Fasting during festivals or religious observances often brings a set of culinary challenges, especially when you forget to soak ingredients like sabudana (tapioca pearls) overnight. If you find yourself in a situation where you didn’t soak your sabudana in advance, don’t worry! You can still enjoy delicious sabudana parathas by following this simple recipe that uses fried sabudana to make a tasty and filling meal.
Ingredients:
- 1 cup sabudana (tapioca pearls)
- 2 medium-sized boiled potatoes, mashed
- 1/2 cup roasted peanuts, crushed
- 1-2 green chilies, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon ghee or oil (for frying)
- 1 tablespoon chopped cilantro (optional)
- Water (if needed)
Instructions:
- Fry the Sabudana:
- Take the sabudana in a pan and dry roast it on medium heat for 5-6 minutes until it turns slightly golden and aromatic. Make sure to stir frequently to avoid burning.
- Once roasted, allow it to cool down completely. This process helps in making the paratha soft and prevents it from becoming hard.
- Prepare the Dough:
- In a large mixing bowl, combine the roasted sabudana with the boiled and mashed potatoes.
- Add crushed peanuts, cumin seeds, chopped green chilies, black pepper, and salt. If you like a little extra flavor, you can also add some finely chopped cilantro.
- Mix everything well to form a dough. If the mixture feels too dry, add a few drops of water to make it easier to bind.
- Rolling the Paratha:
- Divide the dough into small portions and roll each portion into a ball.
- Roll each ball into a flat circle, using a rolling pin. You can dust it with a little rice flour or arrowroot powder to prevent sticking, but be gentle while rolling as sabudana can sometimes make the dough crumbly.
- Cooking the Paratha:
- Heat a tawa or flat skillet over medium heat and add a little ghee or oil.
- Place the rolled paratha on the tawa and cook it for about 1-2 minutes on each side, pressing gently with a spatula to ensure even cooking.
- Flip the paratha and cook the other side, adding more ghee or oil as required to achieve a golden-brown, crispy texture.
- Serving:
- Once both sides of the paratha are cooked perfectly, remove from the tawa and serve hot.
- Sabudana paratha is traditionally enjoyed with yogurt, mint chutney, or a simple pickle. It makes a filling meal for breakfast or lunch during fasting days.
Tips:
- Storage: If you have leftover sabudana paratha, you can store it in an airtight container for 1-2 days. Reheat it on a tawa or microwave before serving.
- Flavor Variations: Feel free to experiment by adding spices like garam masala, ajwain (carom seeds), or fresh herbs like mint to enhance the flavor of the paratha.
- Serving Suggestions: Pair with a fresh cucumber salad or a simple raita to balance out the rich and flavorful paratha.
Conclusion:
This Sabudana Paratha is the perfect solution for fasting days when you forget to soak sabudana. By frying the pearls, you can still enjoy a delicious, nutritious meal without any hassle. The combination of potatoes, peanuts, and spices makes this paratha not only tasty but also satisfying. Enjoy this easy and quick recipe the next time you find yourself in a fasting fix!
