Saboodana Thalipeeth

Recipe by
Total Time:
13 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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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.
  • Serve hot.
  • Recipe courtesy: Maayeka