Hey guys! This recipe is perfect for breakfast or dinner. Traditionally it can be made for fasting but I am making a few tweaks in the recipe so this recipe cannot be used for fasting but you can enjoy it on a normal day for breakfast. You can even use this as tiffin recipe for kids. So lets get cooking….
Sabudana/Sago/Tapioca pearls (white) – 1 and 1/2 cups
Roasted peanut powder (not too fine little coarse) – 1/2 cup
Rajgira/Amaranth flour – 1/2 cup
Ginger, garlic paste – 2 tsp
Kashmiri red chilli powder – 1 tsp
Roasted cumin powder – 1 tsp
Garam masala powder – 2 tsp
Amchur powder – 1 tsp
Grated cheese (processed) – 1 cube
Boiled potatoes – 2 medium sized
Finely chopped green chilly – 2 pieces
Finely chopped onion – 1 small size
Finely chopped coriander leaves – 1/4 cup
Powdered sugar – 1 tsp
Lemon juice – 1 tsp
Salt as per taste
Oil for greasing
1) Soak the sabudana for 4-5 hours.
2) In a big bowl take the potatoes and mash it. Now add all the remaining ingredients together and mix it well, Make it dough like. Grease it little with oil and cover and keep aside for 10 minutes.
3) Now grease your hands with oil and make roughly around 8 balls out of the dough. Usually the thalipeeth is flattened using the hands itself or place the ball in between a plastic sheet and roll it out (do not make it too thin nor too fat keep it medium roti size). I make it using the plastic sheet method or roll the ball in the rajgira four and roll it out using a roller on steel plate. If your using the hands apply some flour on the steel plate and flatten it slowly by applying flour on top also.
4) Once the thalipeeth is ready cook it on both sides by applying oil on a non stick tawa till golden brown on both sides like a paratha.
5) Serve hot with curd or pudina chutney or with some chopped tomatoes and capsicum (lightly seasoned with chat masala).
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva andNoor Anand Chawla in collaboration with RRE Studios.
Leave a Reply