Sabudana Or Tapioca Paratha With Sweet Corn, Green Peas And Paneer Or Cottage Cheese / Fasting Food

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food. But you can also enjoy it without fasting. Serve it in breakfast or as a snack with tea or coffee. Make small sized paratha and fry on low heat till brown and crisp. Enjoy hot with any chutney or sauce, fasting or feasting. Sweet corn, green peas and paneer or cottage cheese and spices made this paratha lipsmackingly delicious. Normally sabudana or tapioca used on fasting days but I have made it without fasting and enjoyed in breakfast.

Monday again and this week’s 241 #Foodiemonday bloghop theme is Flatbread Fiesta suggested by Poonam Bachhav who blog at Annapurna. Poonam is a very talented blogger. I always love her different types of thali recipes and beautiful pictures. Visit her space for different types of mouthwatering recipes. Poonam already shared some different paratha or flatbread recipes like Mint and paneer stuffed paratha, Leftover dal paratha, Achari aloo paratha and many more.

Recipe is very simple and easy. Just mash the soaked sabudana well with all the ingredients. Make balls and flatten with your palm. Shallow fry with little ghee or oil till golden brown and crisp. To get crispy paratha shallow fry on low heat. And be careful while flipping the paratha upside down to avoid breaking. Use green chilli and crushed black pepper according to your taste. If you want your paratha more spicy, add some more finely chopped green chilli or freshly crushed black pepper powder. You can also use black pepper powder. Vegan people can skip paneer or use tofu.

Recipe

Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

Paneer or cottage cheese – 1/4 cup, grated or mashed

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Or

Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry

Method

1. Soak the sabudana or tapioca in water for 3 hours. After 3 hours sabudana will be soft. Check by pressing with your finger tips. If its not soft then let it soak for 30 to 60 minutes more. I have soaked for 3 hours.

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

4. In a bowl mix soaked and drained sabudana, mashed or grated boiled potato, green peas, sweet corn, mashed or grated paneer or cottage cheese, grated coconut, ginger, green chilli, chopped cilantro or coriander leaves, cumin powder, freshly crushed black pepper, salt, chaat masala powder or lemon juice.

5. Mix and mash well. Taste and adjust salt and lemon juice if using.

6. Make balls to make paratha. Small or large as you want to make your paratha. I have made 4 paratha out of this dough.

7. Take a ball and press with your palm. If your dough is sticky grease your palm with little oil. Or keep the dough in refrigerator for 30 to 60 minutes. I kept the dough in refrigerator for an hour.

8. Make a round disc by pressing gently with your palm. Heat a pan and brush little oil or ghee in the pan. Place the circle on the pan and reduce the heat. Drizzle little oil or ghee over the paratha.

9. Shallow fry on simmer till edges becomes brown. Flip carefully to avoid breaking. Fry the other side too till brown.

10. Serve hot with any chutney or yogurt.

Notes

1. Use chilli according to your taste. Add more chilli if you want your paratha spicy.

2. You can use 1 – 2 tablespoon more coconut if you want.

3. Vegan people can omit paneer or use tofu.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Dahi Aloo Or Potatoes In Yogurt Curry

Dahi aloo or potatoes in yogurt curry.
A very simple and easy yet delicious no onion garlic recipe.
You can also make it for fasting days. Just replace the salt with rock salt.

This week our 165 #Foodiemonday bloghop theme is #Navratri special recipe. Sharing this easy, simple and lip-smacking potato curry with yogurt.

For Navratri fasting you may like different kinds of smoothies. Get the recipes here.
I am not in home this time. So sharing an easy and delicious potato curry with yogurt. I have made it in a very simple way. If you like you can add 1 small tomato 1/2 inch piece grated ginger and 1 chopped green chilli
After adding mustard seeds, cumin seeds and hing. Fry the tomato, ginger and green chilli till the tomatoes becomes mushy then add boiled potatoes and follow the recipe. But I didn’t need to add these. Curry tastes too good. Everyone love this simple yet delicious curry in my home. If you are making this for fasting you can omit asafoetida or hing if it not allowed in fasting food.

Recipe

Potatoes – 4, boiled

Cumin seeds – 1 teaspoon

Mustard seeds – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Or

Red chilli powder – 1/2 teaspoon

Yogurt – 1 cup

Water – 1 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Ginger julienne and slit green chilli to garnish

Method

1. Peel and cut the boiled potatoes in small cubes.

2. Whisk the yogurt well and keep aside.

3. Heat oil or ghee in a pan. Add mustard seeds.

4. Add cumin seeds and when the seeds splutter add hing or asafoetida.

5. Now add the potatoes and salt. Fry till the potato slightly changed it’s colour.

6. Add turmeric powder, cumin powder, coriander powder, garam masala powder and red chilli powder. I have used kashmiri red chilli powder.
Fry for a minute.

7. Reduce the flame to low. Add whisked yogurt and water. Mix well.

8. Add chopped cilantro or coriander leaves. Cook on low heat for 6 – 7 minutes. Stir to avoid curdling.

9. Dahi aloo or potatoes in yogurt curry is ready. Taste and adjust the seasoning.

10. Garnish with cilantro, ginger julienne and slit green chilli. Serve hot with bread, puri, paratha, barnyard millet pulao, jeera rice, pulao or steamed rice.

Notes
1. If you are making this for fasting days, you can omit hing and garam masala powder if not allowed. And replace salt with rock salt.

2. If don’t want to use red chilli add chopped green chilli after adding cumin seeds and hing.
You can add 1 chopped tomato with green chilli if you want. Fry till the tomato becomes mushy then add the potatoes.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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