Indian Sabudana Thalipeeth Recipe

Sabudana: Tapioca pearls that need to be soaked overnight to soften.

Potatoes: Boiled and mashed to add body and texture to the thalipeeth.

Peanuts: Roasted and coarsely ground to add a nutty flavor and crunch.

Coriander leaves: Freshly chopped to add a burst of freshness and color.

Cumin seeds: Adds a warm, earthy flavor to the dish.

Green chilies: Finely chopped to add a bit of heat and spice.

Salt: To taste, enhances all the flavors.

Oil: Used for cooking the thalipeeth until golden brown and crispy.

When preparing sabudana for this recipe, ensure that you rinse it thoroughly under cold water before soaking. This helps remove excess starch, preventing the tapioca pearls from becoming too sticky. After soaking overnight, drain the sabudana well and spread it out on a flat surface for a few minutes to air dry slightly. This step ensures that the thalipeeth will have a perfect texture, crispy on the outside and soft on the inside.

• sabudana - Substitute with quinoa: Quinoa can provide a similar texture and is also gluten-free, making it a good alternative for those who cannot find sabudana.

• boiled and mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a similar consistency and a slightly different flavor profile, adding a hint of sweetness to the dish.

• roasted and coarsely ground peanuts - Substitute with roasted and coarsely ground almonds: Almonds provide a similar crunch and nutty flavor, making them a suitable replacement for peanuts.

• finely chopped coriander leaves - Substitute with finely chopped parsley: Parsley can provide a fresh, herbaceous note similar to coriander, though with a slightly different flavor.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a substitute for cumin seeds in many recipes.

• finely chopped green chilies - Substitute with finely chopped jalapeños: Jalapeños offer a similar level of heat and can be used as a substitute for green chilies.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity as regular salt and provides a similar flavor.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is commonly used in Indian cooking, making it a good alternative to oil.

• Allow the sabudana thalipeeth to cool completely before storing. This prevents condensation and sogginess.
• Place the cooled thalipeeth in an airtight container. Layer parchment paper between each patty to avoid sticking.
• Store the container in the refrigerator if you plan to consume within 2-3 days. This keeps the thalipeeth fresh and maintains its texture.
• For longer storage, freeze the thalipeeth. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the thalipeeth to a freezer-safe bag or container. Label with the date to keep track of freshness.
• To reheat, thaw the thalipeeth in the refrigerator overnight. Heat a pan with a little oil and cook on medium heat until warmed through and crispy.
• Alternatively, you can reheat directly from frozen. Place the thalipeeth in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.
• Serve hot with yogurt or chutney for the best taste and texture.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of oil to the pan.
  3. Place the leftover thalipeeth in the pan.
  4. Cook for 2-3 minutes on each side until they are heated through and regain their crispy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the thalipeeth on a baking sheet lined with parchment paper.
  3. Lightly brush the tops with a bit of oil.
  4. Bake for 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Microwave Method:

  1. Place the thalipeeth on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the thalipeeth with oil.
  3. Place them in the air fryer basket in a single layer.
  4. Air fry for 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Mixing bowl: A large bowl to combine the soaked sabudana, mashed potatoes, ground peanuts, and other ingredients.

• Potato masher: A tool to mash the boiled potatoes until smooth.

• Measuring cups: To accurately measure the sabudana, peanuts, and other ingredients.

• Knife: For finely chopping the coriander leaves and green chilies.

• Cutting board: A surface to chop the coriander leaves and green chilies.

• Pan: To cook the patties until they are golden brown and crispy.

• Spatula: To flip the patties while cooking.

• Spoon: To mix the ingredients together in the mixing bowl.

• Plate: To serve the cooked patties.

• Measuring spoons: To measure the cumin seeds and salt accurately.

Prepare ingredients in advance: Soak sabudana and boil potatoes the night before to save time.

Use a food processor: Quickly grind peanuts and chop coriander leaves using a food processor.

Batch cooking: Make extra thalipeeth mixture and store it in the fridge for a quick meal later.

Non-stick pan: Use a non-stick pan to reduce the amount of oil needed and make flipping easier.

Preheat the pan: Ensure the pan is hot before adding the patties to cook them faster and more evenly.