Soft Fasting Paratha

This is an easy fasting paratha paired with a flavorful chutney for Ashadhi Ekadashi. Festivals like Shravan, Gauri-Ganpati, and Diwali bring excitement. Roasting sago until light and popping, blending boiled potatoes with green chili and ginger into a fine puree, and grinding the sago into flour. She kneads these ingredients with spices and fresh coriander into a smooth dough, rolls out thin parathas, shapes them neatly, and roasts them on a hot griddle with ghee. She blends curd, peanut powder, red chili, salt, and sugar into a thick, creamy chutney to serve alongside the soft, melt-in-the-mouth parathas.

Fasting days during childhood carried a distinct charm, filling the entire home with irresistible aromas of sizzling ghee and freshly roasted peanuts. Family members gathered eagerly around the kitchen counter, waiting for hot meals straight off the iron griddle. Mother cooked each dish with immense love, turning simple allowed ingredients into memorable festive feasts. Those cozy mornings brought everyone together, creating warm traditions that turn every fast into a cherished family memory.
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Soft Fasting Paratha

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2. Upwasache Appe and Chutney – Marathi Recipe
3. Upwas special Puri Bhaji – Marathi Recipe
4. Ashadhi Ekadashi special Upwas Thali – Marathi Recipe
5. Crispy Upwas Masala Dosa – Marathi Recipe

Some Interesting facts about ​Soft Fasting Paratha:-

Sago provides an instant surge of clean carbohydrates, making it a reliable fuel source to fight fatigue during long fasting hours. Blending boiled potatoes with sago flour creates a soft, pliable dough without adding gluten or artificial binders. Adding ground peanuts and fresh curd to the accompanying chutney balances the high-carb profile with essential plant protein and healthy fats. This smart combination keeps blood sugar levels steady and ensures easy digestion throughout the day.

​Spongy Rice Dhokla

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 2 Boiled potatoes
• ​1/2 cup Sago
• ​1/2 inch Ginger piece
• ​Finely chopped Green chili
• ​Finely chopped Coriander leaves
• ​Salt to taste
• ​1 tsp Cumin seeds
• ​1 tsp Chili flakes
• ​1/2 cup Curd
• ​1/2 cup Roasted peanut powder
• ​1 tsp Sugar
• ​1 tsp Red chili powder
• ​Clarified butter for roasting

Instructions

Step 1: Roast sago in a pan on high flame for about 5 minutes until it becomes light, puffs up, and starts popping.
​Step 2: Turn off the gas and let the roasted sago cool down completely.
​Step 3: Take boiled potatoes, green chili, and ginger in a mixer jar and grind into a smooth puree without adding water initially.
​Step 4: Add 1/4 cup of water to the potato mixture and grind it again to make a uniform, smooth puree.
​Step 5: Take the cooled sago in a mixer jar and grind it into a fine powder.
​Step 6: Transfer the sago flour to a mixing bowl, add the prepared potato puree, chili flakes, salt, cumin seeds, and coriander leaves.
​Step 7: Knead everything together into a smooth, binding dough using the moisture from the potato puree.
​Step 8: Take a small portion of the dough, dust it with dry flour, and roll it out into a thin paratha using a rolling pin.
​Step 9: Use a round lid to cut the rolled paratha cleanly so that it gets even and neat edges.
​Step 10: Roll out all the parathas in the same way and keep them ready.
​Step 11: Take equal amounts of curd and roasted peanut powder in a mixer jar for the chutney.
​Step 12: Add sugar, salt, and red chili powder to the jar and blend it into a thick, smooth, and creamy chutney.
​Step 13: Heat a griddle or tawa and spread some clarified butter on it so the paratha does not stick.
​Step 14: Place the paratha on the hot tawa and roast it on high flame.
​Step 15: Apply some clarified butter on top of the paratha, flip it over gently, and roast both sides until they turn golden brown.
​Step 16: Remove the hot, soft paratha from the tawa and serve it with the prepared sweet, sour, and spicy chutney.

Notes

• Drizzle a small spoonful of warm ghee over the paratha surface.
• ​Sprinkle a pinch of chili flakes or finely chopped fresh coriander over the chutney for a vibrant pop of color.

Recipe Video

Servings

Plate these hot, golden-brown parathas alongside a generous bowl of the creamy peanut chutney.
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