Directions

• In a bowl, take 1.5 cup Sabudana and rinse well .Drain off . Now add 1.5 cup of water and soak Sabudana for 4 to 5 hours or Overnight.Dry roast peanuts in a pan on slow flame .Cool completely , peel the skin and crush coarsely..In a wide bowl, take soaked Sabudana. Add boiled,peeled and mashed potatoes. Also add sendha namak,  green chillies , ginger , chopped coriander, cumin seeds.Also add sugar, lemon juice and crushed peanuts .Mix well and form like a dough. If adding flour, add and mix well . Make sure to combine everything .Prepare soft dough .Grease butter paper with few drops of oil.Take a ball sized Sabudana dough, dip fingers in water and spread evenly. Make a small hole in center for even cookingDon’t spread very thin else it will be very difficult to handle while roasting .Flip over to hot Tava and press gently . Peel the butter paper gently.Add oil and roast both the sides till crispy.Serve hot with Farali Chutney, Raita or curd.

• Soaking Sabudana perfectly plays major role,  so follow perfect measurements and it needs particular duration to soak.Avoid using hot or over cooked potatoes. Try to cook potatoes before time.If it’s tough to handle sabudana thalipeeth while roasting , 1 or 2 tbsp Singhare Ka Atta (Chestnut Flour).