You can make a variations of this thalipeeth by replacing boiled and mashed potato with, sweet potato, or raw banana etc. All these ingredients are used in fast in India.
IngredientsSabudana ½ cups
Water about 1 cup
Boiled potatoes 2 medium
Water chestnut flour (singhade ka aata) about 1/3 cup
Roasted peanuts 4 tbsp
Green chilies 4-5
Sendha namak/ rock salt 1¼ tsp or to taste
Chopped coriander leaves 2 tbsp
Lemon juice 1½ tsp
Dry Water chestnut flour, to roll the thalipeeth, 2 tbsp
Ghee/ Oil to cook (about 2-3 tbsp)
Method* Clean and wash the sabudana. Soak them in about 1 cup water for 2-3 hours.
* After 2-3 hours sabudana granules will absorb the water and will become soft. If sabudana is still hard Add a little more water and leave it for some time. Drain out the erxtra water of sabudana if it has any.
* Remove the stem of green chilies. Wash and finely chop the green chilies.
* Peel the boiled potatoes and mash them thoroughly.
* Crush/coarsely grind dry roasted peanuts.
* In a bowl take soaked sabudana, mashed potatoes, crushed peanuts, chopped green chilies, chopped coriander leaves, water chestnut flour, and salt.
* Mix well all the ingredients. Now add lemon juice and mix again. Add a little more chestnut flour if needed to handle the mixture.
* Divide the mixture into 10 portions, and make flat discs as shown in the picture below.
* Divide the mixture into 10 portions, and make flat discs as shown in the picture below.
* With the help of dry chestnut flour roll the disc into a 3-4 inch circle.
* Heat a griddle/ shallow frying pan on medium heat. Add a little ghee/oil. Place a rolled thalippeth on the griddle.
* After a minute turn the side and sprinkle a little ghee and cook it on medium to low heat from both the sides until golden red in color. It takes about 3-4 minutes to cook the thalipeeth from both the side.
* Delicious and healthy Falahari Thalipeeth are ready to serve.