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1 cup sabudana
2 medium or large potatoes (boiled, peeled and mashed)
½ teaspoon cumin powder
4 tablespoon peanuts (roasted and coarsely ground)
½ inch ginger (finely chopped or grated)
¼ cup chopped coriander leaves
1 teaspoon lemon juice
1 teaspoon sugar
peanut oil or ghee as required for pan-frying
rock salt as required
Rinse the sabudana well till the water runs clear.
Soak them overnight in enough water in a bowl.
The next day, drain all the water very well. Make sure there is no water in them.
Add the mashed potatoes and all the ingredients to the soaked sabudana. Mix well.
Heat a nonstick frying pan & spread 1 teaspoon of peanut oil or ghee on the pan.
Apply some oil on your palms & take some portion from the mixture and flatten it with your palms.
Place the flattened round (thalipeeth) on the frying pan. Keep the heat to medium-low or medium.
Fry till both sides are golden brown and crisp.