H. NAYYAR Category : Other recipes, Potato, West Indian lunches Servings : 2 Time Taken : 15-30 mins Rating : Add to FavsMethod Soak the sabudana overnight. An important ingredient of this dish is peanuts. There is a special of way of preparing this peanut powder in order to make this thalipeeth tasty and crispy. In a large kadhai, on a low flame roast the peanuts till they are blackish brown. Once roasted, let them cool and then wih both your hands rub them together Try to remove the peels. Once you have removed as many peanut peels as you can dust the peanut peels off by shaking them together in a huge dish. Then in a grinder crush them together. This is a typical maharashtrian way of preparing peanut powder. But you can also grind the peanuts without roasting them for a quicker way. Once the peanut powder is ready, cut the coriander and make a paste of the green chillies. Now wash the potatoes and grate them without peeling Mix all the ingredients together, add salt and sugar to taste Knead the dough properly with your hands, if needed just spray some water on it, but be careful and not to make it sticky. Then make round balls with the palm of your hand. The ball has to be the size of a fist. Now grease the frying pan with oil and then put this ball in the centre of the pan Flatten it over the entire pan with equal consistency Make 5 holes in it. Apply a bit of oil in each hole Now keep the pan over medium heat and cover with a lid It will cook under pressure Within 2 mins check if it has turned crisp, then gently turn it on the other side and fry for a minute. Then take it off. It tastes well when served with yoghurt F&B MANAGER HALDIRAM"S FOOD INTERNATIONAL PVT LTD
Posted on: Thu, 04 Jul 2013 05:26:54 +0000
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