Sabudana parantha(sabudana thalipeeth)

Sabudana parantha(sabudana thalipeeth)

  12:19 PM    Soniya

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Ingredients

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

Method

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. Mesh  potato nicely..
4. Add potato, salt to taste, finely chopped green chillis,curry leaves, 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 or you can use wooden rolling board(`chakla) and keep polythene over it and then flatten it,turn that parantha in your palm and put it on tava. 
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.

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