I love Maharashtrian ( a State in India) cuisine. So much so that I would secretly hope to be invited for dinner at a Maharashtrian friend’s house. But not any more since the chef in me is eager to try out as many recipes as possible from their cuisine. One of my all time favorites is the Sabudana Thalipeeth. You could call it the Sago roti. This is mainly prepared when people observe fasts. But since I belong to a category of people who do not indulge in injustice to food, I prepare this dish very often for breakfast. It’s crisp on the crust and soft inside and the crunch of the roasted peanuts gels beautifully with the hotness of the chilies to produce a wonderful taste.
- 2 cups Sabudana/ Sago
- 2 large boiled potatoes
- 1 tsp Cumin seeds
- 2 green chilies (chopped)
- Salt to taste
- 1/4 cup roasted Peanuts (ground coarsely)
- 3-4 strings Coriander/cilantro leaves (chopped)
- Ghee/ Oil to shallow fry
- Wash and soak the sago overnight
- The next day, in a bowl mash the potatoes and mix it with the sago.
- Mix all the above listed ingredients, except ghee with the mixture
- On a thick plastic sheet, place a tennis ball size of the mixture and pat it into a round roti shape.
- Make a few holes in the thalipeeth so that it cooks well from inside.
- Heat a pan and pour some oil/ghee into it.
- Gently transfer the thalipeeth on to it.
- Cook both sides till golden brown ( You could place a lid on the pan)
- Serve hot with Yogurt / coconut chutney/ ketchup
Preparation time: ½ hour