Name: sabudana thalipeeth recipe by prachi srivastava at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Soaked Sabudana 1 1/2 cups; Boiled potatoes 2 big size; roasted and crushed peanuts 2 tablespoon; Chopped coriander 1 handful; green chiili 1 or 2; cumin seeds 1/ 2 teaspoon; Salt as per the taste; refined oil or desi ghee; butter paper or thick transparent polythene sheet which we use to make papad to flatten the thalipeeth ball; for tomato hot and sweet chutney; Tomatoes 2 medium sized; sugar or jaggery( gur) 2 teaspoons; dried red chiilies 1 or 2; Cumin seeds 1/2 teaspoon; mustard seeds 1/ 2 teaspoon; fresh curry leaves 4 - 5; red chilli powder 1/4 teaspoon; turmeric powder 1/ 4 teaspoon; coriander powder 1/ 4 teaspoon; salt 1 or 2 pinch; Oil 2 teaspoon; Chopped coriander for garnishing

Ingredients Serving: 4

Soaked Sabudana 1 1/2 cups
Boiled potatoes 2 big size
roasted and crushed peanuts 2 tablespoon
Chopped coriander 1 handful
green chiili 1 or 2
cumin seeds 1/ 2 teaspoon
Salt as per the taste
refined oil or desi ghee
butter paper or thick transparent polythene sheet which we use to make papad to flatten the thalipeeth ball
for tomato hot and sweet chutney
Tomatoes 2 medium sized
sugar or jaggery( gur) 2 teaspoons
dried red chiilies 1 or 2
Cumin seeds 1/2 teaspoon
mustard seeds 1/ 2 teaspoon
fresh curry leaves 4 - 5
red chilli powder 1/4 teaspoon
turmeric powder 1/ 4 teaspoon
coriander powder 1/ 4 teaspoon
salt 1 or 2 pinch
Oil 2 teaspoon
Chopped coriander for garnishing

Instructions

Rinse sabudana 2- 3 times and then soak it overnight. when soaked drain the excess water and keep aside.
Mash the boiled potatoes with the masher so that no lumps are left and potato mash is smooth and lump free.
Add the sabudana into the potato mash and with the masher again mix and mash the sabudana and potato together so that sabudana is somewhat crushed and nicely mixed and coated with potato.
add cumin seeds, chopped coriander , finely chopped green chilli, crushed peanuts and salt and mix everything nicely.
take two sheets of butter paper or thick polythene sheet and coat their surfaces with some oil or ghee. I took thick transparent polythene sheet which we usually use to make papad at home
Take about a tennis ball size of the mixture and roll it between your palms. place it between the two sheets and start flattening it outwards using your fingers lightly. try to flatten little thin. be gentle with the pressure you apply to flatten it out.
flatten it to about the size of a medium sized roti.
put the nonstick tawa to get hot and appy little oil or ghee on it once hot.
take the top layer of the sheet off and lift the sheet having the thalipeeth spread and using your palms turn it upside down on the tawa to transfer the thalipeeth from the sheet to the hot tawa.
brush some oil / ghee on the top layer of the thalipeeth.
putting the flame on medium allow the thalipeeth to get nice brown spots and crunchy on one side which takes around 2 minutes and then gently flip it to other side with the spatula.
let both the sides get brown spots and cook till little cruchy. your thalipeeth is ready. same way make another one.
for hot and sweet tomato chutney
put oil in a pan and add curry leaves, cumin seeds , mustard seeds and broken dried chilli and let crackle
add green chilli and tomatoes
when tomatoes are slightly cooked add sugar ,turmeric powder, red chilli powder, coriander powder and a pinch of salt.
mix everything and cover the pan and cook the tomatoes till they are nicely cooked and mushy.
add 1 or 2 tablespoons of water to give it a consistency and cook for another 1/ 2 minute and garnish it with some coriander leaves. hot and sweet tomato chutney is ready.
serve the thalipeeth with this tomato chutney and enjoy.

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