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| Main ingredients | Sago (sabudana), Potatoes, Roasted peanuts, Cumin seeds, Ginger-green chilli paste, Rock salt, Sugar, Fresh coriander leaves, Lemon juice, Ghee, Coconut chutney |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups sago (sabudana)
- 3 medium potatoes, boiled, peeled and grated
- ½ cup powdered roasted peanuts
- 1 teaspoon cumin seeds
- 1½ tablespoons ginger-green chilli paste
- Rock salt to taste
- 2 teaspoons sugar
- 3 tablespoons chopped fresh coriander leaves
- ¾ tablespoon lemon juice
- Ghee for cooking
- Coconut chutney for serving
Method
- Put sago into a grinder jar and grind to fine powder.
- Transfer the powder into a bowl, add potatoes, peanut powder, cumin seeds, ginger-green chilli paste, rock salt, sugar, coriander leaves and lemon juice and mix well.
- Add ½ cup water and mix well.
- Sprinkle some water on a non-stick tawa, take a portion of the mixture and spread it evenly.
- Place the tawa on heat and drizzle some ghee all around the thalipeeth. Cook on medium heat for 4-5 minutes.
- Flip and cook for 4-5 minutes on other side. Make more thalipeeth similarly.
- Transfer onto individual serving plates and serve hot with coconut chutney.
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