Sweet Potato Vrat Thalipeeth (Ratalyache Thalipeeth)

Sweet Potato Vrat Thalipeeth, also known as Ratalyache Thalipeeth, is a traditional Indian dish that is typically made during fasting periods such as Navratri. It is made with sweet potatoes or ratalu, which are allowed during the fast, along with a variety of flours like singhare ka atta (water chestnut flour), rajgira atta (amaranth flour) and spices. The mixture is formed into dough and then cooked on a griddle to make thalipeeth.


  • 2 cups boiled and mashed sweet potatoes (ratalyache)
  • 1/2 cup singhare ka atta (water chestnut flour)
  • 1/2 cup rajgira atta (amaranth flour)
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • Salt, to taste
  • Oil, for cooking


  1. In a mixing bowl, combine the mashed sweet potatoes, singhare ka atta, rajgira atta, cumin powder, coriander powder, and salt. Mix well and knead to form a dough.
  2. Divide the dough into small balls.
  3. Roll out each ball into a circle using a rolling pin.
  4. Heat a griddle or tawa over medium heat.
  5. Once the griddle is hot, place the rolled out dough on it and cook for a minute or until small bubbles appear on the surface.
  6. Flip the thalipeeth and cook on the other side for another minute or until golden brown.
  7. Apply oil on both sides and cook for a few seconds.
  8. Repeat the process for the remaining dough.
  9. Serve the Sweet Potato Vrat Thalipeeth hot with chutney or yogurt.

Note: You can also add finely chopped green chilies or coriander leaves to the dough for added flavor. Some variations of the recipe also call for adding a pinch of baking soda for a crispy texture.






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