SabudanaThalipeeth /Sago Flatbread

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.

Made with buckwheat flour

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.

Made with sorghum flour

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!