Thalipeeth is a kind of flatbread native to the Indian state of Maharashtra. It is typically made with a mix of wheat, rice, millet, sorghum, lentils and spices that are first dry-roasted and then made into flour either at home or can be bought from the store as a readymade mix called ‘bhajani. There are many varieties of Thalipeeth, and the most popular one is the SagoThalipeeth. In India sago is also known as sabudana. It is a starchy substance extracted from the stems of sago palm trees, then processed into small, circular pellets, which are sometimes referred to as pearls. These pearls are commonly used as energy-boosting ingredients in soups, puddings, smoothies, side dishes and main courses.
Sago thalipeeth is popular throughout India and is made specially during fasting days but since I don’t follow ‘fast’ (abstaining certain foods during Navratri), I make these whenever I fancy eating them. The dough is similar to that of Sabudana Vada but the end result is very different because this is cooked on a skillet instead of deep frying.
It’s an extremely flavorful recipe loaded with fresh exciting flavors. All you have to do to make this delicious flatbread is to soak sago pearls overnight. Everyone seems to have a different method for soaking sago, so there is no one foolproof method as such. I soak it overnight in just enough water and it results in perfectly fluffed sago. It absorbs all the water. If you forget to soak then another thing to try is to add warm water (not hot, or else it will become sticky). Let it stand for 30 minutes. Depending on the type and quality it might take more soaking time. Check, If the grains feel hard sprinkle some water and leave aside for some more time. If some water remains and sago feels soaked well, drain the excess water using a strainer. Sago is ready for use when you are able to press it with your fingertips, and it should feel soft. So experiment with your sago and decide soaking time.
When the sago is soaking boil potatoes and chop up cilantro and other stuff. Once everything is ready, mix the fluffed sago pearls with mashed potatoes, herbs, spices and your choice of flour. You can also add shredded carrot, zucchini or any other vegetable to the dough. Water is not required to mix but you can use a tbsp. or so if needed. Make equal portion of golf size balls. Thalipeeth means “hand patted” so the traditional method of making this is to take a small handful of the dough and pat it directly on the hot skillet into discs. I follow a different method in which the dough is patted out into rounds on a plastic paper. Then transfer the prepared round onto the hot griddle. This method gives more flexibility as it is easy to control the shape and the thickness of the flatbread.
Serve the cooked Sabudana thalipeeth fresh and hot from griddle with yogurt or pickle or variety of chutneys. Crisp outside and soft and gooey inside… it taste really good and is very filling. Enjoy this savory treat and get creative with your own version!
Ingredients
- 1/3 cup Sabudana (sago)
- 1 1/2 cup boiled and mashed potato
- 1 tsp grated ginger
- 2 green chilies, chopped
- 1 tbsp. green onion, chopped
- 3-4 tbsp. dry roasted crushed peanuts
- 3/4 tsp. salt
- 2 tbsp. chopped cilantro
- 1 tbsp. chopped mint (optional)
- 1 tsp coarsely ground cumin, roasted
- 1/4-1/3 cup buckwheat or sorghum or millet or rice flour ( I use whatever is available)
Instructions
- Rinse sago and soak in 1/3 cup water for 8 hours or overnight (Keep it covered,sago will be nicely fluffed).
- Dry roast peanuts in a pan or microwave for 4 minutes, rub and remove the skin
- Take peanuts in a tea towel and crush with a rolling pin to make coarse powder.
- Take a bowl add Sago, mashed potatoes, chopped green chili, fresh cilantro, ginger, crushed peanuts powder, salt and mint (if using). Mix well
- Add buckwheat flour and mix the mixture well to make a dough. Sprinkle water if the dough seems dry.
- Heat a nonstick griddle.
- Divide dough into 8 equal portions. Place each portion on a piece of plastic that has been greased. Pat with wet fingers to spread the dough into a circle.
- Gently remove the patted thalipeeth from plastic and transfer it onto a nonstick hot griddle.
- Pan roast them on medium flame for 2-3 minutes, each side and cook till golden brown. Apply little oil on both the sides for crispier texture.
- Serve it hot with chutney and yogurt.
Shana
Wow. Ive heard of this or something similar from a friend once. It looks and sound very tasty and filling at the same time. Very nice info on it too. Thanks Balvinder.:) will try it sometime. Does it reheat well?
Balvinder
Thank you Shana. if you reheat the texture won’t be the same but I do it all the time and don’t mind if it gets little softer. Do it on griddle not microwave.
Angie@Angie's Recipes
A very interesting and delicious flatbread recipe. I love the idea of using pearl sago in these healthy treats.
Barbara
Love the nutty look of your flatbread AND your use of buckwheat flour, my favorite!
Alida @My Little Italian Kitchen
I like your easy to follow recipes, this is delicious and totally new to me. A beautiful recipe indeed. All the best xx
Kathy @ Beyond the Chicken Coop
This not only looks delicious but looks super healthy too!
Summer
These look so delightful ♥
summerdaisycottage.blogspot.com
smitha
This is new to me with sabudana. Will give it a try soon
Shubha
I have grown up eating this thalipeeth.. my neighbor used to prepare it specially for me:) love it.. These gorgeous thalipeeths brought back such fond memories:)
Parul G
Hi
My sabudana got mushy and sticky . What can I do with it or the only option is to throw it ? And restart ?
Balvinder
I wouldn’t throw and will try making pattis by adding wet poha. Hope this will work.
Next time soak Sabudana in just enough water.There are different types of sabudana. Some soak up water pretty soon. The smaller kind which is mostly found in India works best if you soak it overnight in tapwater. But if this is your first time try soaking it during the day and see how long it tastes. Once the sabudana have fluffed up , drain off excess water if any.