• 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 a little spicy]
• Cumin Seeds – 1 tsp
• Cumin Powder – 1 tsp
• Lemon Juice – 1 tbsp
• Singhade ka atta - 1/4 cup
• Chopped Cilantro – 2 tbsp
• Rock Salt (Sendha Namak) – to taste
• Ghee/Oil – For brushing

1. Rinse and soak sabudana/sago for 4-6 hours or overnight. Drain the water
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 into 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 the hand and make a pancake.
   • Method 2: Take one dough ball and place it in the middle of the 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 the middle of the 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 are any breaks seal it with hands. I found this method the easiest and fast way to do it.
5. Whichever 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 become 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.
7. Don’t flip the thalipeeth before the edges become brown i.e. the bottom side has to be brown if you try to flip the thalipeeth before the edges get brown it might break.
8. Serve hot or warm with coconut chutney or curd.

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