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Sabudana Thalipeeth is a traditional Indian bread with authentic flavors and a satisfying texture. This versatile accompaniment is a family meal essential that pairs perfectly with curries and chutneys.
Rinse sabudana thoroughly and soak in water (just enough to submerge) for 5–6 hours, until pearls are softened but not mushy. Drain well to remove excess moisture.
In a large bowl, combine soaked sabudana, mashed potatoes, roasted peanuts, chopped cilantro, green chilies, salt, cumin seeds, and lemon juice. Mix until the dough just comes together; avoid overmixing to prevent sogginess.
Divide the mixture into equal portions. Grease your hands lightly with oil, then flatten each ball into a ⅓-inch thick patty on a plastic sheet or parchment.
Heat a skillet or heavy pan over medium flame. Drizzle a little oil and gently transfer the formed patty onto the pan. Cook for 3–4 minutes on one side without disturbing until golden spots appear.
Flip the thalipeeth carefully, drizzle a bit more oil around the edges, and cook the second side on low-medium heat for another 3–4 minutes for an even, crisp texture.
