Sabudana Thalipeeth (Spicy Sago Roti)

In a mixing bowl, take the soaked sabudana, 3 tbsp boiled chopped potato, 1 tbsp ground peanuts, 1/4 tsp jeera, 1/2 tsp chopped coriander leaves, 1/4 tsp sugar, 1/4 tsp salt and 1/2 tsp lemon juice.

Using clean hands mix and mash everything properly.

Take a banana leaf and brush it with 1/2 tsp oil.

Making sure all the ingredients are evenly distributed, make small balls of the batter, pat it to form round thalipeeth and make holes in the centre.

Melt 1 tsp ghee on a nonstick tava and transfer the dough directly from the banana leaf onto the hot tawa.

Flip and roast thalipeeth on both sides until browned and crispy.

Serve hot.