व्रत में क्या खाएं? नानी का गुप्त साबूदाना पराठा
व्रत में क्या खाएं? 😳 नानी का गुप्त साबूदाना पराठा is a medium Indian recipe that serves 4. 120 calories per serving. Recipe by Nani Eats & Cooks on YouTube.
Prep: 30 min | Cook: 10 min | Total: 50 min
Cost: $4.60 total, $1.15 per serving
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
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
Grind Roasted Sabudana
Transfer the cooled sabudana to a mixer and pulse until it becomes a fine powder, similar to coarse flour.
Time: PT2M
Prepare Potatoes
Boil two medium potatoes until tender (about 10 minutes), peel them while still warm and grate using a fine grater.
Time: PT12M
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
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
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
Heat Tawa
Place a tawa on medium heat, let it become hot, then lightly brush with ghee.
Time: PT2M
Temperature: Medium heat
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
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
Dietary info: Gluten‑Free, Vegetarian, Suitable for Vrat/Fasting (when using rock salt)
Allergens: Peanuts, Dairy (ghee, yogurt)
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
Batter is too thick and does not spread
Add water a tablespoon at a time, mixing gently, until the batter flows easily from a spoon.
Batter is too runny and falls apart on the tawa
Add a little more powdered sabudana (or a tablespoon of roasted rice flour) to thicken.
Paratha cracks or breaks while flipping
Ensure the batter has enough binding from potatoes and peanuts; let the first side set fully before flipping.
Parathas are pale, not golden
Increase the heat slightly and add a few extra drops of ghee around the edges during the second side.
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
What is the cultural significance and history of Sabudana Paratha in Indian fasting (Vrat) cuisine?
Sabudana (tapioca) has been a staple in Indian fasting meals for centuries because it is light, easy to digest, and provides quick energy. Parathas made from roasted sabudana flour became popular as a satisfying flatbread that adheres to vrat rules of avoiding grains, offering a wholesome alternative to wheat roti.
What are the traditional regional variations of Sabudana Paratha in different parts of India?
In Maharashtra, sabudana paratha is often flavored with cumin and green chilies, while in Gujarat, a touch of asafoetida and lemon juice is added. Some North Indian versions incorporate grated coconut for extra richness, but the core technique of roasting and grinding sabudana remains consistent.
How is Sabudana Paratha traditionally served during vrat in Indian households?
It is typically served hot with a side of vrat‑approved chutney such as peanut‑coriander chutney, or with a bowl of curd. Some families also pair it with a small portion of boiled potatoes or sweet potatoes to complete the fasting meal.
What occasions or celebrations is Sabudana Paratha associated with in Indian culture?
Sabudana Paratha is especially common during Navratri, Ekadashi, and other religious fasts when grains are avoided. It is also prepared for temple festivals and family gatherings that observe fasting rituals.
What makes Sabudana Paratha special or unique in Indian fasting cuisine?
Its light, airy texture comes from roasting and finely grinding sabudana, which removes excess moisture. Combined with potatoes and peanuts, it provides protein and carbs without using any wheat, making it both satiating and vrat‑compliant.
What are the most common mistakes to avoid when making Sabudana Paratha at home?
Common errors include over‑roasting the sabudana (which makes it bitter), using too much water (resulting in a runny batter), and cooking on high heat (causing the outside to burn before the inside sets). Follow the recommended roasting time and medium heat for best results.
Why does this Sabudana Paratha recipe use roasted and ground sabudana instead of using the pearls whole?
Roasting removes residual moisture, and grinding creates a fine flour‑like texture that yields a lighter, fluffier paratha. Whole pearls would make the batter gritty and heavy, preventing the desired soft bite.
Can I make Sabudana Paratha ahead of time and how should I store it?
Yes. Prepare the batter up to 4 hours ahead and keep it refrigerated, covered. Cooked parathas can be stored in an airtight container in the fridge for 2 days or frozen for up to a month; reheat on a tawa for best texture.
What texture and appearance should I look for when cooking Sabudana Paratha?
The paratha should spread easily, have a smooth surface, and turn a uniform golden‑brown on both sides. It should be slightly crisp at the edges while remaining soft and airy inside.
How do I know when Sabudana Paratha is done cooking?
When the underside is golden brown (about 2‑3 minutes) and the top surface no longer looks wet, flip it. After the second side turns golden and the paratha lifts easily with a spatula, it is done.
What does the YouTube channel Nani Eats & Cooks specialize in?
The YouTube channel Nani Eats & Cooks specializes in home‑style Indian cooking, focusing on traditional recipes, fasting (vrat) dishes, and practical tips for everyday Indian households.
How does the YouTube channel Nani Eats & Cooks' approach to Indian fasting recipes differ from other cooking channels?
Nani Eats & Cooks emphasizes authentic fasting ingredients like sabudana, rock salt, and minimal oil, while providing step‑by‑step explanations of why each technique (such as roasting sabudana) is important for texture and digestion, unlike many channels that shortcut the process.
Last updated: September 6, 2026
