By Shreya Sarpal
April 3, 2025
A delicious, crispy, and flavourful flatbread made with soaked sabudana, mashed potatoes, and spices enjoyed during fasting (vrat), especially during Navratri. This gluten-free paratha is a lighter yet satisfying alternative to the traditional wheat-based parathas.
1 cup sabudana 2 potatoes (boiled & mashed) ½ cup singhara flour 1 green chilli, finely chopped ½ teaspoon cumin seeds ½ teaspoon black salt ¼ teaspoon black pepper powder 2 tablespoons coriander leaves, finely chopped Ghee or oil for cooking
Rinse and soak sabudana in water for 4-5 hours; drain excess water.
Mix the soaked sabudana with mashed potatoes, singhara flour, green chilli, cumin, salt, and coriander. Knead into a soft dough.
Take a small portion and flatten it with your fingers or a greased butter paper.
Heat a tawa, and cook the paratha with ghee until it turns golden brown on both sides.
Enjoy your parantha hot with yoghurt or chutney.