Sabudana thalipeeth

Ingredients...

[1] 1 cup sago/sabudana (also known as tapioca),

[2] 1 medium sized potato,

[3] 4 green chilies,

[4] 1/2 cup peanut powder,

[5] 1 teaspoon cumin powder / cumin seeds,

[6] 1 teaspoon lemon juice (optional),

[7] 2 teaspoon sugar (optional),

[8] salt to taste,

[9] coriander leaves,

[10] ghee.

Method...

1. Wash sago in water. Drain all the water and keep overnight (or for 5-6 hours).
2. Wash, peel and grate the potato. Chop chilies and coriander leaves.
3. Mix soaked sago, potato, chilies, peanut powder, cumin powder, coriander leaves, salt and sugar. Rub some ghee on the palm of your hand and knead the mixture to make a soft dough.
4. Make balls of 3 inch diameter.
5.Now take a clean plastic sheet and grease its one side with ghee.
6. Flatten one ball in the palm of your hands and place it at the center of the sheet (on the greased side). Pat the ball with palm and the fingers. Keep flattening in circular motion to make a round flat disc. Dip fingers in water to make the patting easier. Thickness of the disc should be equal at the center as well as at the edges.
7. Grease a griddle with ghee and heat it. Once hot, turn heat to medium. Lift the disc along with the sheet gently and turn the sheet over the greased griddle. The disc now sticks to the griddle. Quickly remove the plastic sheet. Pour 1 tsp ghee at the edges and on the top of the disc and cover for 2 minutes. Remove the lid and turn it upside down. Again cook for 2-3 minutes or till crisp and light brown in color.

-: Thank You :-