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Sawan Fasting Recipe: Bored of the usual fasting food? Try this crispy, energy-packed Sabudana Paratha this Shravan. It’s light, tasty, and perfect for ‘Sawan’ Mondays.
If you’re fasting during Sawan, ditch the same old Sabudana khichdi and try these crispy, satisfying Sabudana parathas instead. (News18)
With the arrival of Sawan Maas (Shravan), the atmosphere takes on a fresh, devotional charm — lush greenery, cool breezes, and the deep spiritual observance of Lord Shiva. Fasting on Mondays is a cherished tradition during this month. While fruits and light snacks are common, sometimes you crave something warm, filling, and flavourful.
If you’re tired of the usual Sabudana Khichdi or Sabudana Tikki, try something new: Sabudana Paratha. It’s not only delicious and satisfying but also ideal for fasting — light on the stomach and packed with energy. Serve it with curd or vrat-friendly chutney for an extra flavour boost.
Ingredients For Sabudana Paratha
- Sabudana (sago) – 1 cup (soaked)
- Boiled potatoes – 2 medium
- Rock salt – to taste
- Green chillies – 1–2, finely chopped
- Fresh coriander – 2 tbsp, finely chopped
- Cumin seeds – ½ tsp
- Lemon juice – 1 tsp
- Black pepper powder – ¼ tsp
- Ghee or peanut oil – for frying
Step-By-Step Sabudana Paratha Recipe
- Soak the Sabudana: Wash the sabudana thoroughly 2–3 times. Then soak it in water for 4–5 hours, ensuring the water level is just above the sabudana. This helps soften the grains for easy mixing.
- Prepare the Mixture: In a large bowl, add the soaked sabudana. Mash in the boiled potatoes. Then mix in green chillies, coriander, cumin seeds, black pepper, rock salt, and lemon juice. Combine well until evenly mixed.
- Make the Dough: The sabudana and potato mixture should resemble dough. If it feels too sticky or loose, add a little rajgira (amaranth) flour or water chestnut flour to bind.
- Shape the Parathas: Grease your hands with ghee. Take small portions of the dough and roll them into balls. Place each one between two greased plastic sheets or clingfilm and roll gently into a paratha shape. This prevents sticking and helps keep the paratha intact.
- Cook the Parathas: Heat a pan and lightly grease with ghee or peanut oil. Cook the paratha on medium heat, flipping occasionally, until golden brown on both sides. Add a touch more ghee while cooking for crispiness.
Is Sabudana Paratha A Good Option During Fasting?
- Light and Digestible: Sabudana Paratha is Ideal for fasting as it is gentle on the stomach.
- High in Energy: Sabudana is rich in carbohydrates for long-lasting energy.
- Nutrient-Rich: Potatoes and spices add a boost of vitamin C and flavour.
- Crispy and Delicious: That golden crust makes all the difference!
How To Serve Sabudana Paratha?
Pair Sabudana Paratha with a bowl of curd mixed with rock salt and roasted cumin. You can also serve it with coriander-mint fasting chutney for a refreshing kick.
Add extra roasted peanuts on top if you’d like more crunch.
Extra Tips For Perfect Results
- Soak sabudana correctly. Too much water will make it soggy and hard to roll.
- Roast the paratha slowly on low heat so it cooks through without burning.
- Ghee gives the best flavour, but peanut oil works well too.
So if you’re fasting this Monday during Sawan, ditch the same old sabudana khichdi and try these crispy, satisfying Sabudana Parathas instead. Easy to make, full of taste, and perfectly fasting-friendly!
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