• Rinse and drain the sabudana. Soak in water for about 4-6 hours, or overnight, until they become soft and plump.
• In a large mixing bowl, combine the soaked sabudana, boiled and mashed potatoes, ground peanuts, cumin seeds, minced green chilies, cilantro, salt sugar, and lemon juice.
• Mix the ingredients well to form a dough. If needed sprinkle some water to help bind the dough. Divide the dough into eight equal-sized balls.
• Preheat a pan on low-medium heat.
• Take one ball and place it on parchment paper. Apply some oil to your fingers and gently press down the dough ball to make a thin thalipeeth about 5 inches in diameter. You can make the thalipeeth as thin or thick as you want.
• Make a small hole in the center of the thalipeeth, which helps it cook evenly. Carefully pickup the thalipeeth with the parchment paper and flip it onto the hot pan.
• Add some oil or ghee in the center and around the sides. Cook for 2 to 3 minutes until the bottom is golden brown. Cook on medium heat until golden brown and crisp on one side, then flip and cook the other side. Add more ghee or oil as needed to ensure a crispy texture. Tip - Make sure not to flip it too many times.
• Serve the Sabudana Thalipeeth hot with a side of yogurt, yogurt chutney, or a tangy pickle.

Peanut Yogurt Chutney

• In a medium bowl, whisk together yogurt, ground peanuts, red chili powder, sugar, and salt to make the chutney.
• Serve the sabudana Thalipeeth hot with this sweet and spicy chutney