Sabudana Thalipeeth Recipe – Tapioca Pearl Spicy Flatbread
Sabudana Thalipeeth, a delicious Maharashtrian delicacy, combines the chewy texture of tapioca pearls with the crunchiness of roasted peanuts and the vibrant flavors of green chilies, ginger, and spices. This gluten-free and vegetarian recipe is perfect for breakfast, as a light dinner, or during fasting days. Serve it with green chutney and homemade yogurt to complete this traditional dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sabudana (Tapioca Pearls), soaked | 1 cup |
| Potatoes (Aloo), boiled | 2 |
| Green Chilies, finely chopped | 3-4 |
| Ginger, grated | 1 inch |
| Turmeric Powder (Haldi) (Optional) | 1/4 teaspoon |
| Roasted Peanuts (Moongphali), crushed | 1/2 cup |
| Coriander (Dhania) Leaves, chopped | 1 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Salt | To taste |
| Ghee or Oil (for cooking) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~15 g |
| Protein | ~3 g |
| Fat | ~5 g |
| Fiber | ~2 g |
Preparation & Cooking Time
| Task | Duration |
|---|---|
| Preparation Time | 0 minutes |
| Cooking Time | 40 minutes |
| Total Time | 40 minutes |
Servings
This recipe yields 8 flatbreads, serving approximately 4 people.
Step-by-Step Instructions
1. Prepare the Dough
- In a large mixing bowl, combine the soaked sabudana, mashed boiled potatoes, crushed roasted peanuts, finely chopped green chilies, grated ginger, turmeric powder (if using), cumin seeds, and salt.
- Mix everything thoroughly until it forms a cohesive dough-like mixture.
2. Divide and Shape
- Divide the dough into 8 equal portions.
- Wet a muslin cloth or plastic sheet with water to prevent sticking. Place one portion of the mixture onto the cloth and shape it into a ball.
- Using moistened fingers, gently flatten the ball into a thin, round flatbread. Aim for an even thickness for uniform cooking.
3. Preheat the Skillet
- Grease a skillet or non-stick pan with a little oil or ghee and preheat it on medium heat.
4. Cook the Thalipeeth
- Carefully transfer the flattened sabudana thalipeeth onto the preheated skillet.
- Cook on one side until you notice steam rising from the top and the edges look slightly cooked.
- Using a flat spatula, flip the thalipeeth over and cook the other side until golden brown and crispy, adding a little more ghee or oil as needed.
5. Serve
- Once cooked, transfer the sabudana thalipeeth to a plate. Repeat the process for the remaining portions.
- Serve hot with fresh green chutney and a side of homemade yogurt.
Serving Suggestions
Sabudana Thalipeeth pairs beautifully with:
- Green Chutney: A tangy and flavorful accompaniment made with fresh coriander, mint, and green chilies.
- Homemade Yogurt: The creamy, cool texture complements the crispy thalipeeth perfectly.
Tips for Perfect Sabudana Thalipeeth
- Soaking Sabudana: Ensure the tapioca pearls are soaked properly, as under-soaked pearls may remain hard, and over-soaked ones may turn mushy. Rinse them thoroughly and soak for about 4-6 hours or overnight.
- Crispy Texture: Cook on medium heat and use a generous amount of ghee or oil to achieve a golden, crispy finish.
- Fasting Recipe: For fasting (vrat), skip turmeric powder and ensure the salt used is “sendha namak” (rock salt).
Why You’ll Love This Recipe
Sabudana Thalipeeth is not just a dish; itβs a wholesome experience that blends simplicity with rich flavors. Packed with energy-boosting ingredients like sabudana and peanuts, this flatbread is ideal for a nourishing start to your day or a comforting meal during fasting. The recipe is gluten-free, easy to make, and brimming with traditional Maharashtrian goodness.
Enjoy this timeless recipe and bring the authentic flavors of Maharashtra to your table!
