Sabudana Thalipeeth with Red Chilli Thecha

Instructions

Instruction for the Red Chilli Thecha :

1. Heat 1 tsp oil in a pan. Once hot add the cumin seeds along with the garlic cloves. Lightly stir for a bit.
2. Next add all the remaining ingredients other than the lime juice and stir lightly over medium-low flame for a few more minutes.
3. Next add the roasted peanuts to the pan. Stir for a  minute before switching off the heat. Allow to cool.
4. Once cool, transfer to a grinder jar along with salt. Coarsely grind the ingredients together.
5. Lastly add the lime juice and mix well and transfer your Red Chilli Thecha to a bowl.

Instruction for the Sabudana Thalipeeth  :

1. Wash and rinse the sabudana (sago pearls) 3-4 times with enough water to remove the starch.
2. Soak the sabudana in just enough water to cover them. Set aside for at least 3-4 hours. Once done the sabudana should mash easily when pressed with your fingers.
3. Now transfer the Sago pearls to a mixing bowl along with the mashed potato, the Red Chilli Thecha and salt.
4. Mix well,  thoroughly and smoothly using a potato press, tablespoon or simply your hands. All the ingredients should be blended evenly.
5. Divide the sabudana-red chilli thecha mix into 5-6 equal sized balls.
6. Heat a flat bottom pan and brush it with ghee or oil. In the meantime, take one of the sabudana balls, place it on a greased parchment paper, wax paper or even foil paper.
7. Flatten the ball into a flat round disc like shape with the help of your fingers. Ensure there are no cracks.
8. Once flattened out, make a small hole in the middle using your finger or the back of a teaspoon.
9. Next invert the flattened sabudana disc over the pan, pulling out the wax, parchment or foil paper along the way. Cook over medium-low flame. Add ghee or oil to fill of the central hole, the ghee will spread inside by itself.
10. Cook slowly taking time for crispy result also to prevent the Thalipeeth from breaking while flipping.
11. Once golden, flip sides and cook for another 2-3 minutes, until crisp and golden.
12. Serve hot accompanied by some raita or your favourite dip or chutney.