Sabudana Khichdi Paratha

(A unique fasting-friendly twist to the classic sabudana khichdi!)

Sabudana Khichdi Paratha is a comforting fusion recipe where classic sabudana khichdi flavours meet the crispness of a stuffed paratha. A soft, nutty, lightly tangy filling made from steamed sabudana, boiled potato and roasted peanut powder is encased inside a golden ghee-roasted paratha.
This innovative version is perfect for breakfast, fasting days, kids’ tiffin or travel-friendly meals. Easy, wholesome and truly unique!

⏱️ Time
Prep Time: 15 minutes
Rest Time: 10 minutes
Cooking Time: 15–20 minutes
Total Time: 30–35 minutes
🍽️ Servings: 4 parathas

Ingredients:

For Dough:
1.5 cups whole wheat flour
1 tsp oil or ghee
1 pinch salt
Water – as needed to knead

For Stuffing:
1 cup boiled & mashed potato
½ cup steamed sabudana (soft, transparent pearls)
3–4 tbsp roasted peanut powder
1 green chilli (finely chopped)
2 tbsp chopped coriander leaves
½ tsp aamchur powder
½ tsp cumin seeds
Salt to taste (or sendha namak for fasting)

Method:

1. Prepare the Dough
   Add whole wheat flour, salt and oil/ghee to a mixing bowl.
   Slowly add water to knead a soft, smooth dough.
   Cover and rest for 10–15 minutes.
2. Prepare the Sabudana Stuffing
   In a bowl, combine boiled mashed potato, steamed sabudana, peanut powder, green chilli, coriander, aamchur and cumin seeds.
   Add salt and mix everything well until the stuffing binds together.
   Divide into 4 equal stuffing balls for easy filling.
3. Stuff & Roll the Parathas
   Divide the dough into 4 portions.
   Roll one dough portion into a small disc.
   Place a stuffing ball in the center and seal edges.
   Dust with flour and roll gently into a medium-thick paratha.
4. Cook the Parathas
   Heat a tawa on medium flame.
   Place the paratha and cook until light brown spots appear.
   Flip and apply ghee/oil on both sides.
   Roast until crisp and golden.
5. Serve

Serve hot with:

Curd
Mint chutney
Sweet curd
Peanut chutney
Or a simple dollop of ghee

Notes:
Steamed sabudana gives the best non-sticky texture.
Smoothly mashed potatoes make rolling easier.
For vrat, use rajgira or singhara flour instead of wheat.
Add lemon juice if you want extra tang.