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Aloo & Sabudana Paratha

Aloo & Sabudana Paratha is a soft, tasty, and healthier twist on classic paratha made with boiled potatoes and soaked sabudana for a light, filling meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Sabudana soaking time 4 minutes
Total Time 35 minutes
Servings: 2 parathas
Course: Breakfast, Dinner
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup sabudana (tapioca pearls) Soaked for 4 hours
  • 2 medium boiled potatoes mashed
  • 1/2 cup whole wheat flour for binding
  • 2 tbsp fresh coriander finely chopped
  • 1 tsp green chilli finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp salt adjust to taste
  • 1 tbsp ghee for roasting

Equipment

  • Mixing bowl
  • Rolling Pin
  • Tawa

Method
 

  1. Soak sabudana in enough water for 4 hours until soft. Drain completely and keep aside.
  2. In a bowl, mix mashed potatoes, soaked sabudana, whole wheat flour, coriander, green chilli, cumin seeds, and salt.
  3. Knead gently to form a soft dough. Add a little more flour if the dough feels sticky.
  4. Divide the dough into two balls. Dust with flour and roll gently into parathas.
  5. Heat a tawa on medium flame. Cook each paratha using a little ghee until golden spots appear on both sides.
  6. Serve warm with curd or homemade chutney.

Notes

For a healthier version, use minimal ghee and serve with curd for better gut health. Sabudana adds lightness while potatoes keep the paratha soft and filling.