How To Make A Guilt-Free Sabudana Tawa Paratha
Image Credit: Sunita Agarwal/Twitter

When the seasons begin to change, an air of celebration settles over India. Navratri is here again. The 9-day festival, celebrated in honour of the Goddess Durga, brings a time of purity, cleansing and fasting to rid the body of toxins and prepare it for the next season. 

During this time as devotees observe Vrat, many food items are off limits in alignment with ancient Ayurvedic beliefs. But even with these restrictions, there is still a myriad of delicious recipes that can be made to keep your mind and body healthy and satiated during this time. 

One of the most popular ingredients to cook with during this period is Sabudana, also known as tapioca or sago pearls. These grains made from tapioca root help to provide instant energy and keep you well-fuelled for the day. It is also gluten-free and non-allergenic, meaning that everyone can eat it without worry. 

It also helps to prevent digestion issues while providing relief from gas, bloating and constipation thanks to its high levels of dietary fibre. It's low in cholesterol and thanks to its potassium levels, it can help regulate your blood pressure and maintain a healthy blood flow.

With all these health benefits, we should mention that sabudana tastes great too! And thanks to its versatile nature, it can be used as a substitute in many of India’s most loved dishes. In the recipe below, it’s mixed with potatoes and water chestnut (singhada) flour to create a guilt-free version of everyone’s favourite breakfast dish, the tawa paratha. 


  • 1 cup sabudana
  • 2 boiled potatoes
  • ¼ cup singhada flour
  • ¾ cup roasted groundnut powder
  • 3 green chillies finally chopped
  • 3 tbsp chopped coriander
  • 1 tsp cumin seeds
  • ½ tsp red chilli powder
  • Salt to taste
  • Oil as required


  • Soak the sabudana pearls overnight.
  • Boil the potatoes and grate them finely.
  • Mix all the ingredients except the oil and need it into a firm dough. Add water if necessary
  • Make 4 -5 balls and roll them into thick parathas.
  • Heat up your tawa and brush it with oil of ghee.
  • Place one of the parathas on the tawa and make 5 holes in the dough.
  • Drizzle a couple of oil drops into the holes and let it cook.
  • Flip to the other side. Repeat the process.
  • Remove when golden on both sides.
  • Serve with green chutney and enjoy.