How to make Sabudana Paratha Recipe Sawan Special. Sabudana Paratha Recipe Sawan Special

Sabudana paratha recipe: Month of Sawan As soon as the atmosphere comes, the atmosphere becomes different. Everywhere greenery, cold winds and people immersed in devotion to Lord Shiva from above. There is a tradition of fasting in this month, especially on Monday. Many people do fruits during this time, while some people like to eat the dishes that fill the stomach as well as the stomach. Now in such a situation, every day, the same sabudana khichdi or sabudana tikki is bored, so why not try something new this time? You can make Sabudana Paratha on the first Monday of this spring. It is not only tasty to eat, but also keeps the stomach full for a long time. Sabudana paratha is lighter and is also easy to digest, due to which your energy remains during the fast. If you eat this paratha with curd or fasting chutney, the taste will increase even more. So let’s know the easy way to make it.

The ingredients required for making sabudana paratha

Sabudana – 1 cup (soaked)

Boiled Potatoes – 2 Medium Size

Rock salt – as per taste

Green chili-1-2 finely chopped

Green Coriander – 2 tablespoons finely chopped

Cumin – 1/2 teaspoon

Lemon juice – 1 teaspoon

Black Pepper Powder – 1/4 teaspoon

Ghee or peanut oil – to bake

Easy method of making sabudana paratha step by step

1. Prepare Sabudana

First wash the sabudana thoroughly and soak it in water for 4-5 hours. Keep in mind that the water should be slightly above Sabudana. This will soften the sabudana and mix well in the paratha.

2. Make a mixture
Now add soaked sabudana in a big pot. Mash the boiled potatoes and mix it. Then add green chillies, green coriander, cumin, black pepper powder, rock salt and lemon juice and mix well.

3. Prepare like kneading dough

You will see that due to sabudana and potato, this mixture will become like dough. If it feels that it is a little loose, then you can add a little Rajgira flour or water chestnut.

4. Rolling parathas
Now apply a little ghee in the hand and make a dough with the mixture. Then place it in the middle of two plastic sheets and roll it with a light hand. It will not stick it and the size will also be good.

5. Bake parathas

Heat the griddle. Then put light ghee on it and keep the paratha. On medium flame, roast on both sides till it turns golden. While turning the paratha, apply a little ghee above. When it sinks well and becomes crisp, take it off.

Why is Sabudana Paratha?

Rich in energy: Sabudana has more carbohydrates, due to which energy remains throughout the day during the fast.

Easy to digest: It is light and also cools the stomach.

Vitamins and minerals: Vitamin C is also available due to potato and green chili.

Great in taste: Light crispy layer and fragrance of spices make it very tasty.

What to take with food?
You eat this sabudana paratha with curd. For fasting, add a little rock salt and roasted cumin seeds and mix it, this taste will increase even more. Green coriander and mint fasting sauce will also look very good.

Some important tips

It is most important to let Sabudana get wet properly. If it remains in more water, then it will be difficult to get wet and make the paratha rolled. You can also use peanut oil instead of ghee. Bake the paratha on low heat so that it cooks well.

So if you are also fast on the first Monday of this spring and you have become bored by eating the same sabudana khichdi or fruit every day, then this time, try sabudana paratha this time. It is very easy to make, taste is amazing and stomach also fills well. Also, it is also according to the rules of your fast.