### TranslatedIngredients: 1 cup Sabudana (Tapioca Pearls) - soaked,2 Potatoes (Aloo) - boiled,3-4 Green Chillies - finely chopped,1 inch Ginger - grated,1/4 teaspoon Turmeric powder (Haldi) - optional,1/2 cup Roasted Peanuts (Moongphali) - crushed,1 Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin seeds (Jeera),Salt - to taste,Ghee - or oil for cooking ### PrepTimeInMins: 0 ### CookTimeInMins: 40 ### TotalTimeInMins: 40 ### Servings: 8 ### Cuisine: Maharashtrian Recipes ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Sabudana Thalipeeth Recipe, mix together the soaked sabudana, mashed potatoes, peanuts, green chillies, ginger, turmeric powder, roasted peanuts, coriander powder, cumin seeds and salt to taste in a large mixing bowl. Divide the Thalipeeth mixture in 8 equal small portions.Wet a muslin cloth and and place the sabudana thalipeeth ball on it. Flatten the ball with moistened fingers into a  round. Flatten as thin as possible.Grease the skillet with oil and preheat on medium heat. Transfer the thalipeeth on to the skillet. Allow the Sabudana thalipeeth to cook on one side until you notice the top is getting steamed. Using a flat spatula, flip the Sabudana thalipeeth over and cook on both sides adding little more ghee until lightly crisp and browned.Once done, remove the thalipeeth from the skillet and transfer onto a plate and serve hot. Proceed to make more the similar way.Serve the Sabudana Thalipeeth along with Green Chutney Recipe and Homemade Yogurt  for breakfast or even a weeknight dinner.
