Introduction: Sabudana Thalipeeth & Thecha Recipe

Hello! I am Ajay Chopra. I want to share a simple and healthy recipe with you all today.

This recipe is for Sabudana Thalipeeth. It is made with sabudana (tapioca pearls) and potatoes. You can call it a pancake or a paratha, but in Maharashtra, we call it Thalipeeth.

I like this recipe because it is easy to make and very tasty. You need to soak the sabudana for at least 6 hours or overnight. If you do not soak it well, the sabudana will not become soft and the taste will not be good.

Along with the Thalipeeth, I make something called Thecha. Thecha is a spicy mix made with green chilies, garlic, peanuts, and some spices. It gives a great flavor to the Thalipeeth.

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Ingredients of Sabudana Thalipeeth & Thecha

Portion servings: 4-5 pax

Preparation time: 5-6 hours (mainly for soaking sabudana)

Cooking time: 45 minutes

• Sabudana (Tapioca pearls) - 2 cups
• Potatoes (boiled & peeled) - 4 pcs
• Coriander (chopped) - 1 tbsp
• Thecha (spicy chutney) - 1 tbsp
• Sabudana powder (if required for binding)
• Oil (as required)

For the Thecha:

• Oil - 1 tbsp
• Green chilies - 10-12 pcs
• Garlic cloves - 15-18 pcs
• Salt - ½ tsp
• Cumin seeds (jeera) - 1 tsp
• Peanuts - ¼ cup
• Coriander leaves (a handful)

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Instructions of Sabudana Thalipeeth & Thecha

Step 1: Soak the Sabudana

Rinse sabudana thoroughly under running water until the water runs clear. This removes excess starch.

Soak the sabudana in just enough water to cover it. Let it rest for several hours or overnight until soft and fluffy.

Check softness by pressing a few pearls between your fingers; they should mash easily.

Drain any extra water completely before use.

 

Step 2: Prepare the Potatoes

Boil the potatoes until tender and easy to mash.

Peel and mash them while still warm to make a smooth mixture without lumps.

 

Step 3: Make the Thecha (Spicy Green Chilli-Garlic Paste)

Heat oil in a pan on medium flame.

Add green chilies, garlic cloves, cumin seeds, and peanuts.

Sauté until garlic is golden and peanuts are roasted.

Remove from heat and let it cool slightly.

Transfer to a mortar and pestle, add salt and coriander leaves, and crush lightly into a coarse paste. Avoid over grinding for better texture.

 

Step 4: Prepare the Thalipeeth Dough

In a bowl, combine soaked sabudana and mashed potatoes.

Add salt and a good spoonful of the fresh thecha.

Mix in chopped coriander leaves.

Use your hands to combine everything into a soft dough.

If dough is sticky or too wet, add some dry sabudana powder or roasted peanut powder to help bind it better.

 

Step 5: Shape the Thalipeeth

Grease a piece of parchment paper or banana leaf lightly with oil.

Take a portion of the dough and place it on the paper.

Pat it gently with oiled fingers to form a flat disc, about ¼ inch thick.

You can press a small hole in the center for even cooking.

 

Step 6: Cook the Thalipeeth

Heat a flat tawa or pan on medium heat and add a little oil.

Carefully transfer the shaped thalipeeth onto the hot pan.

Cook until the underside turns golden and crisp.

Flip and cook the other side similarly, adding a few drops of oil around the edges as needed.

 

Step 7: Serve

Serve the hot sabudana thalipeeth with a side of fresh thecha and curd.

The spicy thecha complements the mild thalipeeth and the curd adds a cool, creamy balance.

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About the Sabudana Thalipeeth & Thecha Recipe

Sabudana Thalipeeth is a traditional dish from Maharashtra.

It uses soaked sabudana and boiled potatoes as the main ingredients. Soaking sabudana overnight helps it become soft and easy to mix.

The dough is made by mixing the sabudana and potatoes well. Sometimes, if the dough is sticky, we grind some dry sabudana and add it to bind the dough properly.

The Thalipeeth is cooked on a hot pan with little oil. It should be cooked till it becomes crispy on both sides.

Thecha is a spicy side made by frying green chilies, garlic, peanuts, and some spices till golden brown. Then coriander leaves are added and everything is crushed lightly to keep a coarse texture.

Sabudana Thalipeeth with Thecha makes a perfect snack or meal. In Maharashtra, it is often eaten with curd (yogurt). This helps balance the spicy taste and makes it healthy.

This dish is also perfect for fasting days (vrat). If you want, you can remove garlic and use rock salt to make it suitable for vrat.

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Cooking Tips for Sabudana Thalipeeth & Thecha

• Always soak sabudana overnight so it softens well.
• If your dough feels sticky, grind some dry sabudana and add it for better binding.
• Use your hands with some oil to shape the Thalipeeth thin and even.
• Cook on low to medium heat with less oil to get a crispy texture.
• Use banana leaves or parchment paper to make the Thalipeeth on the pan. Do not use plastic as it can melt.
• When making Thecha, fry the ingredients till golden brown, then add coriander and crush lightly. Do not make it too smooth.
• For fasting, skip garlic and use rock salt instead of regular salt.

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Pairing Guide for Sabudana Thalipeeth & Thecha

Sabudana Thalipeeth tastes great with fresh curd (yogurt). It cools down the spicy Thecha and makes the meal balanced.

Thecha adds a nice spicy crunch. Together, they make a perfect snack or light meal.

You can enjoy this with a cup of tea or buttermilk for a complete and satisfying meal.

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Frequently Asked Questions about Sabudana Thalipeeth & Thecha

1. What is Sabudana Thalipeeth?
   It is a traditional pancake from Maharashtra made with soaked sabudana and boiled potatoes.
2. How long should I soak sabudana?
   Soak sabudana for at least 6 hours or overnight so it becomes soft.
3. How to make the dough for Thalipeeth?
   Mix boiled potatoes and soaked sabudana well. If sticky, add some dry ground sabudana for binding.
4. What is Thecha?
   Thecha is a spicy side made with green chilies, garlic, peanuts, and spices. It adds flavor to the Thalipeeth.
5. How to cook the Thalipeeth?
   Cook on a hot pan with little oil until both sides are crispy and golden brown.
6. Can I eat this on fasting days?
   Yes, skip garlic and use rock salt to make it suitable for fasting.
7. What if sabudana is too sticky?
   If the dough is sticky, grind some dry sabudana and add it to the dough for better binding.
8. How to prepare Thecha?
   Fry green chilies, garlic, peanuts, and spices till golden, then add coriander and crush lightly to keep a coarse texture.
9. What should I serve with Sabudana Thalipeeth?
   Serve it with fresh curd (yogurt) and Thecha for the best taste.
10. Can I store Thecha?
    You can keep Thecha in the fridge for a few days, but it tastes best when fresh.

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