Farali Thalipeeth Recipe| Sabudana Thalipeeth | Simply Tadka (2024)

Sabudana Thalipeeth is a Maharashtrian recipe which prepared with sago pearls and potato based dough like a roti. This is a falahari or farali version of thalipeeth which prepared especially during fasting. This is a simple and tasty Indian bread recipe which made throughout the India.

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For more variation you can add grated carrot, grated and boiled lauki and more vegetables. You can serve this thalipeeth recipe with green coriander chutney and curd for breakfast and also for lunch and dinner during vrat and Navratri festival. Sabudana is a fasting food which is full of carbs and giving so much energy during vrat and navratri days.

Thalipeeth is a type of savory pancake which is popular in western India. The dough is prepared from a flour or grain called bhajanee made from roasted grains, legumes and spices. For Bhajanee, the grains include rice, wheat, bajra, jowar and for legumes include chana and urad. This dish is quite popular in Maharashtra.

For Farali Version, you can prepare bhajanee from sadudana and rajgira to make a thalipeeth for fasting or vrat.

Here you can check more farali or fasting recipe, like Apple Kheer, Orange Kheer, Sama ki Kheer, Kuttu ki Poori, Farali Aloo Jeera, Makhana Kheer, Lauki Kuttu ke Chille

Here you can check more sabudana recipe, like Sabudana Khichdi, Sabudana Vada, Sabudana Payasam, Gil-e-Firdus.

Check my other recipe under A-Z Indian flatbread series:

A- Aloo Cheese Paratha

B- Bajra Bhakri

C- Chur Chur Naan

D- Dhakai Paratha

E- Easy Seyal Phulka

Ingredients:

1/2 Cup Sago Pearls/ Sabudana

2 Large Sized Potatoes, Boiled and Mashed

2 Green Chilies, Chopped

2 Tbsp. Green Coriander, Chopped

1/4 Cup Peanuts/ Cashewnuts, Broken

1 Tsp. Cumin Seeds

Rock Salt to Taste

Black Pepper Powder to Taste

Oil For Cooking

Water for Soaking

How to Make Thalipeeth:

Wash and soak the sabudana for 6-7 hours or overnight, now drain and squeeze the sabudana to remove extra water completely. Combine sabudana with all other ingredients except oil and make a non-sticky dough consistency mixture. Now divide the dough into equal portions. Take a small portion and start patting over butter paper or greased plastic sheet. Make a small hole in center so that absorb oil and cook fast. Grease the oil on non-stick pan and gently place the thalipeeth over the hot tawa or pan. Add some oil over the thalipeeth and cook on medium flame till to golden. Now flip it carefully and again grease with little oil and cook both sides. Serve hot thalipeeth with chutney and curd. Dip your hand in water so that you can spread the dough equally and avoid the cracks.

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