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Sago paratha (sabudana porota)Maha Shibratri special Recipe

Recipe By Swati Ganguly Chatterjee
During Shivratri fasting or in any kind of fasting we are not allowed to eat certain kind of food. At this time, food items made from sago, makhana, singhara flour are eaten. Rock salt or black salt should be used for preparing food for fasting. I have made sago pulao, khichdi, payesh. But today I have made something new, that is sago paratha and sago fritters. This paratha is made with very less oil, thus have no adverse effect to our health.
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54minstotal
54m.total
Sago paratha (sabudana porota)Maha Shibratri special
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Ingredients for Sago paratha (sabudana porota)Maha Shibratri special Recipe

  • 0.33 cup Sago
  • 0.67 nos Potatoes boiled and grated
  • 0.08 cup roasted peanuts crushed
  • 0.67 tablespoons Curd
  • 0.33 teaspoon whole cumin seeds
  • 0.33 teaspoon roasted cumin seeds powder
  • 0.33 teaspoon rock salt/kala namak
  • 0-0.33 nos green chilli chopped
  • 0.33 tablespoon black pepper powder
  • 0.33 tablespoon Lemon juice
  • As required White oil as per requirement
  • 0.33 piece largeof transparent plastic

Directions: Sago Paratha (sabudana Porota)maha Shibratri Special Recipe

  • STEP 1.First the sago should be washed very well with water, the water should be changed 6-7 times .
  • STEP 2.Now soak sago with very little water about 1/ 4th cup for 2-3 hours.
  • STEP 3.Then mix the soaked sago with all the ingredients mentioned above except for the oil.
  • STEP 4.Apply a small amount of oil on the plastic sheet. Make roundles from the sago mixture. Place the round ball on the plastic sheet and press it with another sheet.
  • STEP 5.Apply little pressure with the palm to make the parota /paratha.
  • STEP 6.Heat the pan and place the sago parota on it.
  • STEP 7.Fry both sides of the parota by applying oil.
  • STEP 8.There is a chance that the parota may break while flipping, don't worry, after turning place them together .
  • STEP 9.This way, the parota will regain its shape.
  • STEP 10.From the same sago mixture, sago fritters can also be made.
  • STEP 11.Once all the parota/paratha is fried, garnish nicely, serve hot with whisked curd mixed with sugar or coriander chutney.
Nutrition
value
332
calories per serving
6 g Fat4 g Protein65 g Carbs4 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    4g
  • Carbs
    65g
  • Fiber
    4g

MacroNutrients

  • Carbs
    65g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    76mg
  • Iron
    3mg
  • Vitamin A
    41mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    75mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Swati Ganguly Chatterjee