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Hey there! Thanks so much for stopping by and taking the time to read this Sabudana Flatbread recipe. We have so much to catch up on: this week has definitely had its up and downs but let’s try focusing on the positive! I have been trying to pick up on some new habits including journaling, reading, and listening to podcasts, and here are some favorites I wanted to share:
- Reading Red, White & Blue by Casey McQuiston
- Starting to use this marvelous journal
- Scrolling through Sweet Water Decor
- Listening to The Simplified Podcast by Emily Ley
Ok, but for real, I am trying to get into the habit of journaling and have learned a few things that may help you as well:
- A5 is the supreme size (easy to carry and use!)
- Pretty DOES matter, it makes you want to write more
- What pen you use doesn’t matter that much (honestly, I bought a 3$ black pen from our local stationery shop and it works just fine)
I have tried using many, many journals but this specific one from Sweet Water Decor is my absolute favorite! And talk about motivating quotes on the cover. I am not a professional but these tips definitely help me so I hope they do the same for you 🙂
Ok, now down to business. In today’s post, I am going to share a hustle-free recipe that you can make in Navratri so you can stop stressing out about food and enjoy the festival wholeheartedly.
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Sabudana Flatbread
- ½ cup sabudana (sago)
- 3 medium size (boiled)
- 2 tbsp rajgira atta
- 1 tbsp peanuts (crushed)
- â…“ cup coriander (finely chopped)
- 2 green chilies (finely chopped)
- ¼ tsp cumin seeds
- ½ tsp sendha salt
- Vegetable oil (for frying)
- Keep sago soaked in water for 2-3 hours. Once it gets soft take it out in a strainer and leaves it for ½ an hour so that all water gets drained.
- Take boiled potatoes, peel them. As we don’t want any lumps so we grated potatoes with the grater.
- Now in a big bowl take Sabudana, potatoes, chilies, salt, rajgira atta, peanuts, and cumin seeds. Mix them well. In the end, add coriander leaves and again mix them well.
- Make small balls of equal size. Grease a plastic sheet and put this ball on it. With the wet hands pat this ball gently and make it like a small size poori.
- Keep the tawa on the stove and let it get hot on medium flame. Once the tawa gets a little hot put this sabudana flat on it and pour 1 tsp of oil, let it cook till it gets golden brown. Once it gets golden brown flip the side and again repeats the same procedure.
- Serve it with mint chutney or pomegranate raita to go one step ahead.
