Soak the sago pearls (sabudana) in enough water for 3-4 hours or overnight. Also pressure cook the potato till it is soft and mash-able.

Finely chop the green chillies, coriander leaves and curry leaves. Keep it aside too.

Heat the peanuts in a small seasoning pan and roast them with constant stirring. When the brown spots appear over them, switch off the stove and let them cool down. Coarsely powder these roasted peanuts and keep it aside.

Drain off all water from soaked sabudana and rinse few times to remove extra starch from them. In a wide bowl take the sabudana, peanut powder, chopped coriander leaves, curry leaves, ginger, green chillies and salt. Mix them thoroughly using your hand.

Next add mashed potato also to the mixture and combine it well to form stiff dough. Divide the dough in to 4 or 5 equal portions. Take a portion on a parchment paper and pat it to medium thick circle.

Carefully transfer the sabudana thalipeeth over a hot griddle and cook till done.

Carefully flip the roti to cook the other side. As the thalipeeth is very delicate, carefully remove from griddle and repeat the process with rest of the dough.

Very delicious sabudana thalipeeth is ready to serve with coconut chutney and yoghurt.

Drain the water completely from sabudana otherwise it will make the dough loose.

Roasted peanuts give a unique taste to the thalipeeth. So do not skip it.

Add coriander leaves and curry leaves generously because it will enhance the taste.

Keep the spice level bit more because sago is very bland and mild.

Do not pat the thalipeeth very thin as it will easily break when removing from griddle.