• firstly, in a large bowl take 1 cup sabudana and rinse well with running water.
• drain off and transfer to a large bowl.
• add 1 cup water and dip the sabudana completely in water. soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.
• in a pan dry roast ¼ cup peanut on low to medium lame.
• cool completely, and peel the skin of peanuts.
• now crush the peanuts coarsely. keep aside.
• in a large bowl take soaked sabudana, 2 potato, 2 chilli, 1 tsp cumin, 1 tsp pepper.
• also add 1 inch ginger, 2 tbsp coriander, 1 tsp lemon juice and 1 tsp salt.
• squeeze and mix well making sure all the spices are well combined.
• now add ¼ cup singhare ka atta and knead the dough. you can alternatively use wheat flour or rice flour for binding.
• prepare a soft dough. sabudana thalipeeth dough is ready.

to prepare on butter paper:

• firstly, grease the butter paper with oil to prevent from sticking.
• take a large ball-sized thalipeeth dough and flatten.
• press and flatten making sure it is slightly thick. if it is thin, then there are chances for thalipeeth to break while frying.
• now flip over to hot tawa and press gently.
• after a minute, peel the butter paper gently.
• flip over once the base is cooked.
• now add oil and roast both sides until it turns slightly golden.

to prepare on tawa:

• grease the heavy-bottomed tawa with half tsp oil.
• take ball sized dough and tap gently to a thick thickness.
• place the tawa on medium flame
• cook on both sides adding a tsp of oil until it turns golden brown.
• finally, enjoy sabundana thalipeeth with butter and spicy chutney.