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Potato and Corn Rolls
DRY FRUIT MODAK
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1 cup - soaked sabudana/sago
3 tbsp - boiled potato
1 tbsp - rajgiri flour
2 tbsp - peanuts
2 - green chillies
1/3 tsp - grated ginger
2 tbsp - buttermilk
2 tbsp - fresh coriander
1/2 tsp - cumin seeds
1/2 tsp - chilli powder
1/2 tsp - salt
2 tsp - oil
How to Make Saboodana Thalipeeth
Soak 1/2 cup sabudana (sago) in approx. 3/4 cup water for 8 hours or overnight.
Mash potatoes and chop green chilli, and fresh coriander.
Dry roast peanuts in a pan or microwave for 4 minutes, rub and remove the skin.
Take peanuts in a mixer jar and crush to make coarse powder.
Take a bowl add sabudana, mashed potatoes, chopped green chillies, fresh coriander, peanut powder, salt, pepper or chilli powder and 2 tsp oil; mix well.
Add approx. 2-3 tbsp of buttermilk and mash and mix the mixture well and make a dough.
Heat a non-stick pan take a medium size ball from this dough and place on the griddle.
With damp fingers press it and spread it on the tawa OR make a ball and keep between 2 greased thick plastic sheets and roll to make a medium thick paratha.
Place on a non-stick tawa and make three holes on it and pour few drops of oil or ghee in the holes.
Cover and cook on low flame for 3-5 minutes.
Turn the side, drizzle some oil and cover and cook again for 2-3 minutes.
Recipe courtesy: Maayeka
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