By Akshara
October 5, 2026
Celebrate Navratri 2026 with a delicious and filling sabudana stuffed paratha made specially for fasting days. Instead of the usual khichdi, this creative vrat recipe encases a spiced, mashed potato and soaked sago filling inside a wholesome amaranth or water chestnut flour dough. Cooked in pure ghee until crisp and golden, it provides sustained energy and exceptional flavour while strictly adhering to fasting guidelines.
1 cup water chestnut flour (singhara atta) or buckwheat flour  1/2 cup sabudana (sago pearls), soaked and drained  2 medium boiled potatoes, peeled and mashed  1 teaspoon cumin seeds  2 green chillies, finely chopped  1/2 teaspoon roasted cumin powder  Rock salt (sendha namak) to taste  Pure ghee for cooking
Knead the singhara flour with warm water and a pinch of rock salt into a smooth, pliable dough, and set it aside to rest for ten minutes.
Mix the soaked sabudana, mashed potatoes, chopped green chillies, cumin seeds, roasted cumin powder, and rock salt together in a bowl to form the filling.
Divide the dough and the sabudana filling into equal-sized portions, roll out a small ball of dough into a disc, place a spoonful of the filling in the centre, bring the edges together to seal, and roll it out gently into a stuffed paratha.
Cook the paratha on a hot griddle with generous amounts of pure ghee, flipping until both sides are crisp and golden brown.