Sabudana Aloo Paratha (Vrat Spl)

To make sabudana aloo paratha wash ½ cup of sabudana in running water and add it to a bowl. Pour 1¼ cup of water and leave aside to soak for 4 hours. Add the remaining 3tbsp of sabudana in a mixer grinder to grind it to a fine powder powder. Keep this powder aside for now.

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After 4 hours of soaking remove the sabudana from any excess water (if any). At this stage if you were to press sabudana between your fingers it will mash up easily without resistance.
Place this soaked sabudana in a large plate or platter. Add boiled & mashed potato, sendha namak, cumin, green chillies, sabudana powder, crushed peanuts and chopped coriander. You can use regular salt if you are not making this recipe for vrat.

Mix all the ingredients and make it into a large ball of dough. Wash & dry your hands, apply a little oil on your hands and make small balls of the dough. This recipe should give your roughly 6 balls of the sabudana aloo paratha dough.

Place the butter paper or a plastic sheet on the kitchen counter, lightly grease the top with oil or ghee. Place one dough ball in the centre, lightly oil your fingers and press it gently to flatten it. While spreading the dough the edges tend to crack up, so simply press the edges and pat them from outside to inside to firm them up.

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Apply oil on fingers if the dough gets very sticky and spread to approx 6inch diameter or less. Drizzle oil on top of the aloo paratha, carefully pick up the butter paper and place it top face down on to a hot tawa or a pan. Carefully remove the butter paper and let the vrat wala aloo paratha cook from the bottom. Drizzle ghee or oil on top and flip the paratha carefully to cook the other side.
While cooking & flipping the paratha might break, so what we need to make sure is to cook one side properly so that the paratha becomes firm and then flip it using a thin frying spoon.

Once cooked remove and serve the vrat special aloo paratha using sabudana with curd. Repeat the same with the remaining dough.