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sabudana thalipeeth

sago seeds chapatis

Recipe by usha of dubai, AE

Don't miss this yummy dish.

Ingredients vegetarian 4 servings

    • 2 cups  sabudana (wash well and drain water. Leave for 5 to 6 hours)
    • 1 potato grated)
    • 2-3 green chillis (finely chopped)
    • 1/2 cup coriander leaves (finely chopped)
    • 2 tbsp peanut powder (dry roast and powder coarsely)
    • oil or butter to fry
    • salt to taste
    • little oil to make dough


    1. Wash sabudana (sago) in running water till powdery substance is washed away. Drain water completely and leave covered for 5 to 6 hours or preferably overnight.
    2. In a kadhai, dry roast peanuts and powder them coarsely with peel to retain their nutritive value.
    3. Grate potato.
    4. Add grated potato, salt to taste, finely chopped green chillis, coriander leaves, peanut powder and 1 tsp sugar and knead to a soft dough.
    5. you can add oil to prevent dough from sticking to your hands.
    6. Take a cricket ball sized dough and flatten it into a chapatti on a tava using your finger tips.
    7. Add oil and cook on medium heat.
    8. Turn over and cook both sides till thalipeeth is golden brown.
    9. Serve hot with coriander chutney or lemon pickle.
    P.S.  this chapati or thalipeeth needs more oil to cook unlike normal chapattis.



    should we boil the potato & then grate it or just grate the potato & it will get cooked on tava?


    i guess usha has missed out to specify when the sabudana needs to be added. sabudana needs to be added in step4. ie Mix grated potato, green chillies, peanuts powder and sabudana with little salt(according to taste). To this if you add few cuminseeds and coriander leaves, it tastes better. Mix all these and make rotis. Potato and groundnut powder is a binding agent in this recipe. (I make sabudana thalipeeth like normal rotis ie with belan.)


    hi usha! ur dish seems to be a food for fasting. Kindly let me know when to add sabudana in the procedure.

    Kirti Mehare

    hi usha! ur dish is really too tasty...i made it often with little change in procedure like, i fried them deep in oil & called it 'sabudana wada'.


    Hello, this dish sucks lots of oil, i guess it is not healthy with oil ratio.



    hi fatema,thanks for the compliments.nice to know you liked it.


    your dish isvery easy 2make and diffrent i just love this


    are we adding sabudana to dough or are we covering potato chapati with sabudana?



    hi kiran, you don't need to preheat the tava.just apply oil on your palm and make the roti on a cold tava and place it on heat.make a few holes on the thalipeeth to allow it to cook the tava befor making the second can also wash the back side of the tava to cool it faster. cheers!usha


    you did not mention when to add sabudaana and if we have to pre-heat the tawa and oil it.