New Update
/sanjeev-kapoor/media/post_banners/ce01903b9a7c2c1762f658008c580cf04ea2421fed1178fe1e5200cc40301ba5.jpg)
Main Ingredients | Sago, Potato |
Cuisine | Maharashtrian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Mini Sabudana Thalipeeth
- 1 cup Sago soaked
- 2 medium Potato boiled, peeled and mashed
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin seeds
- 2 tablespoons Crushed roasted peanuts
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Green chilli paste
- to taste Salt
- 2 tablespoons Vrat ka bhaajani atta
- to shallow fry Ghee
- 1/2 cup Yogurt
- 2 tablespoons Green chutney
Method
- 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.
- Place a ring mould on butter paper, fill it with thalipeeth mixture, remove the ring mould and then press lightly with damp hands.
- 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.
- Whisk together yogurt and green chutney in a bowl. Serve thalipeeth hot with this chutney.
Nutrition Info
Calories | 907 |
Carbohydrates | 114.8 |
Protein | 11.1 |
Fat | 45 |
Other Fiber | Zinc- 1.7mg |
Advertisment