Sabudana Thalipeeth

Ingredients

• Sago – 1 cup
• Water – for soaking and draining
• Boiled potato – 1 large, cooled, peeled and mashed smooth
• Roasted peanuts – ⅓ cup, cooled and coarsely ground
• Green chilli – 1 or 2, finely chopped
• Ginger – 1 tsp, finely grated
• Cumin seeds or cumin powder – 1 tsp
• Coriander – 2 tbsp, chopped
• Lemon juice – 1 tsp
• Sugar – ½ tsp, optional
• Rock salt for fasting, or regular salt – as needed
• Ghee or peanut oil – for cooking

Method

1. Rinse the sago until the drained water is almost clear. Soak for 5 to 8 hours or overnight, depending on the pearl. It is ready when a pearl crushes easily with no hard centre.
2. Drain in a sieve for 15 minutes. Use cooled or room-temperature potato—hot mashed potato partly cooks the sago starch and makes the mixture sticky.
3. Combine the drained sago, potato, peanut powder, chilli, ginger, cumin, coriander, lemon, salt and optional sugar. Mix until even. The mixture should hold when pressed; if crumbly, add 1 to 2 teaspoons water, not a large splash.
4. Divide into 5 or 6 balls. Grease a small sheet of baking paper, banana leaf or food-safe plastic. Place one ball on it and, with wet or oiled fingers, pat it into a 12 to 14 cm round about 5 mm thick. Make a small hole in the centre for even cooking.
5. Warm a well-seasoned or non-stick tawa over medium-low heat and spread 1 teaspoon ghee or oil. Invert the shaped thalipeeth onto the tawa and carefully peel away the sheet.
6. Cook over medium-low heat for 3 to 4 minutes. Drizzle a little ghee around the edge and into the centre hole. Wait until the underside is firm and golden before attempting to turn it.
7. Slide a broad spatula fully underneath and flip gently. Cook the second side for another 3 to 4 minutes, pressing only the edges lightly, until both sides have crisp golden patches and the centre is cooked.
8. Repeat with the remaining mixture, adjusting the heat if the outside colours before the centre sets. Serve immediately with plain curd or a fasting-friendly chutney.