Sabudana Thalipeeth
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3 reviews
Excellent
Sabudana Thalipeeth
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Learn how to make Sabudana Thalipeeth, a traditional Maharashtrian flatbread that's perfect for breakfast or fasting days. This gluten-free recipe is easy, delicious, and nutritious!
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Ingredients
- 1 cup sabudana
- 1 cup water
- 2 medium russet or red potatoes boiled peeled and mashed
- ¼ cup peanuts roasted and ground
- 1 teaspoon cumin seeds coarsely ground
- 2 to 4 green chilies minced
- ¼ cup cilantro finely chopped
- 3 teaspoons kosher salt
- 1 teaspoon sugar
- 2 teaspoons lemon juice
Peanut Yogurt Chutney
- 1 cup PLAIN yogurt
- ¼ cup roasted ground peanuts
- 1 to 2 teaspoons Kashmiri red chili powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- ¼ cup water
Instructions
- Rinse and drain the sabudana. Soak in water for about 4-6 hours, or overnight, until they become soft and plump.
- In a large mixing bowl, combine the soaked sabudana, boiled and mashed potatoes, ground peanuts, cumin seeds, minced green chilies, cilantro, salt sugar, and lemon juice.
- Mix the ingredients well to form a dough. If needed sprinkle some water to help bind the dough. Divide the dough into eight equal-sized balls.
- Preheat a pan on low-medium heat.
- Take one ball and place it on parchment paper. Apply some oil to your fingers and gently press down the dough ball to make a thin thalipeeth about 5 inches in diameter. You can make the thalipeeth as thin or thick as you want.
- Make a small hole in the center of the thalipeeth, which helps it cook evenly. Carefully pickup the thalipeeth with the parchment paper and flip it onto the hot pan.
- Add some oil or ghee in the center and around the sides. Cook for 2 to 3 minutes until the bottom is golden brown. Cook on medium heat until golden brown and crisp on one side, then flip and cook the other side. Add more ghee or oil as needed to ensure a crispy texture. Tip - Make sure not to flip it too many times.
- Serve the Sabudana Thalipeeth hot with a side of yogurt, yogurt chutney, or a tangy pickle.
Peanut Yogurt Chutney
- In a medium bowl, whisk together yogurt, ground peanuts, red chili powder, sugar, and salt to make the chutney.
- Serve the sabudana Thalipeeth hot with this sweet and spicy chutney
Equipments used:
Notes
- Ensure the sabudana is soaked well to avoid it becoming hard when cooked.
- You can adjust the spiciness by varying the amount of green chilies.
- Make the Dough Ahead - You can also prepare the dough ahead of time and refrigerate it for up to 2 days. Just shape and cook the thalipeeth fresh when you're ready to enjoy them.
Nutrition Information
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Calories
286kcal
(14%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
1869mg
(78%)
Potassium
537mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
75IU
(2%)
Vitamin C
10mg
(11%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1869mg | 78% |
| Potassium | 537mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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