1. 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.
2. There will be no excess water but if there is any then drain the soaked sabudana in a sieve to remove excess water.
3. The sabudana should be soft and easy to break.
4. Roast the cumin seeds for 2 minutes on a hot tawa on medium flame. This gives an excellent flavor to these parathas. Keep aside.
5. 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.
6. Mix everything together to form a dough-like consistency.
7. If the mixture feels too sticky, you can add more kuttu or sama rice flour to adjust the texture.
8. 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.
9. 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. 
10. Then press it gently.
11. Now brush or spray a little oil on top of it.
12. Add another piece of butter paper on top of it.
13. 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. 
14. Once done take out the butter paper carefully.
15. 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
16. 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.
17. 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.
18. 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.
19. Repeat this process for the remaining dough balls, adding ghee or oil as needed.
20. Serve your Sabudana Aloo Parathas hot with yogurt or green chutney for a delicious meal.
     

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.