Recipe:
Cuisine: Indian
Category: Snacks (Fast/Vrat)
Preparation Time: 15 minutes
Cook Time: 20 minutes
Soaking Time: 6-7 hours or overnight
Serving Size: 8-9 numbers
Author: Bhumika Joshi
Ingredients:
- 2 cups soaked sabudana/tapioca
- 1 cup boiled and mashed potatoes (2 medium)
- 1 green chili chopped
- 1/2 tsp grated ginger
- 4-5 chopped curry leaves
- 3 tbsp chopped coriander
- 4 tbsp roasted peanut powder
- 2 tsp lemon juice
- Rock salt as per taste
- Oil for roasting
Method:
- Soak the sabudana for at-least 6-7 hours or overnight.
- Microwave the soaked and drained sabudana for 1 minute. This will make the sabudana little sticky and easy to hold shape.
- Take the soaked sabudana and add the mashed potatoes, roasted cumin seeds, chopped curry leaves, chopped green chili, chopped coriander, salt, lemon juice, grated ginger and roasted peanut powder to it.
- Mix all the ingredients well by mashing with hands.
- Put some oil on your hands and make lemon size balls and flatten them using your palms to form a disc.
- Take a parchment/butter paper and brush oil on it. Place the flattened disc in between the paper with oil brushed on both sides.
- Roll the disc using rolling pin to make a flatbread.
- Now gently lift the parchment and place the thalipeeth over a hot griddle.
- Put oil on both the sides and cook well.
- Your thalipeeth is ready to be served with yogurt or coriander mint chutney.
If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook
Happy Cooking!
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