Sabudana Paratha

About Sabudana Paratha without soaking

Sabudana paratha is a popular Indian dish made with tapioca pearls, mashed potatoes, and spices. It's usually enjoyed during fasting periods or as a delicious breakfast option.

Sabudana paratha is a popular Indian dish made with tapioca pearls, mashed potatoes, and spices. It's usually enjoyed during fasting periods or as a delicious breakfast option.

Sabudana Paratha is a delightful Indian recipe that combines the goodness of sabudana (tapioca pearls) with the flavors of a traditional paratha. This dish is not only delicious but also packed with essential nutrients, making it a perfect choice for breakfast or lunch. Here’s a simple recipe to help you make these mouthwatering parathas in no time.

Sabudana Paratha is not only a flavorful dish but also provides a good source of energy and essential carbohydrates from the sabudana. The addition of potatoes adds a creamy texture and complements the tapioca pearls perfectly.

Table of Contents

• Sabudana Paratha

• Image

• About Sabudana Paratha

• Ingredients

• Instructions

• Tips

• Video

Here's a simple recipe for Sabudana Paratha:

Ingredients:

• 1 cup sabudana (tapioca pearls)

• 2 medium-sized potatoes (boiled and mashed)

• 1 cup Singhara atta (water chestnut flour) or kuttu atta (buckwheat flour)

• 1 green chili (finely chopped)

• 1 teaspoon cumin seeds

• 1 teaspoon grated ginger

• 2 tablespoons chopped coriander leaves

• Salt to taste

• Ghee or oil for cooking

Instructions:

• Dry roast sago , cool down and grind.

• In a mixing bowl, combine grinded sabudana, mashed potatoes, water chestnut or buckwheat flour, green chili, cumin seeds, grated ginger, chopped coriander leaves, and salt. Mix well to form a dough-like consistency.

• Divide the mixture into equal portions and shape them into balls.

• Roll each ball into a flat disc, using water chestnut flour to prevent sticking.

• Heat a griddle or tawa. Place a rolled paratha on it and cook until both sides are golden brown, applying ghee or oil.

• Repeat the process for the remaining portions.

• Serve sabudana paratha hot with yogurt or aloo curry for a delightful meal.

Tips

Here are some tips to make delicious Sabudana Paratha:

• Roasting Sabudana: Ensure that you roast the sabudana well and grind well. This prevents the paratha from becoming sticky.

• Potato Mashing: Mash the boiled potatoes thoroughly to create a smooth texture, ensuring even distribution in the paratha filling.

• Flour Choice: You can use either water chestnut flour (Singhara atta) or buckwheat flour (kuttu atta) or a combination of both for the dough. This adds a nutty flavor to the paratha.

• Spices: Adjust the amount of green chili and ginger according to your spice preference. You can also add ground peanuts or crushed roasted peanuts for added flavor.

• Consistency: The dough should be pliable and easy to work with. If it's too dry, add a little water; if it's too wet, add more flour.

• Rolling Technique: Roll the parathas gently using water chestnut flour to prevent sticking. Roll them evenly to ensure uniform cooking.

• Cooking Temperature: Heat the griddle or tawa to a medium heat. Too high heat might burn the paratha, while too low heat can make it soggy.

• Use Ghee or Oil: Applying ghee or oil while cooking enhances the flavor of the paratha. You can brush it on both sides during cooking.

• Serve Hot: Sabudana paratha is best enjoyed hot. Serve it with yogurt, raita, or a side of your favorite curry.

• Variations: Get creative with the filling. You can add grated paneer, chopped spinach, or other ingredients for additional flavors and textures.

• Enjoy your homemade Sabudana Paratha!

Video