Sabudana Thalipeeth / Tapioca flatbread

 Shallow fried flatbread made with sago seeds / tapioca pearls,potato and spices

Sabudana thalipeeth is a Maharashtrian fasting food delicacy.Sabudana is used especially during fasting so very popular during Navratri,in the month of Shravan and on Ekadashi days.

The ingredients for making sabudana thalipeth are almost same as making sabudana vada but is wholesome ,taste good and require very  less oil. For making thalipeth it's better to use sabudana which is over soaked ,soft and little soggy, so while soaking sabudana use little extra water .

INGREDIENTS-(serve-2)

• Soaked sabudana /sago-1 cup
• Boiled potato-3tbsp
• Rajgiri atta-1 tbsp
•  Peanuts-2 tbsp
• Green chillies-2
• Grated ginger-1/3 tsp 
• Buttermilk-2 tbls
• Fresh coriander-2 tbsp
• Cumin seeds-1/2 tsp
• Chilli powder-1/2 tsp
• Salt-1/2 tsp
• Oil-2 tsp 

PROCEDURE-

1. Soak 1/2 cup  sabudana (sago) in approx.3/4 cup water for 8 hours or overnight.
2. Mash potatoes and chop green chilli, and fresh coriander 
3. Dry roast peanuts in a pan or microwave for 4 minutes,rub and remove the skin 
4. Take peanuts in a mixer jar and crush to make coarse powder.
5. Take a bowl add sabudana,mashed potatoes,chopped green chillies,fresh coriander,peanut powder,salt ,pepper or chilli powder and 2 tsp oil .mix well
6. Add approx 2-3 tbls of buttermilk and mash and mix the mixture well and make a dough.
7. Heat a non stick pan take a medium size ball from this dough and place on the griddle.
8. With damp fingers press it and spread it on the tawa.OR make a ball and keep between 2 greased thick plastic sheets and roll to make a medium thick paratha.
9. Place on a nonstick tawa and make three holes on it and pour few drops of oil or ghee in the holes.
10. Cover and cook on low flame for 3-5 minutes.
11. Turn the side ,drizzle some oil and cover and cook again for 2-3 minutes.
12. Serve hot.

Serving suggestions-serve with sweet tamarind chutney, mint chutney or curd