Soak 100 grams of sabudana in water for 3-4 hours until they become soft.
Boil 2 medium-sized potatoes, peel them and mash them properly.
In a large bowl, mix the soaked sabudana, mashed potatoes, 50 grams of crushed peanuts, 2 finely chopped green chillies, a handful of chopped coriander leaves, 1 teaspoon of cumin seeds, salt to taste, and 1 teaspoon of lemon juice.
Knead the mixture well to form a dough. If it's too sticky, you can add a little bit of rajgira flour.
Divide the dough into equal portions and flatten each portion to form a round thalipeeth.
Heat a tawa or non-stick pan and place the thalipeeth on it. Drizzle a little ghee around the edges and cook on medium flame until it turns golden brown on both sides.
Serve the sabudana thalipeeth hot with a side of curd or green chutney.