Sabudana Paratha with Raita

Cook along · 15 steps

Method

1. 1

   Wash 1½ cups sabudana thoroughly. Add ¼ cup water and soak for 2 hours. The sabudana should become fluffy and separate — not sticky.

2. 2

   Transfer soaked sabudana to a mixing bowl.

3. 3

   Grate 5 boiled and cooled potatoes using the fine side of the grater.

4. 4

   Add grated potatoes, salt, roasted cumin powder, ginger-green chili paste, coriander leaves, lemon juice, and coarsely crushed roasted peanuts to the sabudana.

   

5. 5

   Mix everything well into a dough.

6. 6

   Apply oil on your hands and make medium-sized balls from the dough.

7. 7

   Place a plastic sheet on the counter and apply oil on it. Place a dough ball on it and flatten with your hands into a paratha — not too thick, not too thin. No rolling pin needed.

8. 8

   Heat a pan and place the paratha on it. Remove the plastic sheet immediately. Cook on medium flame for 1-1.5 minutes, then flip.

   

9. 9

   Apply ghee and cook both sides until golden and crispy. For Pineapple Pomegranate Raita

10. 10

    Boil 1 cup water with 1 tbsp sugar. Add ground pineapple and boil for 2 minutes. Do not overcook. Strain and let cool completely.

11. 11

    Whisk 1½ cups fresh curduntil smooth.

12. 12

    Add the cooled pineapple, pomegranate seeds, green chili, black pepper powder, roasted cumin powder, rock salt, and coriander leaves. Mix well.

    

13. 13

    Serve chilled or at room temperature. For Serving

14. 14

    Serve sabudana paratha with the pineapple pomegranate raita and Ekadashi thecha.

15. 15

    Offer to Lord Jagannath with tulsi leaves.