Sabudana/ Sago Thalipeeth is another traditional maharashtrian flatbread which is mainly prepared during fasting days. These are made using the same ingredients as the sabudana khichdi but are definitely more forgiving - unlike sabudana khichdi where the sago soaking process is the crucial step in its preparation, these thalipeeths turn out well even if the sago is not perfectly soaked. Though, I love khichdi very much, sometimes I prefer these thalipeeths over the usual sabudana/ sago khichdi. I usually make these with leftover khichdi, by adding some more boiled mashed potatoes and adjusting the seasonings as needed. But last week, I soaked some sago and made these from scratch. I served these with some sweet yogurt, but they also go very well with peanut- cilantro chutney. These taste awesome and you will have to make these to believe me!
Ingredients -
1 cup sabudana/ sago
2 large boiled potatoes (@ 3 cups mashed potatoes)
7 green thai chillies
1 cup dry roasted and shelled peanuts
1 tsp cumin seeds
1 cup finely chopped cilantro
2 tbsps sugar / to taste
Salt to taste
oil/ ghee for frying
Method -
1. Wash the sabudana throughly with water and discard the white water, drain and set aside. Sprinkle the sabudana with some water and toss them with a spoon. Repeat this process every 30 mins or so for the next 2-3 hrs or till the sabudana is soft.
2. Grind the peanuts, green chillies and cumin seeds into a coarse powder.
3. Place the sabudana in a bowl and add the mashed potatoes, peanut- chilli- cumin powder, cilantro, sugar and salt. Mix them well and form a dough.
4. Heat a skillet while you prepare the thalipeeths.
5. Take a medium size ziploc bag and place the ziploc on the rolling board/ polpat. Apply some water on the surface of the bag and place a medium size ball of the thalipeeth dough on it. Wet your hands and gently flatten the dough ball into a round thalipeeth.
6. Slowly lift the thalipeeth and roast it on the hot skillet on both sides. Drizzle few drops of oil / ghee on each side and fry for some more time, till it turns slightly golden brown.
7. Serve hot. Goes well with sweet yogurt or peanut -cilantro chutney.
This goes to Niloufer's 'Cooking with Seeds - Sago' event, originally started by Priya.
I'm also sending these to Sandhya's 'Global Kadai - Indian Flavored Flatbreads event, originally started by Cilantro.
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