Wash nicely Sabudana 2-3 times in tap water.
Soak in sufficient water for about 5-6 hrs or overnight.
When ready to make, drain water through a sieve, let sabudana stand in sieve for a while.
Meanwhile finely chop coriander leaves, coarsely crush green chillies and ginger.
In a mixing bowl, add all the ingredients except oil/ghee sabudana, mashed potatoes, chopped coriander leaves, green chilli and ginger paste, sugar, salt, cumin seeds.
Mix it very nicely. Make a non sticky dough. Use potato masher for fine dough.
Heat a non-stick/cast iron griddle, apply ghee/oil on palms, then take some potion of dough, flatten it on your hand, then transfer it to griddle.
Spread it lightly with a spoon for ease, if you are making it for the first time just like me.
Make a hole in the center, which is the characteristic of Thalipeeth!
Apply ghee/oil and cook it nicely from one side for about 2-3 mins.
Then cook from the other side for another 2-3 mins.
Apply more oil of you want.
Serve hot with chutney of your choice.
Alternatively, you can spread the dough on a butter paper and then transfer it gently on griddle. (Checkout the attached video)