व्रत में क्या खाएं? नानी का गुप्त साबूदाना पराठा

Ingredients

• 1 cup Sabudana (Tapioca Pearls) (Roasted lightly until fragrant, then cooled)
• 3 cup Water (Add gradually to achieve batter consistency)
• 2 medium Potatoes (Boiled, peeled and grated)
• 1/2 cup Peanuts (Lightly roasted, skins removed, coarsely ground)
• 2-3 pieces Green Chilies (Finely chopped; adjust to heat preference)
• 1 tsp Fresh Ginger (Grated)
• 1/2 tsp Cumin Seeds (Whole) (Adds earthy flavor)
• 1/2 tsp Rock Salt (Sendha Namak) (Traditional fasting salt)
• 2 tbsp Fresh Coriander Leaves (Finely chopped; part for batter, part for chutney)
• 1 tbsp Plain Yogurt (For chutney; unsweetened)
• 2 tbsp Ghee (For greasing tawa; use sparingly)

Instructions

1. Roast Sabudana

   Heat a pan over low heat, add 1 cup sabudana and roast lightly, stirring continuously until a faint aroma appears. Remove from heat and let it cool completely.

   Time: PT5M

2. Grind Roasted Sabudana

   Transfer the cooled sabudana to a mixer and pulse until it becomes a fine powder, similar to coarse flour.

   Time: PT2M

3. Prepare Potatoes

   Boil two medium potatoes until tender (about 10 minutes), peel them while still warm and grate using a fine grater.

   Time: PT12M

4. Roast and Grind Peanuts

   In the same pan, lightly roast ½ cup peanuts until golden, then rub between a kitchen towel to remove skins. Coarsely grind the peanuts in the mixer.

   Time: PT5M

5. Make Sabudana Batter

   In a large bowl combine the powdered sabudana, gradually add about 3 cups water while stirring to form a smooth batter. Add the grated potatoes, ground peanuts, 2‑3 finely chopped green chilies, 1 tsp grated ginger, ½ tsp whole cumin seeds, ½ tsp rock salt, and 2 tbsp chopped coriander. Mix until everything is evenly incorporated and the batter spreads easily from a spoon but is not runny.

   Time: PT8M

6. Prepare Vrat Chutney

   In the mixer, combine the remaining coriander leaves, green chilies, ginger, a small handful of roasted peanuts, cumin seeds, a pinch of rock salt, and 1 tbsp yogurt. Blend to a smooth paste.

   Time: PT3M

7. Heat Tawa

   Place a tawa on medium heat, let it become hot, then lightly brush with ghee.

   Time: PT2M

   Temperature: Medium heat

8. Cook Parathas

   Drop a heaping teaspoon of batter onto the tawa, gently spread into a small circle (about 4‑5 inches). Cook for 2‑3 minutes until the underside turns golden, flip, and cook the other side for another 2‑3 minutes. Add a few drops of ghee around the edges if desired. Repeat with remaining batter, keeping the heat medium.

   Time: PT10M

   Temperature: Medium heat

9. Serve

   Serve the hot sabudana parathas immediately with the freshly prepared vrat chutney on the side.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

22g

Fat

3g

Fiber

1g

Ingredient Substitutions

• Instead of Sabudana (Tapioca Pearls): Sago pearls, Tapioca pearls
• Instead of Potatoes: Sweet potatoes (flavor changes)
• Instead of Peanuts: Roasted chana dal
• Instead of Green Chilies: Jalapeño
• Instead of Fresh Ginger: Ginger paste
• Instead of Cumin Seeds (Whole): Ground cumin (use 1/4 tsp)
• Instead of Rock Salt (Sendha Namak): Regular salt (if not fasting)
• Instead of Plain Yogurt: Dairy‑free yogurt
• Instead of Ghee: Oil (not fasting)

Equipment Needed

• Pan
• Mixer or Blender
• Grater
• Mixing Bowl
• Tawa (Flat Skillet)
• Spatula
• Ladle or Small Spoon
• Knife

Critical Steps — Do Not Skip

• Roasting sabudana to remove moisture
• Grinding roasted sabudana to a fine powder
• Achieving the right batter consistency (neither too thick nor too runny)
• Cooking on medium heat to get a golden crust without burning
• Using only a thin layer of ghee to keep the paratha light

Chef Tips from the Video

• Use fresh coriander for maximum flavor in both batter and chutney.
• Roast sabudana just until fragrant; over‑roasting can make it bitter.
• Medium heat gives a uniform golden crust without drying the interior.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days; reheat on a tawa or microwave. Keep chutney refrigerated for 2 days.

Freezer: Parathas freeze well; place on a tray to freeze individually, then transfer to a zip‑lock bag. Reheat directly on a tawa. Chutney can be frozen for up to 1 month.

Room temperature: Do not keep cooked parathas at room temperature for more than 2 hours.

Make-Ahead Tips

• The batter can be prepared up to 4 hours ahead; keep covered in the refrigerator and give it a gentle stir before cooking.
• Chutney can be made a day in advance; store in a sealed jar in the fridge.

Frequently Asked Questions