeeth hot with this chutney. 

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MasterChef Sanjeev Kapoor

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 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.