Sabudana Thalipeeth with Chutney
Sabudana Thalipeeth with Chutney

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sabudana thalipeeth with chutney. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sabudana Thalipeeth with Chutney is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Sabudana Thalipeeth with Chutney is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook sabudana thalipeeth with chutney using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sabudana Thalipeeth with Chutney:
  1. Take 1 whole boiled and grated potato
  2. Get 1 cup soaked sabudana (tapioca pearls)
  3. Get 2-3 tbsp buckwheat flour (kuttu aata)
  4. Make ready 1-2 chopped green chillies
  5. Get 1/4 tsp red chilli powder
  6. Get 1/4 tsp roasted cumin powder
  7. Take 1/2 inch grated ginger
  8. Make ready 2-3 tsp chopped coriander
  9. Make ready to taste Sendha namak,
  10. Prepare 3 tbsp oil (to cook thalipeeth)
  11. Take Green chutney (see recipe)
Instructions to make Sabudana Thalipeeth with Chutney:
  1. Except oil, combine all the ingredients in a bowl.
  2. Using a spatula, mix in all the ingredients in the bowl till you get a dough-like mixture ready.
  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.
  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.
  5. Serve the thalipeeth hot with curd, lemon and green chutney.
  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. - (see recipe)
  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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