Sabudana or topica pearls as it’s famously known as is one of the most favorite foods in Maharashtra. It is mainly eaten during fasts. It can be shallow fried, deep fried and made khicadi (recipe here), depending on your tastes. For fasting, it is normally eaten without onions (of course).
The recipe I am sharing here today is of Thalipeeth which is similar to making jowar/bajra rotis . It can be also be called as modified version of wadas minus the frying and little more bigger. 😀
Makes 3 medium sized thalipeeth.
Sabudana (Topica Pearls): 1/2 cup
Potatoes: 1 big
Peanuts: 1/4 cup
Green chilies: 2
Cumin seeds: 1 tsp
Coriander leaves: a handful finely chopped.
1. Roast the peanuts, and peel their skin off and grind with green chilies and some coriander leaves.
2. Boil potatoes, and mash them. Mix the potatoes, peanuts, and sabudana add salt, cumin seeds.
3. Take a ball of the mixture and start pressing it with your hands on the sides.
4. Heat the tava and add the Thalipeeth, drizzle oil and cook in medium flame both the sides till cooked.
Serve hot with chutney or sauce of your choice. This tastes best when eaten hot.
If the sabudana has excess water and looking soggy, then too you can make these but need not add potatoes. Just add rest of the ingredients and make. Shall share that version soon. 🙂