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Phalaahari Thalipeeth(Gluten Free)

Sarika Gunjal
Phalaahari Thalipeeth, a gluten free recipe which is a Maharashtrian snack eaten during fasts and is full of flavors and crunch from the peanuts.
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Course Vrat (Fasting)
Cuisine Indian
Servings 10

Ingredients
  

  • ¾ cup sabudana tapioca, soaked for 3-4 hours
  • 2 potatoes boiled & mashed
  • 3 tbsp singodha flour chestnut flour
  • 2 green chilies chopped
  • 5 tbsp roasted peanuts
  • cilantro chopped
  • salt to taste
  • ½ tsp red chili powder
  • ½ tsp roasted cumin powder
  • ginger finely chopped
  • olive oil
  • lemon/lime juice

Instructions
 

  • Soak the tapioca pearls for 3-4 hours after washing it thoroughly. They will swell up once all the water is absorbed. Boil or bake the potatoes. Let them cool down and then mash them. Make sure the sabudana is well drained.
  • In a mixing bowl, add mashed potatoes, sabudana, chestnut flour, green chilies, roasted peanuts, salt, red chili powder, cumin powder and ginger. Mix everything well using your hands. You don't need water to mix it. It will all bind together with the help of the potatoes.
  • Let it sit for 15-20 minutes so it will easier to handle. Divide the mixture into a medium sized balls and roll them using the rolling pin. You will have to place each in between the serene wrap using the dry chestnut flour. Then roll on top of the plastic wrap.
  • Uncover the rolled dough and place it on the hand and place it on the pan with a little olive oil. Flip it after a few seconds and add more oil if needed.
  • Once it is cooked on both sides, it all ready to eat. Enjoy it with mint chutney and plain yogurt.