1 ½cupPotatoestightly packed, boiled, peeled and mashed
½cupPeanutsRoasted and Roughly crushed
2Green chilieschopped finely
4tablespoonsCilantro or coriander leaveschopped
2teaspoonCumin seeds
3teaspoonsLemon juiceOr Lime juice
1teaspoonSugar
Rock salt (Sendha namak)to taste
Peanut oilto cook the thalipeeth
Instructions
Prep & Soaking Sabudana:
Take sabudana in a colander and wash under running cold water. Make sure to remove all the starch by rubbing the pearls between fingers and thumb.
Then soak in the water for 3-4 hours or overnight. (depending on the type and quality of the sabudana, soaking time may vary.) the one we get here in the USA always requires overnight soaking.
Drain the excess water by transferring the sabudana into the colander and rest for 15-20 minutes. It is important to get rid of the moisture otherwise thalipeeth mixture becomes sticky and loose, so it gives a hard time shaping them.
Let’s check sabudana if it is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
While sabudana is draining, dry roast the peanuts in a pan on medium heat with stirring constantly until they become golden brown.
Let it cool down and roughly crush them using mortar and pestle. Alternatively, you can coarsely ground using a food processor.
Making Sabudana Thalipeeth Recipe:
Take all the ingredients in a bowl.
Mix them well and make a dough-like ball. If it is too loose and sticky then you can add any fasting flour (rajgira flour or Singhara flour or sama flour).
Divide it into 8 equal parts. And make a smooth ball using your palms. Take a piece of aluminum foil or plastic, grease it with oil and put that ball on top of it. And also heat the pan on medium heat for pan-frying the thalipeeth.
While the pan is heating, make 4-inch diameter thalipeeth by pressing the ball with your hand. Keep sealing the edges as you press if it breaks. And also make about the quarter-inch hole in the center with the help of your finger.
Once the pan is hot, drizzle some oil in the pan. Carefully take thalipeeth in your hand with the help of foil and put it in the pan.
Let it brown on the bottom side, drizzle some more oil on top and then flip it. Also, cook on another side till it becomes golden brown.
Notes
Soak the sabudana well. Check by pressing a pearl and it should mash easily. If not then you’ll taste the raw, chewy sabudana in the thalipeeth.
The moisture content: If the mixture is too moist then it becomes sticky and unable to shape. To avoid that drain the sabudana really well. Plus, make sure not to use over-boiled potatoes (which as too much moisture in them).
By any chance, if the mixture becomes loose and sticky, then add a couple of tablespoons of rajgira atta or singhara atta and mix. Repeat until the mixture becomes pliable, non-sticky and shapable.
If sabudana thalipeeth breaks while shaping - meaning the mixture is too dry. Sprinkle little water and mix. Try shaping again, it should work.