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
INGREDIENTS
- 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
HOW TO MAKE SABUDANA PARATHA
- 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. - Then, in a mixing bowl, add boil potatoes and mash them without any lumps. Add drained
sabudana to it an mix well. Addkuttu ka 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
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 abelan or rolling pin on the outside. - 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. - Fin
a lly, serve Sabudana Paratha withfalahari raita or chutney.