 recipe made with sabudana, batata, and regular spices.){kind=link}
Farali Aloo Paratha is an easy, low-calorie fasting (upvas) recipe made with sabudana, batata, and regular spices. This paratha can be prepared quickly without the need for extensive soaking of sabudana. It is incredibly soft, nutritious, healthy, filling, and gluten-free. I also share a delicious and extremely easy Farali Batata Bhaji, which pairs perfectly with the paratha. These parathas and batata bhaji combo is quick and simple to make using readily available ingredients from your kitchen. Do give it a try!
Key Tips for Making a farali paratha and batata suki bhaji at Home:
For Farali paratha:
- First, roast the sabudana on a low flame until crispy, then grind it into a fine powder. Sieve the powder to ensure a smooth, even texture.
- Secondly, For the paratha dough, use equal proportions of sabudana powder and boiled, mashed potatoes. The dough should be medium-soft and smooth. Since sabudana powder absorbs water while kneading, add water gradually. If the dough feels dry, add a little water to soften it.
- Lastly, Roast the paratha on a medium flame. Avoid cooking on high heat, as it may remain raw inside. For the best taste, prepare the paratha slightly spicy and serve it hot with batata bhaji or chutney.
For Batata Suki Bhaji:
- Firstly, Cut boiled potatoes into medium-sized pieces so the masala coats them well. Avoid cutting them too small.
- Secondly, The sabzi should have a balanced sweet, sour, and tangy taste, similar to a traditional Gujarati dish. Use sugar for sweetness and lemon juice for tanginess, or substitute with amchur powder. Adding coarsely crushed peanut powder enhances the flavour with a nutty taste.
- Lastly, If you have leftover potato sabzi, you can use it to make parathas or even sandwiches.
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Farali aloo paratha recipe | farali paratha | farali paratha with batata bhaji | farali thali
Ingredients
For farali paratha
- 1 cup sabudana
- 1 cup or 2 medium size grated potatoes
- 1 tbsp green chilli paste
- Salt to taste
- 1 tsp lemon juice
- Some coriander leaves
- Ghee for roasting paratha
For batata suki bhaji
- 500 grm or 3 medium size boiled potatoes
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tsp white sesame seeds
- 2 chopped green chilli
- Salt to taste
- ยฝ cup crushed peanut powder
- 1 tbsp red chilli flakes
- ยฝ tsp black pepper powder
- 1 tsp lemon juice
- 1 tsp sugar
- Some coriander leaves
Instructions
Making Sabudana Flour
- In a pan, add 1 cup of sabudana and roast on medium flame for 2 minutes until it becomes crispy and easy to grind into a fine powder.
- Transfer the roasted sabudana to a plate and let it cool down.
- Add the sabudana to a mixer jar and grind it into a fine powder.
- Sabudana flour is ready. Keep it aside.
Making Sabudana Paratha
- In a mixing bowl, add 1 cup of sabudana flour.
- Now grate 2 medium-sized or 1 cup of boiled potatoes. Add 1 tbsp green chili paste, salt to taste, 1 tsp lemon juice, and some coriander leaves. Mix well.
- Gradually add water and knead into a medium-soft dough. (Refer to the video.)
- Make a small hole in the dough and add some water.
- Cover and let the dough rest for 5 minutes. Do not rest it for too long.
- Knead the dough again until smooth. Add 1 tsp oil and coat the dough with it.
- Take a small portion of the dough, roll it into a smooth ball, and flatten it into a disc.
- Sprinkle some dry farali flour and roll it into a medium-sized circle.
- Heat a tawa on medium heat. Once hot, place the rolled paratha on it and cook for a few seconds until a few bubbles appear on top.
- Flip and cook the other side. Apply a little ghee, flip again, and cook while pressing slightly with a spatula until golden brown spots appear.
- Apply a little more ghee, flip, and cook the same way.
- Transfer to an insulated container and repeat the process for the remaining parathas.
- Serve farali sabudana paratha with batata suki sabzi and raita.
Making Farali Batata Bhaji
- Take 500 grams or 3 medium-sized boiled potatoes and cut them into medium-sized pieces.
- In a pan, add 3 tbsp oil, 1 tsp cumin seeds, 1 tsp white sesame seeds, and 2 chopped green chilies. Sautรฉ.
- Add the potato pieces and salt. Sautรฉ for 2-3 minutes.
- Now add ยฝ cup coarsely crushed peanut powder, 1 tbsp red chili flakes, ยฝ tsp black pepper powder, 1 tsp sugar, 1 tsp lemon juice, and some coriander leaves. Mix well.
- Cover and cook the sabzi on low flame for 5 minutes.
- Batata suki bhaji is ready. Serve it with farali paratha.
Notes
For farali paratha
- Roast sabudana on low flame so it becomes crispy and can be easily ground into a fine powder.
- The proportion of sabudana powder and grated potatoes should be the same.
- Add water gradually and knead a medium-soft dough for paratha.
- Do not let the paratha dough rest for too long.
- Roast the paratha on a medium-high flame. Do not roast it on a low flame.
- Cut batata into medium-sized pieces. Do not cut them into small pieces.
- Sautรฉ batata pieces with oil to give a crispy coating to their outer layer.
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