Mini Sabudana Thalipeeth Recipe
Sago (sabudana) soaked1 cup
Potatoes boiled, peeled and mashed 2 medium
Red chilli powder 1 teaspoon
Cumin seeds 1 teaspoon
Crushed roasted peanuts 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
Green chilli paste 1 teaspoon
Salt to taste
Vrat ka bhaajani atta 2 tablespoons
Ghee to shallow fry
Yogurt 1/2 cup
Green chutney 2 tablespoons
Mix together sago, potatoes, red chilli powder, cumin seeds, crushed peanuts, coriander leaves and green chilli paste in a bowl. Add vrat ka bhaajani atta and salt and mix.
Place a ring mould on butter paper, fill it with thalipeeth mixture, remove the ring mould and then press lightly with damp hands.
Heat a little ghee on a non stick tawa. Place a thalipeeth and cook, turning sides and drizzling ghee, till golden brown and crisp on both sides. Make the rest of the thalipeeth similarly.
Whisk together yogurt and green chutney in a bowl. Serve thalipeeth hot with this chutney.