How to make Crispy Sabudana Thalipeeth | उपवास में बनाएं सुपरहिट साबुदाना थालीपीठ | Chef Ajay Chopra
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Learn how to make crispy and delicious Sabudana Thalipeeth – a perfect snack for vrat (fasting) days! This easy sabudana pancake recipe is crunchy outside, soft inside, and packed with flavor. Whether you’re preparing it for Navratri, Ekadashi, or just want a tasty sago snack, this recipe will become your favorite. Watch the full video for tips, tricks, and the perfect sabudana thalipeeth every time! Don’t forget to like, share, and subscribe for more tasty recipes.
Portion servings: 4-5 pax
Preparation time: 5-6 hrs
Cooking time: 45 mins
Ingredients:
Sabudana 2 cups
Potato boiled & peeled 4 pcs
Soaked sabudana
Coriander chopped 1 tbsp
Thecha 1 tbsp
Sabudana powder if required
Oil as required
For thecha:
Oil 1 tbsp
Green chilli 10-12 pcs
Garlic 15-18 pcs
Salt ½ tsp
Jeera 1 tsp
Peanuts ¼ cup
Coriander a handful
Method:
1. Soak the Sabudana:
Rinse sabudana thoroughly under running water until the water turns clear.
This removes excess starch. Soak it in just enough water to cover the pearls.
Let it rest for a few hours or overnight until the sabudana becomes soft and fluffy.
Press a few pearls between your fingers — they should mash easily.
Drain off any excess water completely.
2. Prepare the Potatoes:
Boil the potatoes until tender. Peel and mash them while still warm.
This helps create a smooth, lump-free mixture that combines well with sabudana.
3. Make the Thecha (Spicy Green Chilli-Garlic Paste):
Heat a little oil in a pan. Add green chillies, garlic cloves, cumin seeds, and peanuts.
Sauté over medium heat until the garlic turns golden and the peanuts are nicely roasted.
Remove the mixture from heat and allow it to cool slightly.
Transfer the sautéed ingredients to a mortar and pestle. Add salt and fresh coriander.
Pound everything together into a coarse paste.
Avoid over-grinding — a slightly chunky texture adds great flavor and bite.
4. Prepare the Thalipeeth Dough:
In a mixing bowl, combine the soaked sabudana and mashed potatoes.
Add salt and a generous spoonful of the freshly made thecha.
Mix in coriander leaves. Combine everything using your hands to form a soft dough.
If the mixture feels too wet or sticky to handle, you can add a little sabudana powder or roasted peanut powder to absorb excess moisture and help bind it.
5. Shape the Thalipeeth:
Grease a piece of parchment paper or a banana leaf with a few drops of oil.
Take a portion of the dough and place it on the paper.
Pat it down gently with your oiled fingers to form a flat disc, about a quarter inch thick.
You may press a small hole in the center to ensure even cooking.
6. Cook the Thalipeeth:
Heat a flat tawa or pan over medium heat. Add a little oil.
Gently transfer the shaped thalipeeth onto the hot pan.
Cook until the underside turns golden and crisp.
Flip and cook the other side similarly, adding a few drops of oil along the edges as needed.
7. Serve:
Serve the hot sabudana thalipeeth with a side of thecha and fresh curd.
The spicy, garlicky thecha complements the mildness of the thalipeeth beautifully, while the curd adds a cooling, creamy contrast.
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