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
Importantly, this Sabudana Paratha recipe uses
Additionally, if you liked this Sabudana
Serves 2 people
Cooking time 20 minutes
Sabudana Paratha Recipe
- 1⁄2 cup
sabudanaor tapioca pearls
- 1⁄3 cup roasted peanuts or
- 1⁄4 cup
kuttuka atta or buckwheat flour
- 1 large potato, boiled
- Medium sized ginger, grated
- 1 tbsp lemon juice
- 1⁄4 cup coriander leaves or
- Rock salt or
sendha namakto taste
- 1 tsp red chilli powder
HOW TO MAKE SABUDANA PARATHA
- First, wash
sabudanathoroughly 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.
- Then, in a mixing bowl, add boil potatoes and mash them without any lumps. Add drained
sabudanato it an mix well. Add kuttuka atta and crushed roasted peanuts and again mix well.
- Next, add coriander leaves, grated ginger, lemon juice, salt and red chilli and knead the mixture into a dough like consistency.
- Then, make
flatround 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 belanor rolling pin on the outside.
- Further, grease a heated flat pan or
tawawith oil or ghee and cook on both sides just like you cook a normal paratha until they are crisp and golden brown.
ally, serve Sabudana Paratha with falahariraita or chutney.