Sabudana Thalipeeth Recipe – Easy Potato & Peanut Snack

Last Updated on 4 months by Neha Deshmukh

Sabudana Thalipeeth Recipe – Easy Potato & Peanut Snack

Introduction

Okay, let’s be real – sabudana thalipeeth is comfort food defined. It’s one of those snacks that instantly transports me back to my childhood, especially during fasting times. I first made this on my own when I moved away from home and desperately missed my mom’s cooking! It took a few tries to get it just right, but now it’s a go-to when I’m craving something savory, satisfying, and a little bit special. This recipe is super easy, even if you’re new to Indian cooking, and I’m going to share all my tips and tricks to help you nail it.

Why You’ll Love This Recipe

This sabudana thalipeeth recipe is a winner for so many reasons! It’s quick to put together (once the sabudana is soaked, of course!), packed with flavour, and incredibly versatile. Plus, it’s naturally gluten-free and a fantastic option for those observing fasts (vrat). It’s a perfect snack, light meal, or even a side dish.

Ingredients

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

• 1 cup sabudana (tapioca pearls)
• ½ – ¾ cup peanuts
• 2 potatoes, boiled & mashed
• 2 green chilies, finely chopped
• 1 tsp cumin / jeera
• 1 tsp pepper, crushed
• 1 inch ginger, grated
• 2 tbsp coriander, finely chopped
• 1 tsp lemon juice
• 1 tsp salt
• ½ – ¾ cup singhare ka atta / chestnut flour
• Oil, for roasting

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Sabudana: Types & Soaking Tips

There are different sizes of sabudana available. Smaller pearls cook faster, so adjust soaking time accordingly. The key is to rinse the sabudana really well under cold water until the water runs clear. This removes excess starch. Then, soak it in enough water (about 1 cup for 1 cup of sabudana) for at least 4 hours, or even overnight. You want the pearls to be soft and translucent, but not mushy.

Singhare Ka Atta (Chestnut Flour): A Regional Specialty & Health Benefits

Singhare ka atta is made from water chestnut and is a staple in North Indian cuisine, especially during fasting. It’s naturally gluten-free and a good source of carbohydrates. You can usually find it at Indian grocery stores.

Peanuts: Roasting for Optimal Flavor

Dry roasting the peanuts really brings out their flavour. Don’t skip this step! Just keep a close eye on them, as they can burn quickly. Once cooled, peeling the skins gives a smoother texture to the thalipeeth.

Green Chilies: Adjusting the Spice Level

I like a little kick, but feel free to adjust the number of green chilies to your preference. You can also remove the seeds for a milder flavour.

Oil: Choosing the Right Oil for Roasting

I prefer using a neutral-flavored oil like sunflower or vegetable oil for roasting. Ghee (clarified butter) adds a lovely flavour, but it has a lower smoke point, so be careful.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse 1 cup of sabudana thoroughly and soak in 1 cup of water for at least 4 hours until soft and non-sticky.
2. While the sabudana is soaking, dry roast ½ – ¾ cup of peanuts on medium heat. Once cooled, peel the skins and coarsely crush them.
3. In a large bowl, combine the soaked sabudana, 2 mashed potatoes, the roasted peanuts, 2 finely chopped green chilies, 1 tsp cumin, 1 tsp crushed pepper, 1 inch grated ginger, 2 tbsp finely chopped coriander, 1 tsp lemon juice, and 1 tsp salt. Mix everything really well.
4. Now, add ½ – ¾ cup of singhare ka atta (chestnut flour) and knead it into a soft dough. If the dough is too dry, add a little water, a teaspoon at a time, until it comes together.
5. There are two ways to cook these: the butter paper method or the direct tawa method.
   • Butter Paper Method: Grease a piece of butter paper. Flatten a dough ball into a thick disc on the paper. Carefully flip it onto a hot tawa (flat griddle). Peel off the butter paper and cook both sides with a little oil until golden brown and crispy.
   • Direct Tawa Method: Grease the tawa directly. Flatten a dough ball onto the tawa. Cook on medium flame with oil until crispy, flipping once.
6. Serve hot sabudana thalipeeth with butter and your favourite spicy chutney!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Texture

The texture should be slightly crispy on the outside and soft on the inside. Don’t overcrowd the tawa, and cook on medium heat to ensure even cooking.

Preventing Stickiness During Cooking

Make sure your tawa is well-greased. If you’re using the direct tawa method, a non-stick tawa is your best friend!

Mastering the Tawa Technique

Don’t flip the thalipeeth too early. Let it cook for a few minutes on each side before flipping to prevent it from breaking.

Variations

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

Vegan Sabudana Thalipeeth

Simply skip the ghee and use oil for cooking.

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

This recipe is already naturally gluten-free, thanks to the singhare ka atta!

Spice Level Adjustments: Mild to Spicy

My family loves a good kick, but for my niece, I reduce the green chilies to just one, and sometimes even remove the seeds.

Festival Adaptations: Navratri & Fasting-Friendly

This is a classic Navratri and fasting recipe! It’s light, nourishing, and perfectly in line with fasting guidelines.

Serving Suggestions

Sabudana thalipeeth is delicious on its own, but it’s even better with:

• Spicy mint-coriander chutney
• Sweet tamarind chutney
• A dollop of yogurt (if not fasting)
• A sprinkle of chaat masala

Storage Instructions

Leftover sabudana thalipeeth can be stored in an airtight container at room temperature for up to 2 days. Reheat on a tawa or in a toaster oven to restore crispiness.

FAQs

Got questions? I’ve got answers!

What is Sabudana and where does it come from?

Sabudana are small, pearl-like balls made from the starch of the sago palm. They’re a popular ingredient in Indian cuisine, especially during fasting.

Can I make the dough ahead of time?

Yes, you can! The dough can be made a few hours in advance and stored in the refrigerator. Just add a little water if it becomes too dry.

What can I substitute for Singhare ka Atta?

If you can’t find singhare ka atta, you can try using potato starch or cornstarch, but the flavour and texture will be slightly different.

How do I know if the sabudana is soaked enough?

The sabudana should be soft and translucent, with no hard centre. If they’re still hard, soak them for a little longer.

What chutneys pair best with Sabudana Thalipeeth?

Spicy mint-coriander chutney and sweet tamarind chutney are classic pairings. But honestly, any chutney you love will work!