Thalipeeth, a sumptuous, traditional Maharashtrian snack, is made in a faraal-friendly way in this recipe. We have used a dough of sabudana and mashed potatoes perked up with peanuts, green chillies and other flavour-givers. When flattened and cooked on a tava, you get a crunchy, tasty and filling Sabudana Thalipeeth. Sure to keep you energised on a fasting day, this Sabudana Thalipeeth is also very tasty despite being sattvik in every way. You can also try other faraal recipes like the Rajgira Paneer Paratha or Potato Khichdi .
|Sago||1 Cup (16 tbs) ((sabudana))|
|Boiled and mashed potatoes||1 Cup (16 tbs)|
|Roasted and coarsely crushed peanuts||1/4 Cup (4 tbs)|
|Finely chopped green chillies||1 Tablespoon|
|Cumin seeds||1/2 Tablespoon ((jeera))|
|Finely chopped coriander||2 Tablespoon ((dhania))|
|Rock salt||To Taste ((sendha namak))|
|Oil||2 1/2 Teaspoon ((For greasing))|
Soaking time: Overnight.
1. Soak the sabudana in enough water in a deep bowl overnight and drain well.
2. Transfer the soaked sabudana and all the ingredients in a deep bowl and mix very well.
3. Divide the mixture into 10 equal portions.
4. Grease a plastic sheet with tsp of oil, place it on a clean, dry surface, put a portion of the dough on it and flatten it. Pat it with your fingers to form a 125 mm. (5) diameter circle.
5. Make a hole in the centre using your index finger.
6. Remove the plastic sheet and place the circle on a hot greased non-stick tava (griddle) and cook using tsp of oil till it turns golden brown in colour from both the sides.
7. Repeat steps 4 to 6 to make 9 more thalipeeths.
8. Serve immediately with sweet curd.