Last Updated on 4 months by Neha Deshmukh

Sabudana Thalipeeth Recipe – Authentic Potato & Peanut Fasting Snack

Introduction

Okay, let’s be real – finding satisfying snacks during fasting periods (vrat) can be tough. But trust me, this Sabudana Thalipeeth recipe is a game-changer. It’s crispy, flavorful, and packed with energy to get you through those long fasting days. I first made this for a Navratri get-together, and it was gone in minutes! It’s become a family favorite ever since. Let’s dive in and make some magic in the kitchen!

Why You’ll Love This Recipe

This Sabudana Thalipeeth isn’t just a vrat snack; it’s a delicious treat anyone will enjoy. Here’s why you’ll love it:

• Flavorful: The combination of sabudana, potatoes, peanuts, and spices is simply divine.
• Texturally satisfying: Crispy on the outside, soft on the inside – the perfect bite!
• Energy-boosting: Sabudana is a great source of carbohydrates for sustained energy.
• Easy to customize: Adjust the spices to your liking, and add your favorite ingredients.
• Naturally Gluten-Free: Perfect for those with gluten sensitivities.

Ingredients

Here’s what you’ll need to make these delightful thalipeeths:

• 1 cup sabudana (tapioca pearls)
• 2 medium/large potatoes, boiled and mashed
• 1 teaspoon cumin powder
• 4 tablespoons roasted peanuts, coarsely crushed
• 1 inch ginger, grated
• ½ cup coriander leaves, finely chopped
• 1 teaspoon lemon juice
• 1 teaspoon sugar
• Sendha namak (rock salt) to taste
• Peanut oil/ghee for cooking

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your thalipeeths turn out perfectly:

Sabudana (Tapioca Pearls): Types & Soaking Tips

There are different sizes of sabudana available. I prefer the smaller pearls for this recipe, as they bind better. Soaking is crucial. Rinse the sabudana well under cold water until the water runs clear. Then, soak it overnight (or for at least 8-10 hours) in enough water to fully cover it. It should be soft and translucent – no crunchy bits allowed!

Sendha Namak (Rock Salt): Why It’s Used in Fasting

Sendha namak is a special type of rock salt traditionally used during fasting. It’s believed to be purer and more sattvic than regular salt. You can find it at most Indian grocery stores.

Potatoes: Choosing the Right Variety

I like to use a starchy potato like Russet or Yukon Gold. They mash beautifully and help bind the thalipeeths together. Avoid waxy potatoes, as they won’t mash as well.

Cumin Powder: Freshness & Flavor

Freshly ground cumin powder has the best flavor! If you can, grind your own cumin seeds. Otherwise, make sure your cumin powder is relatively recent – older spices lose their potency.

Regional Variations in Thalipeeth Spices

While this recipe is a classic, thalipeeth variations abound across Maharashtra and beyond! Some families add a pinch of turmeric, chili powder for a kick, or even a touch of amchur (dried mango powder) for tanginess. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the sabudana overnight in water until fully softened. This is the most important step, so don’t rush it!
2. Drain the soaked sabudana completely using a strainer. Press out any excess water – you want it to be as dry as possible.
3. In a large bowl, combine the drained sabudana with the mashed potatoes, cumin powder, crushed peanuts, grated ginger, chopped coriander, lemon juice, sugar, and sendha namak.
4. Mix everything really well with your hands. This is where the magic happens!
5. Grease your hands with a little oil or ghee. This prevents the mixture from sticking.
6. Shape the mixture into flat, round discs, about 3-4 inches in diameter.
7. Heat oil or ghee in a pan over medium heat.
8. Carefully place the thalipeeths in the hot oil/ghee.
9. Cook for about 3-4 minutes per side, or until golden brown and crispy.
10. Serve hot with your favorite fasting-friendly chutney or yogurt!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Texture

The key to a good thalipeeth is getting the right consistency. The mixture should be firm enough to hold its shape, but not too dry. If it’s too dry, add a tiny bit of water. If it’s too wet, add a little more sabudana.

Preventing Thalipeeth from Sticking to the Pan

Make sure the oil/ghee is hot enough before adding the thalipeeths. Also, greasing your hands helps prevent sticking when shaping them.

How to Tell When Thalipeeth is Cooked Through

The thalipeeths should be golden brown and crispy on both sides. Gently press on the center – it should feel firm, not soft and doughy.

Variations

Want to switch things up? Here are a few ideas:

Vegan Sabudana Thalipeeth

Simply use oil instead of ghee for cooking.

Gluten-Free Sabudana Thalipeeth (Naturally Gluten-Free!)

This recipe is naturally gluten-free! Just double-check that your cumin powder hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment: Mild to Spicy

My friend, Priya, loves to add a pinch of green chili paste to her thalipeeths for a spicy kick. Feel free to adjust the spices to your preference.

Festival Adaptations: Navratri & Ekadashi

These are perfect for Navratri and Ekadashi fasting. You can also add other fasting-friendly ingredients like singhara (water chestnut) flour or kuttu (buckwheat) flour.

Serving Suggestions

Sabudana Thalipeeth is delicious on its own, but even better with:

• Fasting-friendly green chutney
• Yogurt (if not fasting)
• A sprinkle of chaat masala

Storage Instructions

Leftover thalipeeths can be stored in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be tasty! You can reheat them in a pan or oven to restore some of the crispness.

FAQs

Got questions? I’ve got answers!

What is Sabudana and where can I find it?

Sabudana are small, pearl-like tapioca balls. You can find them at most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

Can I use regular salt instead of Sendha Namak?

While you can use regular salt, sendha namak is traditionally used during fasting. It’s believed to be more purifying.

Can I make the thalipeeth batter ahead of time?

You can prepare the mixture ahead of time and store it in the refrigerator for up to a day. However, the sabudana might absorb some moisture, so you might need to add a little water before shaping the thalipeeths.

What if my sabudana is still hard after soaking overnight?

Some sabudana takes longer to soften. Try soaking it for another few hours, or gently massaging it with a little water.

What chutneys pair best with Sabudana Thalipeeth?

Green chutney, mint chutney, and even a simple yogurt dip with a sprinkle of cumin powder are all fantastic pairings!