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SABUDANA THALIPEETH

Thursday, February 20, 2014

An Indian-Maharashtrian delight for breakfast, high tea or starter
It is simple vegetarian sago omlette without eggs calls cheela

(Made 8 discs)

Ingredients
1 cup - Sabudana {Pearls of sago palm}
2 pcs - Potatoes (boiled and mashed)
3 pcs - Green chillies
2 Tbsp - Coriander leaves {Cilantro} (chopped)
1 Tbsp - Cumin seeds {Jeera} (dry roasted)
1/2 cup - Peanuts {Mungphali} (roasted and crushed)
1/2 inch - Ginger (grated)
3 tsp - Lemon juice
1 tsp - Sugar
To taste - Rock salt {Sindha Namak, Kala Namak}
1 1/2 Tbsp - Ghee

Method
Wash and drain sabudana sprinkle a little water and keep it covered for 45 minutes.
Add potatoes, green chillies, coriander leaves, cumin seeds, peanuts, ginger, lemon juice, sugar, rock salt, and mix well.
Take some of it on the oiled palm of the hand and tap it with the four fingers.
Put it on a hot griddle (tava).
Make two holes and put little ghee in them and also around the thalipeeth.
Flip over when it is light golden and cook the other side also.
Remove from the griddle, spread the green chutney and fold it.
Top it with garlic chutney.
Serve with salted curd.

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