Sabudana Thalipeeth with Chutney

Name: How to cook Sabudana Thalipeeth with Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Karan Tripathi (Food Fanatic)

Sabudana Thalipeeth with Chutney

#BreadDay Ideally, singhada ka aata is used for binding in sabudana thalipeeth, but we had ran out, and had some kuttu remaining from yesterday. Hence, kuttu came to the rescue, and the end result was golden brown and crisp thalipeeth that I served with green chutney, curd and sabudana papad 🙌🏼

Ingredient

Food ration :

2 servings

Cooking time :

30 mins

whole boiled and grated potato

1 cup

soaked sabudana (tapioca pearls)

2-3 tbsp

buckwheat flour (kuttu aata)

1-2

chopped green chillies

1/4 tsp

red chilli powder

1/4 tsp

roasted cumin powder

1/2 inch

grated ginger

2-3 tsp

chopped coriander

to taste

Sendha namak,

3 tbsp

oil (to cook thalipeeth)

Cooking instructions

* Step 1

Except oil, combine all the ingredients in a bowl.

* Step 2

Using a spatula, mix in all the ingredients in the bowl till you get a dough-like mixture ready.

* Step 3

Take a plastic sheet and apply some oil on it. Now take a small ball of dough, place it on the sheet and spread it. Make a small hole in the center.

* Step 4

Apply a little oil to a non-stick pan and cook the thalipeeth on both the sides for 5-6 mins on low flame. It should turn golden brown and crisp.

* Step 5

Serve the thalipeeth hot with curd, lemon and green chutney.

* Step 6

To make phalahari green chutney, combine green coriander, radish leaves (optional), green chillis, lemon juice, curd, 2 cubes of ice and sendha namak. Blitz and your chutney is ready to serve.

* Step 7

Note: Don't use very wet sabudanas or your dough would not come together to make the thalipeeth. Adjust kuttu aata to get proper binding for the dough. Also, you can replace kuttu with sindhade ka aata.

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