I have always been fascinated with thalipeeth because of the small hole that’s made in the center, which is made to cook the flatbread evenly.
It is traditionally made with roasted grains, legumes and spices, but this happens to be a falahari recipe, implying that you can relish on your fasting days, but even if you’re not, this thalipeeth is definitely worth a shot.
To make sabudana thalipeeth, singhare (water chestnut) ka aata is used to bind the sago pearls and potato together, but since I didn’t have singhare ka aata, I used kuttu ka aata, and the end result was just as good. Crisp, flavour and delicious sabudana thalipeeth, that I served with curd, chutney and sabudana papad.
1 whole boiled and grated potato
1 cup soaked sabudana (tapioca pearls)
2-3 tbsp buckwheat flour (kuttu aata)
1-2 chopped green chillies
1/4 tsp red chilli powder
1/4 tsp roasted cumin powder
1/2 inch grated ginger
2-3 tsp chopped coriander
to taste Sendha namak,
3 tbsp oil (to cook thalipeeth)
Time: 30 mins
1. Except oil, combine all the ingredients in a bowl.
2. Using a spatula, mix in all the ingredients in the bowl till you get a dough-like mixture ready.
3. Take a plastic sheet and apply some oil on it. Now take a small ball of dough, place it on the sheet and spread it. Make a small hole in the center.
4. Apply a little oil to a non-stick pan and cook the thalipeeth on both the sides for 5-6 mins on low flame. It should turn golden brown and crisp.
5. Serve the thalipeeth hot with curd, lemon and green chutney.
6. To make phalahari green chutney, combine green coriander, radish leaves (optional), green chillis, lemon juice, curd, 2 cubes of ice and sendha namak. Blitz and your chutney is ready to serve.
Note: Don’t use very wet sabudanas or your dough would not come together to make the thalipeeth. Adjust kuttu aata to get proper binding for the dough. Also, you can replace kuttu with sindhade ka aata.