SABUDANA THALIPEETH

‘Thalipeeth’ is a rustic, savory, multigrain flatbread made in households in the Western Indian state of Maharashtra. This is served as a popular breakfast item, but eaten also as a snack with chai. Traditionally, thalipeeth is made with a mix of flours (legumes, millets, lentils) in various proportions. The flour is mixed with spices and onions and fresh cilantro and made into soft dough and flattened by hand on a hot griddle and served hot with a spicy chutney! Absolutely heavenly! This one is a variation. This one is made with ‘sabudana’ or ‘tapioca pearls’ popular known as sago in India. There are many preparations of these pearly white dry firm balls, one of which is the eternal favorite, Sabudana Khichdi which I had posted earlier. And for those of you who want to enjoy a healthier version of this thalipeeth, try the Sabudana Thalipeeth with Kale!

This thalipeeth is ridiculously simple to make and oh so satisfying!! Hope you will try it!

This time I was able to click pictures of the ingredients and dough as well, so hopefully you will get an idea 🙂

INGREDIENTS

Sabudana, Peanuts or Masala Peanuts (recipe below. you will need: Peanuts, Dry mint powder, Mango powder, Turmeric powder to make these), Green chilies, Potato, Red onions, Cilantro, Fresh lemon juice.

RECIPE

1. Add 1 cup of sabudana to a big bowl. Wash 2-3 times and add just enough water to completely immerse it. The water should be about an inch above the level of the sabudana. Cover and let it rest for 5 hours.
2. Roast 1/2 cup of peanuts till it gets golden brown. Take off the skin completely and allow to cool.
3. Blend the peanuts to a coarse powder and add to a small bowl.
4. If you wish to make Masala peanuts, then to the ground peanuts, add 1/4 tsp of turmeric powder + 1/2 tsp of dry mint powder + 1/2 tsp of mango powder. Mix well and set aside.
5. Boil and peel 1 small potato and grate it.
6. Finely chop 3 green chilies.
7. Finely dice 1 medium red onion.
8. Chop 1/2 cup of fresh cilantro.
9. Drain the water from the sabudana. The sabudana should be really soft and pliable now.
10. Using your clean hands, mix and mash the sabudana to break it down.
11. Add peanuts/masala peanuts, grated potato, green chilies, onions, and cilantro, and salt to taste.
12. Squeeze the juice of half a lemon.
13. Mix everything together and form a soft dough. Sprinkle a little bit of water if needed to bring it together.
14. To make the thalipeeth: Take a Ziploc bag and place it on your clean kitchen counter. Wet your hands and wipe down the surface of the bag with your wet hands so it is moist. Now take a lemon-sized ball of the sabudana dough and slowly spread it into a circle with your palm. Do not roll with a pin! You can easily glue any broken bits with a little water. Once your have shaped the thalipeeth on the plastic, smoothen the top of the thalipeeth with a few drops of water.*
15. Heat up a griddle and add a bit of oil to it.
16. When the oil heats up, reduce the heat, and lift up the thalipeeth with your left hand, place it face down on the griddle and quickly peel off the plastic.
17. Increase the heat to medium-high and add a little bit of oil on the sides of the thalipeeth and on top. Allow it to cook. After a couple of minutes, the sides will start to turn brown and leave the sides of the griddle. Flip it on to the other side and allow to cook for another 2-3 minutes. **
18. Serve hot with spicy chutney!!

Notes to the chef:

*This is an important step that will help in sliding the thalipeeth easily from the plastic to the griddle.

**If you like it crispier, leave it for an additional minute or two on each side.

Ingredients overview:

Dough:

Final product!