Sabudana Thalipeeth and Aloo Raita | Navratri Vrat Recipes ~ Indian Khana

Sabudana Thalipeeth and Aloo Raita | Navratri Vrat Recipes

Sabudana Thalipeeth or say Sago(Tapioca) Potato Pancake is one of the easy recipe to make and it taste very good. Thalipeeth is kind of savoury pancake made from different types of flours, popular in Western Indian State Maharashtra. I started making thalipeeth for some time now and love it.

Sabudana Thalipeeth is popular during Navrathri or fasting time, it can be consumed as snack or a meal. The recipe calls for minimal ingredients and results is delicious pancakes, we just have to take care of only few small things while making these beauties. I have done here mini thalipeeth, it’s easy to make and cook, one can do a normal or large size using the same method. Not only during fasting but you can make these for breakfast or for evening snacks, kids will like this as it’s not spicy at all, even DH doesn’t like Sago but to my surprise he ate this happily which I didn’t expected.

Sabudana Thalipeeth Sago Potato Pancake Potato Dip Aloo ka raita recipes

Ingredients: [Makes 16-18 mini pancakes]

Sabudana/Sago Pearls (Tapioca) - 1 Cup
Boiled Potato – 3 [medium]
Roasted Peanuts – 1/2 Cup
Green Chillies – 3 [add more if you want to make it little spicy]
Cumin Seeds – 1 tsp
Cumin Powder – 1 tsp
Lemon Juice – 1 tbsp
Chopped Cilantro – 2 tbsp
Rock Salt (Sendha Namak) – to taste
Ghee/Oil – For brushing

Sabudana Thalipeeth Tapioca Potato Pancake recipe

Method:

1. Rinse and soak sabudana/sago for 4-6 hours or over night. For more details on how to soak sago you can refer to my sabudana khichdi post. Drain the water, it should looks like this.

2. Peel and mash boiled potato, make it without any lumps. Coarsely grind roasted peanut.
3. In a bowl or plate add all the ingredients except ghee/oil and mix well. Sago and potato should not have water otherwise the dough will be very sticky. Divide in to equal portion and make into smooth balls, meanwhile heat a pan/tawa.

4. To make the thalipeeth there are two-three ways to do it
~ Method 1: Take one dough ball at a time and place it on a greased plastic sheet or zip lock bag. You can grease the plastic sheet with oil or water, I did with water. Dip hand in a bowl of water, gently press down ball with hand and make pancake.

~ Method 2: Take one dough ball and place it in middle of plastic sheet, cover it with another plastic sheet and roll it using a rolling pin.
~ Method 3: Take one dough ball and place it in middle of plastic sheet, cover it with another plastic sheet. Place a flat bowl (katori) on top of the ball and press it slowly to make a pancake, if there is any breaks seal it with hands. I found this method most easy and fast way to do it.

5. Which ever method you are using carefully lift the plastic sheet flip thalipeeth in another hand and gently place it on tawa. This has to be done with little care to avoid breaking of pancakes.
6. Let it cook on medium flame until the edges becomes light brown, flip and apply ghee or oil. Let the other side cook until golden brown too and apply ghee and oil. Repeat the same for rest.

~ Don’t flip the thalipeeth before the edges becomes brown ie the bottom side has to be brown, if you try to flip the thalipeeth before the edges get's brown it might break.
Serve hot or warm with coconut chutney, curd, pickle or raita.

Variations:
~ If the dough is breaking a lot then you can add 2 tbsp of kuttu ka aata (Buckwheat flour) during fasting. For normal days you can add 2 tbsp of wheat flour.
~ You can use table salt while making this on normal days. You can also add 1 tsp of chilli powder to make it spicy.

Aloo Raita (Potato in Spiced Yoghurt)
Aloo Raita or Aloo Ka Raita is again very simple raita to make and it’s quite different from usual onion or cucumber raita.

Ingredients:

Boiled Potato – 1 medium
Curd/Yogurt – 2 Cups
Green Chilli – 1
Red Chilli Powder– 1/2 tsp + a pinch
Cumin Powder - 1/2 tsp + a pinch
Chopped Cilantro – 1 tbsp
Rock Salt (Sendha Namak) – to taste

Method:

1. Peel and dice boiled potato, finely chopped green chilli and cilantro.