n 1. Wash the sabudana well and soak them in water for 4 - 5 Hrs.nn  nn 2. Drain the water from sabudana using a strainer. Keep it a side for 15 mins in stainer itself.nn  nn 3.Grate/ mash the boiled potato. nn  nn 4.Add the sabudana and all the other ingredients except  ghee/ oil. Knead well to make it into a dough. Use little water if required.nn  nn 5.Divide this dough into equal lemon sized balls.nn  nn 6.Heat a non stick pan on medium heat. Take a piece of aluminum foil or plastic, grease it with oil and put the ball on top of it. nn  nn 7. While pan is heating, make  thalipeeth by pressing the ball into a round shape with your hand.  Make a small hole in the center with the help of your finger.nn  nn 8. Apply little ghee to the heated pan and place the thalipeeth.nn  nn 9.Cook on medium flame till  it becomes golden from both sides. Add ghee accordingly while cooking the thalipeeth.nn  nn 10. Serve hot with any chutney or sauce.nn  nn Note: Adding rice flour makes it more crisp. nn  n