Upvas Aloo Paratha

Ingredients

• 300 gms sabudana
• 4-5 boiled potatoes
• 1 tsp green chilli paste (coarsely ground) or as per taste
• 1 tsp ginger paste
• 2 tsp sendha namak (rock salt)
• 1/2 tsp cumin seeds / jeera
• Ghee for roasting

Steps

1. Roast sabudana to golden brown, cool, and grind finely. Sift the powder until no grains remain.
2. Boil, peel, and grate the potatoes. Add salt, jeera, ground chillies, and ginger paste and combine everything into a stiff but pliable dough.
3. Form equal medium-sized balls. Fasting flours are gluten-free and can tear easily, so roll gently with a rolling pin into slightly thick circles. The edge of a round bowl may be used to cut clean borders.
4. Heat a tawa or griddle over medium heat and grease with a little ghee, then carefully place the rolled paratha on the hot surface.
5. Cook for 2 to 3 minutes, until light-brown spots form underneath. Flip, drizzle generously with ghee, and press gently with a spatula until both sides are golden-brown and crisp.
6. Serve hot with curd (yogurt) or homemade fasting-friendly green peanut chutney.