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Make Sabudana and Potato Falahari Paratha for Fasts: Easy Recipe
- •Sabudana and potato falahari paratha is a delicious and energizing option for Navratri or Ekadashi fasts.
- •Key ingredients include soaked sabudana, boiled potatoes, roasted peanut powder, rock salt, and green chilies.
- •Soak the sabudana for 4 to 5 hours or overnight so it becomes soft and fluffy.
- •Flatten the dough balls gently by hand on a greased plastic sheet instead of rolling with a pin.
- •Roast the paratha on a tawa with ghee or peanut oil until golden and crispy, and serve with curd or chutney.
Key Questions Answered
To make the falahari paratha, you will need 1 cup of sabudana, 3 medium-sized boiled potatoes, 2 finely chopped green chilies, 2 tablespoons of roasted peanut powder, 1 tablespoon of chopped coriander leaves, 1 teaspoon of rock salt, and half a teaspoon of black pepper powder. Ghee or peanut oil is required for roasting the paratha.
First, wash the sabudana thoroughly with water. Then, soak it in water for 4 to 5 hours or overnight, ensuring the water level is only up to the surface of the sabudana so it becomes soft and fluffy.
This paratha is gluten-free, quick to prepare, and helps keep the stomach full for a long time during fasts like Navratri or Ekadashi. Sabudana is rich in carbohydrates, while potatoes provide instant energy to the body.
