Sabudana Paratha

Sabudana Paratha

As you guys know, this week I’ve been sharing Navratri festival special recipes (check here to see). For those of you who don’t celebrate, Navratri is a Hindu festival celebrated for nine nights. Generally, people observe partial fasts on these days in honour of goddess Durga, i.e they don’t consume grains. Therefore, today I’ve come up with this amazingly delicious Sabudana Paratha recipe for people observing fast or vrat.

Importantly, this Sabudana Paratha recipe uses falahar ingredients like potatoes, peanuts, coriander leaves, ginger, lemon and of course sabudana or tapioca pearls. According to me, the ginger and lemon flavours really complement each other and just adds to the deliciousness of this dish.

Additionally, if you liked this Sabudana Paratha recipe and looking for Navratri recipes, I’m sure you’ll also love Sabudana Kheer, Oil-free Makhana Namkeen and Sabudana Khichdi. Finally, if you make this Sabudana Paratha recipe or any other recipe from my blog, please share the pictures with me by tagging me @life_is_delicious_ on Instagram. By all means, I love seeing your beautiful recreations. 🙂

Serves 2 people

Cooking time 20 minutes

Sabudana Paratha Recipe


  • 1⁄2 cup sabudana or tapioca pearls
  • 1⁄3 cup roasted peanuts or mungfli, crushed
  • 1⁄4 cup kuttu ka atta or buckwheat flour
  • 1 large potato, boiled
  • Medium sized ginger, grated
  • 1 tbsp lemon juice
  • 1⁄4 cup coriander leaves or dhaniya
  • Rock salt or sendha namak to taste
  • 1 tsp red chilli powder
  • Oil 


  1. First, wash sabudana thoroughly and then soak them in water for at least 3-4 hours or overnight. When it doubles up in size and become soft and can be easily mashed between your fingers it is ready to be used. Drain all the water completely and let them dry.
  2. Then, in a mixing bowl, add boil potatoes and mash them without any lumps. Add drained sabudana to it an mix well. Add kuttu ka atta and crushed roasted peanuts and again mix well.
  3. Next, add coriander leaves, grated ginger, lemon juice, salt and red chilli and knead the mixture into a dough like consistency.
  4. Then, make flat round around 4 inches in diameter either by flattening it with your hands or greasing a clean aluminium foil with oil, putting a small ball of dough, covering the foil and rolling and flattening the dough using a belan or rolling pin on the outside.
  5. Further, grease a heated flat pan or tawa with oil or ghee and cook on both sides just like you cook a normal paratha until they are crisp and golden brown.
  6. Finally, serve Sabudana Paratha with falahari raita or chutney.

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