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Paneer Sabudana Thalipeeth / Cheese Sago Flat Breads, Gluten Free
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5 from 1 vote

Paneer Sabudana Thalipeeth / Cheese Sago Flat Breads

A gluten free delight made with Indian cottage cheese, Potatoes, Sabudana (tapioca pearls) and fresh herbs and spices. A perfect recipe for Navratri fasting or otherwise to treat family and friends.
Course: Brunch/Lunch/Dinner
Cuisine: Indian
Author: Sonal Gupta @ simplyvegetarian777, Recipe Courtesy - Vishal Amin


  • Boiled Potatoes - 1 medium
  • Sabudana tapioca pearls - 1/4 cup, soaked for about an hr. It will double in size after soaking.
  • Paneer - 2 tbsp shredded
  • Singhada atta or Water Chestnut Flour - 1&1/2 tbsp. I used Kuttu ka atta buckwheat flour
  • Peanuts - 2 tbsp dry roasted and crushed coarsely
  • Mint Leaves - 1 tbsp chopped fine
  • Coriander / Cilantro Leaves - 2 tbsp chopped fine
  • Green Chillies - 2 finely chopped

Oil & Spices

  • Cumin Seeds - 2 tsp dry roasted and crushed
  • Sendha Namak - 1/2 tsp or to taste
  • Lemon juice of 1/2 lemon.
  • Vegetable Oil for pan frying


  • In a mixing bowl add mashed potatoes, grated paneer, Sabudana, roasted cumin seeds, sendha salt, green chillies, chopped cilantro leaves, chopped mint leaves, crushed peanuts, water chestnut flour and lemon juice.
  • Combine all well and knead into a dough.
  • Water is not needed in this dough preparation. Knead to form a dough. Hold them in refrigerator for 30 minutes for better handling.
  • Divide the dough into 5-6 equal portions.
  • Wet your hands slightly and take the dough ball in your hands, give round shape.
  • Take a kitchen napkin or wax/parchment paper and put the patted dough in it, gently pat it in a circular motion to form a Pan Cake of about 4 inches in diameter.
  • Heat nonstick pan or tava on medium high temperature.
  • Gently remove the patted thalipeeth or pan cake from napkin and transfer it onto a non stick hot tawa.
  • Pan roast them on medium flame for 2-3 minutes, each side and cook till golden brown. Apply little oil on both the sides for crispier texture.
  • Serve it hot.


Make these Thalipeeth fresh. Do not cook in advance and keep for later.
Similarly, the dough can not be kept for later.
Best eaten when served with fresh yogurt and Green Chutney.