Sabudana Thalipeeth

Rinse the sabudana under running water until the starch is removed and soak it in just enough water for 5 hours.

Check if the sabudana is soft by pressing a pearl; it should mash easily without any hard center.

In a large mixing bowl, combine the soaked sabudana with mashed potatoes and crushed peanuts.

Add chopped green chilies, grated ginger, cumin seeds, and finely chopped coriander to the mixture.

Season the base with rock salt and a pinch of sugar to balance the savory and nutty flavors.

Knead the mixture gently using your hands until it forms a soft, non-sticky dough-like consistency.

Place a wet muslin cloth or a greased plastic sheet on a flat surface to help shape the thalipeeth.

Take a lemon-sized portion of dough and pat it into a 5-inch circle using your fingers.

Heat a tawa, grease it with ghee, and carefully transfer the thalipeeth onto the hot surface.

Cover and cook on a medium flame for 3 minutes per side until the thalipeeth turns golden brown and crisp.