Indian Cooking Pointers: Move Over, Sabudana Vada And Khichdi; Try Sabudana Paratha Instead (Recipe Inside of)


  • Tapioca is mentioned to have come into India round 1800 AD
  • Sabudana has a tendency to get sticky whilst cooking
  • Sabudana khichdi, sabudana vada are few of the typical dishes

Sabudana, the translucent pearl-like globules, is a very powerful a part of an Indian kitchen. Extracted from the roots of tapioca, this is a not unusual component for meals pieces all through any vrat, puja or any Hindu non secular instance. Even though it’s an integral a part of Indian meals tradition, in line with meals historian Ok.T Achaya, tapioca is mentioned to have come into India round 1800 AD and has a number of level of access. “An early ingress could have been to Malabar from Africa, to which it were transported from Brazil with the slave business, and a later one from the Philippines to Assam and Bengal,” he mentioned in his e book ‘A Ancient Dictionary of Indian Meals’.

Tapioca is a non-cereal meals supply and is composed of starchy carbohydrate; therefore it’s fed on extensively all through any Hindu fasting ritual. On the other hand, sabudana dishes are loved through everybody year-round. On account of its starchy nature, Sabudana has a tendency to get sticky whilst cooking; however whether it is treated neatly, sabudana seems to be an excellent savoury. On every occasion we discuss sabudana dishes, the few not unusual names that are available in thoughts are sabudana khichdi, sabudana vada and sabudana kheer. However did you ever check out sabudana paratha? Right here we deliver you this tasty recipe that can for sure upload selection in your fasting-days!

Additionally Learn: 5 Delicious Sabudana (Tapioca) Dishes from South India You Would Love to Devour

Tapioca is mentioned to have come into India round 1800 AD

Try This Fascinating Sabudana Paratha Recipe

Serves: 1


Sabudana– Part cup

Boiled potato- One

Roasted peanuts- 1 tbsp (coarsely beaten)

Tomato- 2 teaspoon (finely chopped)

Inexperienced Chilli- One (finely chopped)

Coriander leaves- One teaspoon (finely chopped)

Roasted jeera (cumin seeds)- part teaspoon

Salt/Rock Salt- to style

Pepper- One teaspoon

Ghee- for roasting

Water- for soaking


Soak the sabudana for 2-Three hours.

As soon as it’s soaked neatly, drain of the water and pour this is a huge bowl and let it dry. You’ll perceive sabudana is easily soaked if it will get mashed simply between your palms.

Now, upload the boiled potato, peanuts, tomato, chilli, coriander, jeera, salt (rock salt in case you are fasting) and pepper and mash the entire substances in combination. Be certain that the dough isn’t sticky (drying the soaked sabudana is a should for buying non sticky dough).

Make small balls out of the out and pat it neatly (similar to makki ki roti) and provides it a flat roti-like form. You’ll additionally use oiled butter paper (take the dough between two papers and press it gently). Try to make it as skinny as conceivable.

Now, position a tawa on medium-flame and rub some ghee on it.

Gently position the paratha on it and let it roast neatly.

As soon as one aspect will get a brownish color, turn it over and let the opposite aspect cook dinner.

Try those sizzling sabudana parathas with curd or ketchup. Do tell us if you happen to preferred within the remark segment beneath.

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