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.

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.

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.

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.