ATSSMA
North India
Sabudana Paratha
A soft sabudana-potato paratha with roasted peanut and cumin, rolled between sheets so the soaked pearls stay bound without tearing.
Ingredients
- Sabudana – 1 cup
- Water – about ¾ cup for soaking
- Boiled potatoes – 2 medium, cooled and mashed
- Roasted peanut powder – ⅓ cup
- Rajgira or singhara flour – ½ cup, plus more if needed
- Green chilli – 1
- Cumin – 1 tsp
- Coriander – 2 tbsp
- Salt – as needed
- Ghee or oil – for cooking
Method
- Rinse and soak sabudana 4 to 6 hours until every pearl is soft through the centre; drain well.
- Mix with cooled mashed potato, peanut powder, flour, chilli, cumin, coriander and salt.
- Knead gently into a soft dough. Add flour 1 tablespoon at a time only if the mixture is too sticky; too much makes the paratha dry.
- Divide into balls. Place one between two lightly greased sheets of parchment or food-safe plastic and press or roll gently to a 3 to 4 mm round.
- Peel off the top sheet, invert onto your palm or directly onto a warm tawa and remove the second sheet carefully.
- Cook over medium heat until the base sets and develops golden patches, about 2 to 3 minutes.
- Flip carefully, add a little ghee or oil around the edges and cook the second side until golden.
- Serve immediately with curd. If the paratha cracks while shaping, work a little more mashed potato into the dough.