Name: Sabudana Aloo Paratha | Navratri Vrat Recipes
Prep time: 10 min
Cook time: 7 min
Total time: 5 h 17 min
Cuisine: Indian
Ingredients: 1 cup – Sabudana/ Tapioca pearls soaked in 1 cup water for 5 hours; 4 to 5 – Boiled Potatoes; 1 Cup – Kutu ka atta or sama rice flour; 1 cup – Roasted peanuts without skin; 1/2 cup – Coriander leaves chopped; 2 – Green chilli chopped; 1 tbsp – Rock salt/ Plain salt if not making for vrat recipe; 2 tbsp – Roasted Cummin seeds; Water as required; Ghee or oil for frying

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Sabudana Aloo Paratha | Navratri Vrat Recipes is a delectable Indian flatbread renowned for its unique blend of flavors and textures specially made during Navratri festivals or can be made during vrat or fasting. This gluten-free delight combines the earthy richness of mashed potatoes (aloo) with the delightful pearls of sabudana, or tapioca pearls, resulting in a mouthwatering symphony of taste and chewiness. Whether you’re a fan of traditional Indian cuisine or a newcomer to its culinary treasures, Sabudana Aloo Paratha is a must-try Get ready to tantalize your taste buds!

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Sabudana Aloo Paratha | Navratri Vrat Recipes

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About Sabudana Aloo Paratha

Sabudana Aloo Paratha is deeply rooted in Indian cuisine, with its origins tracing back to different regions of the country. While it is a popular choice for fasting during Indian festivals like Navratri and religious observances, it has also gained prominence as a delectable everyday meal. The combination of sabudana, derived from tapioca roots, and the comforting flavors of aloo, or potatoes, creates a harmonious culinary union that has stood the test of time. These parathas have evolved from being a fasting food as Navratri recipes to a beloved breakfast or lunch option for many.

One of the standout features of Sabudana Aloo Paratha is its nutritional content. It’s not just about the delicious taste; it also offers health benefits. Sabudana, rich in carbohydrates, provides a quick energy boost. Potatoes bring potassium, fiber, and vitamins to the table. When prepared with the right ingredients and techniques, this dish can be a part of a balanced diet. Plus, it’s gluten-free, making it suitable for those with dietary restrictions.

Ingredients

1 cup – Sabudana/ Tapioca pearls soaked in 1 cup water for 5 hours
4 to 5 – Boiled Potatoes
1 Cup – Kutu ka atta or sama rice flour
1 cup – Roasted peanuts without skin
1/2 cup – Coriander leaves chopped
2 – Green chilli chopped
1 tbsp – Rock salt
2 tbsp – Roasted Cummin seeds
Water as required
Ghee or oil for frying

Check out the Sabudana Aloo Paratha | Navratri Vrat Recipe Video:

How To Make Sabudana Aloo Paratha Step By Step With Photo:

Rinse the sabudana in cold water until the water runs clear. Place the rinsed 1 cup sabudana in a bowl and add only 1 cup water to submerge them (With this trich sabudana will be perfectly soft. Let them soak for 4-6 hours or overnight.
There will be no excess water but if there is any then drain the soaked sabudana in a sieve to remove excess water.
The sabudana should be soft and easy to break.
Roast the cumin seeds for 2 minutes on a hot tawa on medium flame. This gives an excellent flavor to these parathas. Keep aside.
In a mixing bowl, combine the drained sabudana, boiled grated potatoes, Singhara or Kuttu flour, chopped green chilies, roasted cumin seeds, roasted peanut powder, chopped coriander leaves, and rock salt or plain salt if not making for fasting.
Mix everything together to form a dough-like consistency.
If the mixture feels too sticky, you can add more kuttu or sama rice flour to adjust the texture.
Divide the dough into small, equal-sized balls. You can decide the size based on your preference, but smaller portions are usually easier to handle.
Grease or brush a little ghee or oil on the butter paper then take one of the dough balls and flatten it slightly with your hands or you can just simply place the ball on the butter paper.
Then press it gently.
Now brush or spray a little oil on top of it.
Add another piece of butter paper on top of it.
Now with the help of a rolling pin roll it into a small flat round shape paratha. Note: Try to keep small round shape parathas so that they don’t break while cooking.
Once done take out the butter paper carefully.
Now apply or brush a little oil on top of the paratha. It’s not a regular dough so you can adjust the side of the disc to give it a round shape
Heat a tawa or non-stick pan on medium-high heat. Place the rolled-out paratha on the hot tawa and then take out the butter paper carefully.
Cook for 4 minutes on medium-high flame. Drizzle some ghee or vegetable oil on the paratha and then flip it to cook the other side until it’s golden brown and crisp.
Now flip gently and let it cook for 3 minutes on medium-high flame. Once crisp and golden on both sides. Take it out on a serving plate.
Repeat this process for the remaining dough balls, adding ghee or oil as needed.
Serve your Sabudana Aloo Parathas hot with yogurt or green chutney for a delicious meal.
Sabudana Aloo Paratha | Navratri Vrat Recipes

Important Suggestion To Keep In Mind

Serve the Sabudana Aloo Paratha for fasting hot and fresh. You can pair them with fasting-friendly yogurt, chutney, or fasting-approved side dishes.
Use fasting-approved oil or ghee for cooking the parathas. Ghee is commonly used during fasting.
Cook the parathas on low to medium heat. These flours can brown quickly, so lower heat helps prevent burning.
Ensure the sabudana are dry after soaking. Excess moisture can make the paratha soggy which is why the amount you are taking sabudana you must also take that amount of water only and soak for 4 to 5 hours.
Grate the boiled potatoes always in parathas so that there will not be any lump in the dough.
Use fasting-appropriate vegetables like arbi (colocasia) or sweet potatoes in place of regular potatoes, as regular potatoes are usually avoided during fasting.
Use “vrat” flour, which is typically water chestnut flour (singhara) or buckwheat flour (kuttu) to make the paratha dough. These flours are commonly used during fasting.
Use rock salt or sendha namak to make it a fasting recipe otherwise, you can use normal salt.

Serving Suggestion

If you’re serving Sabudana Aloo Paratha during a fasting period (vrat), consider fasting-specific side dishes like roasted makhana (fox nuts), sabudana khichdi, or fried potato chips (using fasting-approved flours like singhara or kuttu).

Serve with a side of plain yogurt or curd. The cool and creamy yogurt complements the spiciness of the paratha and provides a refreshing contrast. Accompany the paratha with some chutneys.

Mint chutney, tamarind chutney, or coriander chutney are excellent choices. These add a burst of flavors and can be customized to your preferred level of spiciness.

A simple green salad with cucumber, tomato, and onion, lightly seasoned with salt and a squeeze of lemon, provides a fresh and crunchy contrast to the paratha.

Storage Suggestion

If you plan to consume the parathas within the same day, you can store them at room temperature. Place them in an airtight container or wrap them in aluminum foil.

For longer storage, place the parathas in an airtight container or wrap them in plastic wrap or aluminum foil.

Store the container or wrapped parathas in the refrigerator. They can be safely stored for 1-2 days.

If you want to store Sabudana Aloo Parathas for an extended period, freezing is a great option.
Individually wrap each paratha in plastic wrap or aluminum foil.
Place the wrapped parathas in a freezer-safe, airtight container or a resealable plastic bag.
Label the container or bag with the date for reference.
Frozen Sabudana Aloo Parathas can be stored for up to 2-3 months in the freezer.

Heat them on a tava (griddle) or in a non-stick pan over medium heat. You can use a small amount of oil or ghee to crisp them up. Alternatively, you can warm them in a microwave, but this method might not make them as crispy as using a griddle.

Thaw the frozen parathas in the refrigerator overnight or at room temperature for a few hours. Then, reheat them using the methods mentioned above.

It’s essential to reheat the parathas thoroughly to ensure they are heated evenly and piping hot before serving.

You may love some other paratha recipes on my blog – Palak paneer paratha (Spinach Cottage Cheese Paratha, Gobi Paratha, Aloo Cheese Paratha, Gobi paratha Recipe (Cauliflower Stuffed Flatbread), and Masala Paratha.

Note: A rough estimate of nutrition is provided.

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