It has been cold and rainy in Bay Area for a past few weeks :-(. Overcast clouds and heavy rains make a perfect recipe for lazing around and do nothing. All to come when you are on a break is a cherry on top of the cake :). It was a perfect weather to feast on some fried Indian delicacies. So all this tempted me to make some for me to eat.
I initially started out with an intention of making Sabudana Vadas (Tapioca fritters). I was too lazy to fry. I stumbled upon this recipe when I was looking for other options of savoring this.
Sabudana (Tapioca) is primarily consumed during fasting. However in Maharashtra, it is often cooked at homes for breakfast or tea-time snacks. This thalipeeth is a medley of boiled potatoes and sabudana. A good substitute to curb your craving 🙂
Ingredients (yield’s up to 5 – 6 thalipeeths)
3 medium-sized potatoes (boiled and mashed)
3/4 cup sabudana (soaked for at least 4 hours. Wash thoroughly. Leave just a little water in the bowl enough to cover the sabudana kernels barely)
1/4 cup finely chopped fresh cilantro
3 – 4 green chillies (finely chopped. Adjust to taste.)
2 tsp grated ginger
salt to taste
1 tbsp fresh grated coconut
2 – 3 tsp freshly squeezed lemon juice
1 tsp sugar
1 tsp red chili powder
For the tadka:
1 tbsp oil
1 tsp asafoetida
2 – 3 fresh curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
oil for shallow frying
- Heat the oil for the tadka. Once hot add asafoetida, mustard and cumin seeds. Once the seeds start to crackle add the curry leaves. Turn off the stove.
- In a mixing bowl, add all the above ingredients along with the tadka and mix well. All the ingredients should be combined thoroughly.
- Place a Ziploc bag (or a cellophane wrap) on a flat surface. Sprinkle and spread some water over the surface of the Ziploc.
- Make a small ball out of the mixture you prepared in step 1. If you think that the mixture is not holding add one more boiled and mashed potato (adjusting the salt accordingly).
- Apply some water to your fingers. Using your fingers, now tap the ball lightly and spread it out in a circle (like a tortilla). Make sure that the thalipeeth is not very thin.
- On a hot griddle, apply some oil and place the thalipeeth on it to cook till it is golden brown.
- You will need to cook the thalipeeth until it is golden brown in color on both sides.
- USe the remainder of the mixture to prepare more thalipeeths following steps 2 – 6.
- Thalipeeths are ready to be savored.
Tips for serving
- You can relish these with green cilantro mint chutney or tomato ketchup
- These also taste really good with some cucumber and yogurt raita