Thursday, July 18, 2013

Vrat ka Khana | Fasting Foods: Sabudana Thalipeeth | Sago Flatbread


Its been sometime since I updated my collection of recipes prepared during the fasts. And since we no more than a few months away from the Navratris, I was really keen to get a whole new batch of recipes out to my friends and readers.

Today's recipe is Sabudana Thalipeeth | Sago Flatbread. This is a kind of flatbread typical to Maharashtra and prepared especially during the fasts. Its very simple to prepare as all the ingredients are just mashed together to form a dough. The dough is then shaped into discs and pan roasted using some oil. Traditionally this thalipeeth is served with sweetened yogurt and thecha (salted chili paste).


Ingredients:
1 cup sago (dry)
2 potatoes, boiled
1 cup peanuts (raw)
Sendhav Namak (rock salt), to taste
Pinch of sugar
1 green chili, minced
1/2 cup cilantro, chopped fine
1/2 tsp zeera (cumin seeds), ground
1/2 tsp lal mirch powder (red chili powder)
Oil for pan roasting, as needed

Method:
  1. Wash the sago, drain, then add about a half cup of water and allow the pearls to absorb the water for a couple of hours. At the end of this time the sago should be light and fluffy.
  2. Place the peanuts in a large frying pan on a medium heat. Toast gently until the are roasted. Stir occasionally to ensure they do not burn. Remove into a dry bowl and allow to cool completely.
  3. Place the peanuts and green chili in a grinder and grind to a coarse powder.
  4. Add this to the sago along with the cumin seed powder, chopped cilantro, red chili powder, and salt to taste. Toss a few times to distribute the seasoning and salt evenly.
  5. Now mash the potatoes in a separate bowl, and then add them to the sago spice mix.
  6. Mix well to form a dough. 
  7. Heat the griddle and place a few drops of oil on it. Once hot, reduce the heat to a medium.
  8. Take a sheet of wax paper, place a few drops of oil on it. Pinch out some dough, about the size of a lemon. Roll it into a smooth ball, then flatten it between the palms of your hands.
  9. Place this on the oiled wax paper. Now using your fingers, gently flatten this disc further until you get a nice round thalipeeth.
  10. Lift the wax paper, gently turn it over on the heated griddle and allow the thalipeeth to drop onto it. Using your index finger, carefully punch a hole into the center of the thalipeeth. See note. Use a spoon to drop a little oil through this hole if needed to assist the roasting process.
  11. Roast on a medium heat until you can see that the lower side has firmed up. You will see a change in the colour of the sago from white to translucent. Turn it over and allow the other side to cook. When ready, both cooked sides will sport little brown dots.
  12. Remove from pan and serve hot with plain yogurt and thecha.


Good to Know
  • Take the utmost care if you decide to punch a hole in Step 10. While this does assist in the roasting process, it is not essential to the recipe.
  • I usually prepare the dough and refrigerate for a couple of hours. This makes the dough slightly firmer and it is easier to shape the thalipeeth.
  • You can use a zip lock bag instead of wax paper to shape the thalipeeth.
Vegan Recipe

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7 comments:

  1. so tempting... just love it...

    ReplyDelete
  2. Hi, we make and love sago khichri and vada with potatoes but never heard of sago flat bread. Here in Kumaon, a number of fasts are observed around monsoons- harela, poornmasi (full moon) to name a few. Will definitely try this flat bread.

    ReplyDelete
  3. Ohh, that's something new to me.. Looks really healthy & yum !!

    ReplyDelete
    Replies
    1. Hope you will try this recipe and keep me posted on how it turned out:)

      Delete
  4. love the way it shows ever dhana inside the roti...wonderful for vratham

    ReplyDelete
    Replies
    1. Thanks Divya, this is one of our favorites, it comes out very well and does not need much oil either.

      Delete
  5. only In India, we have a concept of vrat ka khaana. great recipes.m

    ReplyDelete

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Aparna @ Annarasa

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