Place boiled potatoes in a bowl. Deskin and mash them well
Discard water and strain the sago pearls
Add salt and green chillies
Further, add sago pearls, amaranth flour, pepper powder and coriander leaves
Mix well and knead gently
Heat/melt 1 tablespoon ghee in a flat non stick pan
Grease a plastic sheet/parchment paper and your palms
Scoop pour palmful of the dough prepared and start flatting in the greased plastic surface using your palm to about 3-4 cms in diameter
Spread the ghee all over the pan and place the flattened thaalipeeth one by one
After 2-3 minutes of pan fryingon medium heat, make a depression in the center of the thaalipeeths
Add a teaspoon of ghee in the depression and continue to pan fry on Low heat
Flip and cook till both sides of the thaalipeeths are crisp and brown
Serve hot with raitas/coriander-mint chutney
