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.
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
Lemon juice – 1 teaspoon or to taste
Freshly crushed black pepper – 1/2 teaspoon
Oil or ghee/clarified butter to shallow fry
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.
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.
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