Craving a delicious, fasting-friendly meal? Discover the secret to perfectly crispy Sabudana Thalipeeth! This easy-to-follow guide walks you through preparing the ideal sabudana mixture, shaping your thalipeeth like a pro, and cooking it to golden-brown perfection. Learn simple tricks for extra crispiness and even how to turn the same mixture into tasty sabudana vadas. Don’t settle for bland fasting food – unlock the full potential of sabudana and make your next fasting meal a truly delightful experience. Dive into the full article and master this incredible recipe now!
Also Read – Perfect Mixed Veg Sabji, Every Time
Ingredients:
- 250 g Sabudana (Sago/Tapioca Pearls) (Overnight Soaked)
- 200 g Boiled Potato (peeled and grated)
- 150 gm Roasted Peanuts, coarsely ground
- 1 tbsp Green Chilli Paste (adjust to taste)
- Salt to taste
- Oil for cooking
Also Read – Easy Mixed Vegetable Curry That Will Wow Everyone
Instructions:
- Prepare the Sabudana Mixture:
- In a bowl, combine the soaked sabudana, grated boiled potato, coarsely ground roasted peanuts, crushed green chillies, and salt.
- Mix everything well to form a dough-like consistency. The mixture should come together without needing extra potato or peanut powder.
- Shape the Thalipeeth:
- Take a cotton cloth, fold it, wet it, and wring out the excess water.
- Take a portion of the sabudana mixture and form a ball.
- Place the ball on the damp cloth and flatten it with your hand. You can wet your hand slightly to make it easier to shape.
- Spread it into a round, relatively thin thalipeeth. Ensure the edges are neat.
- You can make small holes in the thalipeeth if desired, which helps it cook evenly and become crispier.
- Cook the Thalipeeth:
- Heat a pan and add a little oil, spreading it around.
- Carefully lift the thalipeeth from the cloth and place it on the hot pan.
- You can add a drop of oil in the holes if you made them.
- Cook on medium heat until it’s golden brown and crisp on one side.
- Flip the thalipeeth and cook the other side until it’s also golden brown and crisp. You can press it gently while cooking.
- Add more oil only if necessary.
- Serving:
- These thalipeeth can be served with potato curry, paneer curry, or various chutneys.
- This same mixture can be used to make sabudana vadas (fritters) by shaping them into small, round, crack-free patties and deep-frying them.
- Enjoy your Sabudana Thalipeeth.
Also Read – Make Perfect Sabudana Khichdi: Easy & Delicious (Fluffy & Non-sticky)
Crispy Sabudana Thalipeeth: Your New Fasting Favourite
Unlock the secrets to crispy Sabudana Thalipeeth! Master mixing, shaping, and cooking for perfect fasting meals. Plus, make sabudana vadas too!
Ingredients
- 250 g Sabudana Sago/Tapioca Pearls (Overnight Soaked)
- 200 g Boiled Potato peeled and grated
- 150 gm Roasted Peanuts coarsely ground
- 1 tbsp Green Chilli Paste adjust to taste
- Salt to taste
- Oil for cooking
Instructions
Prepare the Sabudana Mixture:
- In a bowl, combine the soaked sabudana, grated boiled potato, coarsely ground roasted peanuts, crushed green chillies, and salt.
- Mix everything well to form a dough-like consistency. The mixture should come together without needing extra potato or peanut powder.
Shape the Thalipeeth:
- Take a cotton cloth, fold it, wet it, and wring out the excess water.
- Take a portion of the sabudana mixture and form a ball.
- Place the ball on the damp cloth and flatten it with your hand. You can wet your hand slightly to make it easier to shape.
- Spread it into a round, relatively thin thalipeeth. Ensure the edges are neat.
- You can make small holes in the thalipeeth if desired, which helps it cook evenly and become crispier.
Cook the Thalipeeth:
- Heat a pan and add a little oil, spreading it around.
- Carefully lift the thalipeeth from the cloth and place it on the hot pan.
- You can add a drop of oil in the holes if you made them.
- Cook on medium heat until it’s golden brown and crisp on one side.
- Flip the thalipeeth and cook the other side until it’s also golden brown and crisp. You can press it gently while cooking.
- Add more oil only if necessary.
Serving:
- These thalipeeth can be served with potato curry, paneer curry, or various chutneys.
- This same mixture can be used to make sabudana vadas (fritters) by shaping them into small, round, crack-free patties and deep-frying them.
- Enjoy your Sabudana Thalipeeth.
