Sabudana Thalipeeth Recipe: We have something super important to share! To grow our small business we are starting to use affiliate links, and we would really appreciate it if you would use our links to buy products if possible. Thank you so much 🙂
Hey there! Thanks so much for stopping by and taking the time to read this Sabudana Flatbread recipe. We have so much to catch up on: this week has definitely had its up and downs but let’s try focusing on the positive! I have been trying to pick up on some new habits including journaling, reading, and listening to podcasts, and here are some favorites I wanted to share:
- Reading Red, White & Blue by Casey McQuiston
- Starting to use this marvelous journal
- Scrolling through Sweet Water Decor
- Listening to The Simplified Podcast by Emily Ley
Ok, but for real, I am trying to get into the habit of journaling and have learned a few things that may help you as well:
- A5 is the supreme size (easy to carry and use!)
- Pretty DOES matter, it makes you want to write more
- What pen you use doesn’t matter that much (honestly, I bought a 3$ black pen from our local stationery shop and it works just fine)
I have tried using many, many journals but this specific one from Sweet Water Decor is my absolute favorite! And talk about motivating quotes on the cover. I am not a professional but these tips definitely help me so I hope they do the same for you 🙂
Ok, now down to business. In today’s post, I am going to share a hustle-free recipe that you can make in Navratri so you can stop stressing out about food and enjoy the festival wholeheartedly.
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Sabudana Flatbread
Ingredients
- ½ cup sabudana sago
- 3 medium size boiled
- 2 tbsp rajgira atta
- 1 tbsp peanuts crushed
- ⅓ cup coriander finely chopped
- 2 green chilies finely chopped
- ¼ tsp cumin seeds
- ½ tsp sendha salt
- Vegetable oil for frying
Instructions
- Keep sago soaked in water for 2-3 hours. Once it gets soft take it out in a strainer and leaves it for ½ an hour so that all water gets drained.
- Take boiled potatoes, peel them. As we don’t want any lumps so we grated potatoes with the grater.
- Now in a big bowl take Sabudana, potatoes, chilies, salt, rajgira atta, peanuts, and cumin seeds. Mix them well. In the end, add coriander leaves and again mix them well.
- Make small balls of equal size. Grease a plastic sheet and put this ball on it. With the wet hands pat this ball gently and make it like a small size poori.
- Keep the tawa on the stove and let it get hot on medium flame. Once the tawa gets a little hot put this sabudana flat on it and pour 1 tsp of oil, let it cook till it gets golden brown. Once it gets golden brown flip the side and again repeats the same procedure.
- Serve it with mint chutney or pomegranate raita to go one step ahead.