In a large bowl take 1 cup sabudana and rinse well with running water.
Drain off and transfer to a large bowl.
Add 1 cup water and dip the sabudana completely in water. soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.
Once the soaking time is over, you will see that your Sabudana are fluffy and when you press the same, they will easily mash too.
In a pan dry roast ¼ cup peanut on low to medium lame. cool completely, and peel the skin of peanuts. Now crush the roasted peanuts coarsely. keep aside.
In a large bowl take soaked sabudana, 2 boiled potatoes, 1 tsp chilli paste, 1 tsp cumin, curry leaves.
squeeze and mix well making sure all the spices are well combined. (you can use wheat flour or rice flour for binding)prepare a soft dough. sabudana thalipeeth dough is ready.
TO PREPARE ON BANANA LEAF:
Grease the banana leaf with oil to prevent from sticking.
Take a large ball-sized thalipeeth dough and flatten.
Press and flatten making sure it is slightly thick. if it is thin, then there are chances for thalipeeth to break while frying.
Now flip over to hot tawa and press gently. After a minute, peel the banana leaf gently.
Flip over once the base is cooked. Now add oil and roast both sides until it turns slightly golden.
TO PREPARE ON PLASTIC SHEET:
Grease the plastic sheet with half tsp oil. Take ball sized dough and tap gently to a thick thickness.
Carefully remove from plastic sheet. Place into hot tawa on medium flame. cook on both sides adding a tsp of oil until it turns golden brown.