Kuttu & Sago Thalipeeth

Name: How to Make Kuttu & Sago Thalipeeth | Easy & Delicious Kuttu & Sago Thalipeeth Recipe
Total time: 10 min
Yield: 2
Cuisine: north-indian

#cnv26 A wholesome, energy-boosting vrat (fasting) meal that balances traditional nutrition. This Kuttu and Sago Thalipeeth features a rustic, pan-seared flatbread made from a harmonious blend of gluten-free buckwheat flour and soaked sago pearls, enriched with roasted peanuts and aromatic curry leaves. The thalipeeth offers a perfectly crisp, golden-brown exterior that gives way to a soft, chewy interior. It is served alongside a cooling, tempered dahi-based accompaniment that cuts through the richness of the flatbread.

prep time 10 Mins

cook time 8 Mins

chef Suman Agrwal

Step 1

In a mixing bowl, combine the soaked sago, buckwheat flour, mashed potato, crushed peanuts, green chilies, cumin seeds, curry leaves, and sendha namak.

Step 2

Add minimal water if necessary; the moisture from the potato and soaked sago should be sufficient.

Step 3

Take a small portion of the dough and flatten it gently into a circle on a greased piece of parchment paper or directly on a lightly oiled, heavy-bottomed pan.

Step 4

Heat a griddle over medium heat and add a teaspoon of ghee. Carefully place the flattened dough onto the griddle.

Step 5

Cook for 3–4 minutes on each side, drizzling more ghee around the edges to achieve a deep, golden, and crispy crust.

Step 6

Serve hot with a side of yogurt, coconut chutney, or the tempered dahi .

Calories 200 Kcal

Total Fat 20 g

Carbs 70 g

Protein 50 g

ESSENTIAL ITEMS

0.5 cup sago (sabudana), soaked until soft

1 cup buckwheat flour (kuttu ka atta)

0.5 cup boiled and mashed potato (for binding)

0.25 cup roasted peanuts, coarsely

1 chopped green chilies

1 tsp cumin seeds (jeera)

4 chopped curry leaves

as per taste sendha namak (rock salt)

as required ghee for pan-searing

Recipe by:

Suman Agrwal

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