Sabudana Paratha is a delicious and unique Indian flatbread made using tapioca pearls (sabudana), typically enjoyed during fasting periods like Navratri. This gluten-free paratha combines soaked sabudana with mashed potatoes, ground peanuts, and a blend of spices, creating a crispy and flavorful dish. Often served with yogurt or green chutney, Sabudana Paratha is not only a popular fasting food but also a delightful breakfast or snack option for those seeking something different and tasty.
Sabudana Paratha Recipe:
Here’s a simple recipe to make one-
Ingredients:
- 1 cup sabudana (sago)
- 2 medium-sized boiled potatoes, mashed
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1/4 cup chopped coriander leaves
- Salt to taste
- Ghee or oil for cooking
Preparations:
- Rinse the sabudana underwater until the water runs clear. Soak the sabudan water for about 4-5 hours or overnight until they swell up and become soft.
- Drain any excess water from the soaked sabudana using a strainer.
- combine the soaked sabudana, mashed potatoes, chopped green chilies, cumin seeds, chopped coriander leaves, and salt in a mixing bowl. Mix everything well to form a dough-like consistency.
- Divide the dough into equal-sized portions and shape them into balls.
- Heat a tawa or non-stick skillet over medium heat.
- Take one portion of the dough and flatten it into a disc using your palms.
- Place the flattened dough onto the hot tawa and cook for a minute or two.
- Drizzle a little ghee or oil around the edges of the paratha and cook until both sides are golden brown and crispy.
- Repeat the same process with the remaining dough portions.
- Once cooked, serve the sabudana parathas hot with yogurt, pickle, or any chutney of your choice.
Enjoy your delicious sabudana parathas!
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