Sabudana Thalipeeth

Sabudana Thalipeeth  -  Sunayana Gupta

INGREDIENTS

Potatoes (Boiled & Peeled) – 4 medium
Sabudana (Sago) – 1 cup
Kuttu/Singhara Atta – ¼ cup
Green Chilly (Chopped) – 2 tsp
Ginger (Chopped) – 2 tsp
Fresh Coriander (Chopped) – ¼ cup
Sendha Namak (A kind of salt consumed during fasting) – To Taste
Desi Ghee (Indian Clarified Butter) -4-6 tsp
Method –

1.Soak sabudana in water overnight. Squeeze away all the excess water. Keep aside.2.Mash potatoes . Add the sabudana and all the other ingredients except desi ghee. This will make a sort of dough.
3.Divide this dough into equal portions and make balls.
4.Heat a non stick pan and apply some desi ghee . Take a ball and with wet hands spread it over the pan in the form of a pancake.
5.Cook on medium flame till it becomes golden from lower side. Now apply desi ghee on the upper side and flip it over. Let it get a nice golden color from other side as well.
‘Falahari Sabudana Thalipeeth’ is ready. Serve hot with your favorite falahari chutney.

Sunayana’s Tip –

You can make this dish on regular days as well . Just replace the ‘Kuttu Atta’ from ‘Whole Wheat Flour’ and ‘Sendha Namak’ from ‘Common Salt’.