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Sabudana Thali Peeth

This is a very popular crispy flat bread recipe made during the fasting season and also an excellent recipe for a quick tasty breakfast/dinner. Filled with flavours and nutrients these thali peeths will sure keep you filled and energized during those fasting days. Made with soaked sabudana pearls, crushed peanuts, mashed potatoes and seasoning, these thali peeths came out truly amazing with a chewy inside and a slightly crunchy exterior. I totally loved this recipe and can't wait to make it again.
SERVES: 7 pcs
 PREP TIME: 5 mins
 COOK TIME: 5 mins
  • 1 cup sago pearls (sabudana) 
  • 1 cup water
  • 1 tsp cumin seeds
  • 2 medium size potatoes (boiled and mashed)
  • ¼ cup roasted peanut powder
  • salt
  • 5-6 curry leaves
  • 1 tbsp coriander leaves (chopped)
  • 1 tsp lemon juice
  • oil
1. Mix: Soak the sabudana with enough water for 4 hrs or overnight making sure they are completely immersed in water. In a bowl, add the sabudana, boiled potatoes, cumin seeds, roasted peanut powder, coriander leaves, curry leaves, lemon juice and salt. Mix well and make lemon size balls.

2.Toast: Take a parchment paper, place the balls on it and slightly pat it with fingers to form a slightly thick roti. Make a small hole in its centre. On a hot tawa, carefully place the thali peeth. Pour a bit of oil in hole at the centre and cook each side for about 2 mins on a medium flame till it becomes light brown. Enjoy your thali peeth with some curd or chutney.

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