Sabudana, also known as Tapioca pearls, is consumed during religious fasting days in many households in India. It’s one of the most popular fasting dishes in India. It is traditionally prepared during Navratri, Mahashivratri, or Ekadashi. It is easy to digest and is loaded with carbohydrates. During the ongoing Chaitra Navratri, fast for nine days. To break their fast, they have dishes like sabudana khichdi, wade, or sometimes even make a sweet kheer out of it. But, if you are tired of the regular style of cooking sabudana, here’s something new for you. It’s a recipe of sabudana paratha that was shared by chef Kunal Kapur.
Ingredients for sabudana paratha:
Sendha namak (rock salt)
Roasted peanuts (finely crushed)
Plastic sheet or butter paper
How to make sabudana paratha?
1) First, wash sabudana and soak it for 3-4 hours. Take some sabudana separately in a mixer and grind it into a fine powder. Keep the powder aside as of now.
2) Place the soaked sabudana on a plate and add the remaining ingredients. Add boiled and mashed potatoes, sendha namak, cumin seeds (roasted), the sabudana powder, green chillies, crushed peanuts and chopped fresh coriander leaves. You can use regular salt if you are not making this for vrat.
3) Mix all the ingredients together properly and make a large ball of dough. Apply some oil to your hands and make small balls from the larger dough.
4) Here’s another step you need to follow. Place butter paper on your kitchen counter. Lightly grease it with some oil. Place a ball in the centre and place your oily fingers gently over it with the aim to flatten it.
5) Finally, place the paratha on a tawa but don’t forget to drizzle it with some oil or ghee before that. Also, while placing the paratha, take the butter paper and place it top face down on to a hot tawa or a pan. Remove the paper gently. You can cook the paratha from both sides by flipping it. And you can have it after it turns golden.
Take a look at the recipe video here:
This Chaitra Navratri, try making this vrat-friendly sabudana paratha.