Sabudana (sago) is a popular ingredient during fasting days in India. While soaking sabudana overnight is usually a key step in making dishes like sabudana khichdi or sabudana vada, it can sometimes slip your mind, especially when you’re busy preparing for the fast. But don’t worry—if you forgot to soak sabudana, you can still make delicious sabudana parathas by frying the sago and turning them into a tasty, filling treat!
This recipe is quick, simple, and perfect for fasting days when you’re looking for something savory and satisfying.
Ingredients:
- 1 cup sabudana (sago)
- 2 medium-sized potatoes (boiled and mashed)
- 1 tablespoon ghee or oil
- 2 tablespoons yogurt (optional, for softness)
- 1-2 green chilies (finely chopped)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon ginger (grated)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- Salt to taste (use rock salt for fasting)
- Fresh coriander leaves (chopped, optional)
- Ghee or oil for cooking the parathas
Instructions:
- Prepare the Sabudana:
- If you’ve forgotten to soak the sabudana, don’t panic! In a pan, dry roast the sabudana over low-medium heat for about 5-6 minutes until it becomes slightly crispy. The roasting will help soften it when combined with other ingredients and make it easier to work with.
- Cook the Potatoes:
- While the sabudana is roasting, boil the potatoes until tender. Peel and mash them well in a mixing bowl.
- Combine the Ingredients:
- In a large mixing bowl, combine the roasted sabudana with the mashed potatoes. Add chopped green chilies, grated ginger, cumin seeds, red chili powder, cumin powder, black pepper, and salt (rock salt if fasting). If you like a softer texture, add a tablespoon of yogurt to the mixture. Mix everything well so that the ingredients are evenly distributed.
- Knead the Dough:
- Once all the ingredients are mixed, knead them into a smooth dough. If the dough feels too dry, add a little water, a teaspoon at a time, until it reaches a pliable consistency. Divide the dough into small, equal-sized balls (about the size of a golf ball).
- Roll the Parathas:
- Lightly dust the rolling surface with some buckwheat flour or any fasting-friendly flour. Roll each dough ball into a flat, round paratha. Be gentle while rolling as sabudana can make the dough a bit crumbly. If needed, use your hands to press the edges gently to shape the paratha.
- Cook the Parathas:
- Heat a tawa (griddle) or non-stick pan over medium heat and add a little ghee or oil. Place the rolled paratha on the hot pan. Cook it on both sides, pressing gently with a spatula to ensure even cooking. Add more ghee or oil if needed to get a crispy, golden texture. Flip the paratha when one side turns brown and crispy, and cook the other side the same way.
- Serve Hot:
- Once cooked, remove the paratha from the pan and serve hot. These sabudana parathas are best enjoyed with a side of yogurt, a sweet chutney, or even a bowl of curd.
Tips:
- If you prefer a vegan version, skip the yogurt and opt for a plant-based substitute or simply increase the amount of mashed potato for a soft texture.
- You can also add some roasted peanuts to the dough for added crunch and flavor.
- If you have time to soak the sabudana, then soak it for 4-5 hours, drain any excess water, and follow the same recipe without roasting it.
Why This Recipe Works:
If you’ve ever found yourself in a situation where you forgot to soak sabudana but still wanted to enjoy a fasting-friendly meal, this paratha recipe is a perfect solution. Roasting the sabudana before using it in the dough ensures it softens enough to be rolled out into parathas, making it a perfect alternative to the traditional soaked variety.
This sabudana paratha is nutritious, easy to prepare, and offers the right balance of carbohydrates and energy, especially needed during fasting. The addition of potatoes provides moisture and helps bind the mixture, while the spices give it a delightful flavor, making it a complete meal that’s both filling and satisfying.
So, the next time you forget to soak your sabudana, don’t worry! Just fry it up, and in no time, you’ll have delicious, crispy sabudana parathas ready to enjoy.
