Step 1

Rinse and drain ½ cup of sabudana. Soak in ½  cup of water for about 4-6 hours, until they become soft.

Step 2

Add soaked sabudana in a mixing bowl along with boiled potato, ¼ cup roasted and crushed peanut, 2 green chilies, ½ inch grated gunger, 2 tbsp coriander leaves, sindhav salt to taste, 1 tsp lime juice, ¼ tsp cumin seeds, ¼ tsp sugar and mix everything well.

Step 3

Mix the ingredients well to form a dough.

Step 4

Divide the dough into six equal sized ball.

Step 5

Take one ball and place it on parchment paper. Apply little oil to your fingers and gently press down the dough ball to make a thalipeeth about 5 inches in diameter.

Step 6

Make a small hole in the center of the thalipeeth, which helps it cook evenly.

Step 7

Heat tawa on medium heat.

Step 8

Carefully place the thalipeeth on the heated tawa.

Step 9

Add some oil in the center and around the sides.

Step 10

Cook on medium heat until golden brown and crisp on one side. Then flip and cook on the other side until turns golden brown and crisp.

Step 11

Enjoy Sabudana Thalipeeth with yogurt or green chutney.