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How To Cook Falahari Thalipeeth | Sabudana Thalipeet
Thalipeeth is a very popular form of Maharashtrian bread that is commonly eaten during the fasting season. We are going to be making the Falahari Thalipeeth that is the first special version of thalipeeth.
Falahari Thalipeeth is a healthy, hearty, and easy-to-make dish for the people who are fasting and the best part is that making it does not require lots of effort. All you need is to go through the ingredients and then gather them all in order, set aside enough time for it to cook, and that’s it!
Thalipeeth can be eaten by itself as a snack or at breakfast, during lunch, or dinner. A good thing is that thalipeeths don’t spoil easily so you can always have some in the kitchen just in case. Even if you don’t make this one, thank me later!
Fasting days are fasting days because we should not be eating spicy food as it makes us dehydrated and irritable. We should always drink lots of water and also eat foods like fruits, cooked green vegetables, falahari thalipeeths, etc to give our body the energy to fast.
Thalipeeth is healthy and nutritious because they are made up of sabudana, sweet potatoes/regular potatoes, water chestnut flour, roasted peanuts, green chilly, rock salt, chopped coriander leaves, and lemon juice.
Here in this recipe, I have used sabudana (sago), water chestnut flour, boiled potatoes along with extra flavorings of green coriander and green chilies.
Falahari Thalipeeth can also be served with cucumber raita, mint chutney, or bathua raita. Not only this, you can additionally make variations of your choice to this dish by replacing the boiled and mashed potatoes with sweet potatoes or raw bananas.
All these ingredients are commonly used during fasting in Indian recipes. Try this recipe and we shall be looking forward to your comments in the comment section below.
Recipe To Cook Falahari Thalipeeth
Preparation: 10 minutes
Cooking time: 20 minutes
Total Time: 30 minutes
Serves:10 thalipeet (2 each for 5 people)
Author: Ranjeeta Nath Ghai
Ingredients
- ½ cup Sabutdana साबूदाना [CLICK HERE TO BUY ONLINE]
- 1 cup Water पानी
- 2 medium boiled potatoes उबले हुए आलू
- 1/3 cup water chestnut flour सिंघाड़े का आटा [CLICK HERE TO BUY ONLINE]
- 4 tbsp roasted peanuts भुनी हुई मूंगफली
- 4-5 green chilly हरी मिर्च
- 1 ¼ tsp Rock salt सेंधा नमक [CLICK HERE TO BUY ONLINE]
- 2 tbsp chopped coriander leaves हरा धनिया
- Pinch of sugar चुटकी चीनी
- ½ inch finely chopped ginger बारीक कटा अदरक
- 1 ½ tsp lemon juice निम्बू का रस
- 2 tbsp dry water chestnut flour to roll the thalipeeth सूखा सिंघाड़े का आटा (पलेथन के लिए)
- ghee/olive oil to cook as required घी [CLICK HERE TO BUY ONLINE]
Method Of Preparation
- Wash the sabudana well till they run clean.
- Soak the sabudana in about 1 cup water for 2 to 3 hours full stuff.
- After 2-3 hours you see that the granules will absorb the water will become soft and swollen and each granule will be separate.
- If the sabudana is still hard, add a little more water and leave it on for some time.
- Drain out extra water (if it has any). Normally it would soak in all the water unless you have put in excess amount.
- Remove the stem of the green chillies wash them nicely and chop them finely.
- Peel the boiled potatoes and mashed them thoroughly so that no hard lumps remain.
- Crush the costly ground dry roasted peanuts.
- Kneed together soaked sago, mashed potatoes, sugar, ginger, crushed peanuts, chopped green chilies, chopped coriander leaves, water chestnut flour and salt.
- When all the ingredients are mixed nicely, add lemon juice and mix again. (Add a little more chestnut flour if needed to bind the mixture.)
- Divide the mixture into 10 equal potions, shape them into round balls and flatten them into discs.
- Sprinkle the dry chestnut flour roll out the flattened disks into 3 to 4 inch circle.
- Heat a nonstick flat tava/girdle on medium heat add a little ghee. Place the rolled disk on the girdle.
- After a minute overturn it and sprinkle and a little gee. let it cook it on medium to low heat on both the sides until it turns golden red in color.
- It takes 3-4 minutes to cook the Thalipeeth to turn soft golden brown on both the sides.
- Delicious and healthy Thalipeeth are now ready to be served with chutney, plain yogurt or you can even serve it with cucumber or bathua raita.
Recipe Notes
- You can also cook two thalipeeth together to save time if you have a bigger non-stick girdle.
- If you prefer more or less green chillies, increase it or decrease it according to your taste.
- If you like sweet flavors, you can also use mashed sweet potatoes instead of regular potatoes.
- If you desire a change you can also use buckwheat flour that is kuttu ka atta in place of water chestnut flour.
- Apply some peanut/olive oil on your palms. Take some portion from the mixture and begin to flatten it with your palms to a round shape.
- If you can’t do this then alternatively you can also flatten on a Ziplock bag. I find it easier to flatten with my palms.
- Sabudana should not be cooked with hot mashed potatoes since this will partially cook the starch of the sabudana and make it sticky.
You Might Like To Check Out Other Fasting Food Recipes
- Best Nutritious Singhara Atta Cheela Recipe [No Onion No Garlic Navratri Fasting/Vrat Recipe]
- How to Cook Kuttu Ka Paratha Recipe | Vrat Ka Paratha Recipe | Kuttu Ki Roti
- Kuttu Ke Pakode | Buckwheat Fritters | Kuttu Ki Vrat Ki Pakodi
- Phalhari Chutney | Vrat ki Chutney | Coriander Chutney
- Tangy Lauki Aloo Ki Sabji Recipe
- Aloo Tamatar Ki Sabji
Quick Overview
Recipe Name: How To Cook Falahari Thalipeeth | Sabudana Thalipeet
Author: Ranjeeta Nath Ghai
Description: Thalipeeth is a traditional Maharashtrian flatbread cooked with sago. It very popular in western India and is often known as vrat ka khana.
Preperation time: 10 M
Cook Time: 20 M
Total Time: 30 M
Type: snack, lunch, dinner
Recipe Yield: 5 people (2each)
Recipe Ingredients: ½ cup Sabutdana साबूदाना , 1 cup Water पानी, 2 medium boiled potatoes उबले हुए आलू, 1/3 cup water chestnut flour सिंघाड़े का आटा , 4 tbsp roasted peanuts भुनी हुई मूंगफली, 4-5 green chilly हरी मिर्च, 1 ¼ tsp Rock salt सेंधा नमक , 2 tbsp chopped coriander leaves हरा धनिया, Pinch of sugar चुटकी चीनी, ½ inch finely chopped ginger बारीक कटा अदरक, 1 ½ tsp lemon juice निम्बू का रस, 2 tbsp dry water chestnut flour to roll the thalipeeth सूखा सिंघाड़े का आटा (पलेथन के लिए), ghee/olive oil to cook as required घी
Recipe Instructions: Wash the sabudana well till they run clean. Soak the sabudana in about 1 cup water for 2 to 3 hours full stuff. After 2-3 hours you see that the granules will absorb the water will become soft and swollen and each granule will be separate. If the sabudana is still hard, add a little more water and leave it on for some time. Drain out extra water (if it has any). Normally it would soak in all the water unless you have put in excess amount. Remove the stem of the green chillies wash them nicely and chop them finely. Peel the boiled potatoes and mashed them thoroughly so that no hard lumps remain. Crush the costly ground dry roasted peanuts. Kneed together soaked sago, mashed potatoes, sugar, ginger, crushed peanuts, chopped green chilies, chopped coriander leaves, water chestnut flour and salt. When all the ingredients are mixed nicely, add lemon juice and mix again. (Add a little more chestnut flour if needed to bind the mixture.) Divide the mixture into 10 equal potions, shape them into round balls and flatten them into discs. Sprinkle the dry chestnut flour roll out the flattened disks into 3 to 4 inch circle. Heat a nonstick flat tava/girdle on medium heat add a little ghee. Place the rolled disk on the girdle. After a minute overturn it and sprinkle and a little gee. let it cook it on medium to low heat on both the sides until it turns golden red in color. It takes 3-4 minutes to cook the Thalipeeth to turn soft golden brown on both sides. Delicious and healthy Thalipeeth is now ready to be served with chutney, plain yogurt or you can even serve it with cucumber or bathua raita.
Recipe Cuisine: Indian, Maharashtrian
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Health Benefits
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Ease of Cooking
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Safe to Eat While Fasting
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