Sabudana Paratha & Jeera Aloo 

Sabudana Paratha, also called Aloo Sabudana Chilla, is a delicious and wholesome dish often prepared during fasting days such as Navratri or Ekadashi. When paired with Jeera Aloo sabzi, it makes a complete vrat (fasting) meal that is both satisfying and flavorful. This dish is a great variation to the more common Sabudana Khichdi or Sabudana Vada, and it brings a refreshing change to your festival menu.

Sabudana, also known as Sago or Tapioca Pearls, is one of the most widely consumed ingredients during fasting (vrat) in India. It is light, starchy, and provides instant energy, making it ideal for fasting days. From khichdi and vada to kheer and paratha, the variety of recipes you can create with sabudana is huge.

Why This Recipe Works for Fasting

During fasting, devotees avoid grains and specific spices. Sabudana combined with potatoes provides energy, while peanuts and ghee add richness. This makes Sabudana Paratha a perfect balance of taste and nutrition during fasting.

While Sabudana Khichdi and Sabudana Vada are already popular, Sabudana Paratha is a unique twist. The combination of soaked sabudana, mashed potatoes, and roasted peanut powder creates a soft yet slightly crisp paratha that melts in the mouth. The tempering of jeera, curry leaves, and green chili takes the flavor up a notch.

Serving Suggestions

Serve Sabudana Paratha hot with:

• Jeera Aloo sabzi for a classic vrat combo.
• Curd (yogurt) with a sprinkle of rock salt.
• Peanut chutney or simple green chutney made without onion and garlic.

Jeera Aloo

Jeera Aloo is a quick, easy, and flavorful potato recipe that can be prepared in just a few minutes. As the name suggests, jeera (cumin seeds) and aloo (potatoes) are the star ingredients of this dish. Simple yet delicious, this humble potato stir fry is loved by kids and adults alike.

Jeera Aloo is a classic Indian vegetarian dish made with boiled potatoes sautéed in cumin seeds and a handful of everyday spices. It is one of those recipes that require minimal ingredients yet deliver maximum flavor. The cumin seeds add a distinct earthy aroma, while potatoes soak up the flavors beautifully.

Why You’ll Love This Recipe

• Takes less than 15 minutes to prepare.
• Requires very few pantry-friendly ingredients.
• Loved by children as well as adults.
• Works perfectly as a side dish for lunch, dinner, or festive fasting.
• Comforting, light, and suitable for travel or lunch boxes.

Try out some more vrat recipes

• Rajgira Halwa
• Banana Cutlets
• Fasting Dhokla
• Buff Vada

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

Yogita

Sabudana Paratha and Jeera aloo

Try this Sabudana Paratha with Jeera Aloo combo—perfect fasting meal for Navratri or Ekadashi. Healthy, tasty, and easy to prepare in under 40 minutes.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Breakfast, fasting, starter

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

Ingredients for Sabudana Paratha:

• 1 cup Sago
• Water for washing and soaking
• 2 qty Boiled and mashed potatoes
• 1/2 cup Roasted peanut powder
• 1 tsp Grated ginger
• 1/4 cup Chopped coriander
• 1 tsp Rock salt
• half Lemon
• 1 tbsp Oil
• 1 tsp Cumin seeds
• 3 qty Chopped green chilis
• Chopped Curry leaves
• Ghee for roasting

Ingredients for Jeera Aloo:

• 2 tbsp Oil
• 1 tbsp Peanuts
• 1 tsp Cumin seeds
• 4 qty Green chilis
• Curry leaves
• 1 tsp Grated ginger
• 1/2 tsp Turmeric Powder
• 2 qty Boiled potatoes
• 1 tsp Rock salt
• half Lemon
• Chopped coriander

Method

 

Making Sabudana Paratha:

1. Take 1 cup of sago, wash it 2-3 times and drain all the water, add sufficient water above the level of sago. Soak it for 6 hours or overnight. When it doubles in size and become soft and can be easily mashed between fingers that means it is ready to use.
2. Transfer soaked sago into grinding jar, add little water and grind it coarsely. Don’t make paste.
3. Take out in a bowl, add boiled and mashed potatoes, roasted peanut powder, grated ginger, chopped coriander, rock salt and Lemon.
4. Heat 1 tbsp of oil, add cumin seeds, chopped green chilis and curry leaves, fry everything well. Pour the tempering into mixture. Mix everything well. Add little water to bind everything well. Mix well and make a soft dough.
5. Take little mixture and make a small ball. Similarly make all the dough balls. Take a butter paper (or you can use plastic paper), apply some oil on butter paper, place the mixture ball over it, place another butter paper on it. Take one round plate and keep it on the top, gently apply some pressure so that the dough get flatten and round. Now, paratha is ready to roast.
6. Heat up a pan, put some ghee, put prepared paratha and slowly remove the butter paper. Roast it on medium flame, turn once done in one side and apply some ghee on it. Roast both the sides nicely. Sabudana Paratha is ready. Serve hot with chutney or Jeera aloo.

Making Jeera Aloo:

1. Heat up a pan, add 2 tbsp of oil, add peanuts and fry them until golden in color. When it done, take them out in a bowl.
2. Add cumin seeds, green chilis, grated ginger, curry leaves. Fry everything well. Add turmeric powder and mix well.
3. Add boiled and cubed potatoes, and coat them well with masala. Add salt and lemon and mix it well. Garnish it with chopped coriander and fried peanuts. Jeera Aloo is ready. Serve hot.

Notes

• Avoid to add to much water in the dough otherwise it will get sticky and will take too much time to cook.
• In case batter is too sticky add any gluten free flour like rajgira flour or kuttu flour, that will help.

SABUDANA PARATHA WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS

Take 1 cup of sago (sabudana) and wash it 2–3 times. Drain the water and add fresh water, slightly above the level of sabudana.

Soak for 6 hours or overnight. When the sabudana doubles in size, becomes soft, and can be mashed between fingers, it is ready.

 Transfer soaked sago into grinding jar, add little water and grind it coarsely. Do not make a paste.

Transfer the mixture to a bowl. Add boiled and mashed potatoes, roasted peanut powder, grated ginger, chopped coriander, rock salt, and a squeeze of lemon.

Heat 1 tbsp of oil in a pan. Add cumin seeds, chopped green chilies, and curry leaves. Fry until aromatic.

Pour the tempering into the sabudana mixture and mix well.

Add a little water if needed to bind everything into a soft dough.

Take a small portion of the mixture and roll it into a ball. Repeat for all dough balls.

Place one dough ball on a greased butter paper. Cover with another butter paper

and place a round plate on top. Gently press to flatten and shape into a round paratha.

Heat a pan or tawa and add some ghee. Place the prepared paratha and carefully remove the butter paper.

Roast on medium flame until golden. Flip and apply ghee on the other side. Roast both sides until evenly cooked.

JEERA ALOO WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS

Heat 2 tbsp oil in a pan. Add peanuts and fry until golden brown. Remove and set aside.

In the same pan, add cumin seeds, chopped green chilies, grated ginger, and curry leaves. Fry until aromatic. Add turmeric powder and mix well.

 Put boiled and cubed potatoes, and coat them well with masala. Add salt and lemon and mix it well. 

Coat them well with the masala.

Sprinkle salt and a squeeze of lemon juice. Mix gently to combine.

Garnish it with chopped coriander and fried peanuts. Jeera Aloo is ready.