firstly, in a large bowl, take ¾ cup sabudana.

furthermore, soak in enough water for overnight or atleast 8 hours. check notes section below for variations.

next day, mash between your fingers and check if they are soaked well.

also drain off the water completely and rinse with fresh water for 3-4 times or till water runs clean. then keep aside for 30 minutes in colander.

in a large mixing bowl, take soaked and drained sabudana.

then mash two boiled potatoes.

now add roasted, deskinned and coarsely crushed peanuts.

also add finely chopped chilli and coriander leaves.

furthermore, add cumin seeds and some salt to taste.

also mash well with your hand.

make sure to form a non-sticky dough.

now take a small ball of dough and start patting over oiled butter paper, plastic sheet or banana leaf.

furthermore, pat as thinly as possible. dip your hand in water so that you can spread easily and avoid from having cracks.

make a hole in centre so that thalipeeth can absorb oil and cook fast.

grease the tava with oil and gently drop the sheet upside down over the hot griddle.

after few seconds, peal off the sheet slowly without breaking thalipeeth.

additionally, smear some oil over the thalipeeth and cook on medium flame. flip over and cook both sides.

finally, serve the thalipeeth hot with curd.