Crispy Sabudana Thalipeeth
A gluten-free, vegetarian, crispy flatbread made from tapioca pearls (sabudana), potato and peanuts — easy to make and perfect for breakfast or fasting days.
Ingredients
Equipment
Method
- Rinse the sabudana well under running water until water runs clear. Then soak it in enough water so that the pearls are just covered, for around 4–5 hours or until soft and non-sticky.
- Drain excess water completely — sabudana should be soft but not soggy. Transfer to a large mixing bowl.
- Add mashed potatoes, ground roasted peanuts, chopped green chillies (if using), crushed cumin seeds, chopped coriander, lemon juice and salt to the soaked sabudana.
- Mix gently and then add singhare/rajgira flour (or rice flour) to help bind the mixture. Knead lightly to form a soft dough that holds together without being too sticky.
- Divide the dough into 4 equal portions. Take one portion and flatten it between your palms or on a piece of parchment/plastic — press gently to form a ½-cm thick round disc.
- Heat a non-stick tava or pan over medium heat and add a little oil. Place the flattened thalipeeth and cook on medium-low heat for 3–4 min on one side until golden brown and crisp.
- Flip gently and cook the other side with a little oil till crisp and golden. Repeat with remaining portions.
- Serve hot with plain yogurt or green chutney. Enjoy your crispy sabudana thalipeeth as breakfast or a light meal.
Notes
Ensure sabudana is soaked well but drained properly — otherwise thalipeeth may become soggy. Use minimal oil for shallow frying to keep it light. Optionally, you can add grated ginger or a pinch of black pepper for extra flavour.