Take a large bowl add sabudana with water soaked for 2- 3 hours.
Drain off the water completely and rinse with fresh water.
In a large mixing bowl, take soaked drained sabudana, add mashed potatoes.
Now add roasted crushed peanuts and cashews, green chillies, coriender leaves, cumin seeds and salt, mix well.
Make non sticky dough.
Now take a small ball of dough on butter paper or plastic sheet.
Dip your hand in water so that you can spread dough easily.
Make a hole in center, so that Thalipeeth absorbs oil and cook fast.
Grease tava with oil/ ghee drop gently. Cook on medium flame. Flip over and cook both sides.
Finally, serve Thalipeeth hot with curd.
