Step-by-Step Instructions

1. 1.Roast Sago

   Take 1 bowl of sago (sabudana) in a pan. Roast it on medium heat for 3 minutes until it puffs up and becomes fragrant, but do not let its color change. Transfer the roasted sago to a plate and let it cool completely.

2. 2.Prepare Sago Flour

   Once cooled, transfer the roasted sago to a mixer grinder and grind it into a very fine powder. Sieve the sago powder through a fine-mesh sieve to remove any coarse particles, ensuring a smooth flour.

3. 3.Prepare Green Chili Paste

   Take 5 green chilies and grind them into a coarse paste in a mixer grinder. If allowed for fasting, you can add ginger, cumin, and coriander leaves at this stage.

4. 4.Prepare Potato Paste

   Cut 3 boiled potatoes into medium-sized pieces. Add these potato pieces to the mixer grinder along with the green chili paste. Grind them together on pulse mode (turning the mixer on and off) until a fine, smooth paste is formed.

5. 5.Knead the Dough

   In a bowl, combine the potato paste, sago flour, salt to taste, and the remaining green chili paste. Mix all ingredients well and knead into a soft dough. Do not add any water initially, as potatoes contain enough moisture. If the dough feels too dry after thorough kneading, add a very small amount of water, drop by drop, until it reaches a consistency similar to chapati dough. Cover the dough and let it rest for 10 minutes.

6. 6.Form Dough Balls

   After 10 minutes, take the rested dough and knead it again on a wooden board with a little oil for about 2 minutes. Divide the dough into equal-sized portions and roll them into smooth, round balls (pedas). Place these balls in a bowl to prevent them from drying out.

7. 7.Roll the Parathas

   Take one dough ball, flatten it slightly, and coat it evenly on both sides with Rajgira flour. Place it on a rolling board and gently roll it out into a circular shape using a rolling pin. For a perfectly round paratha, use a plate or lid to cut the rolled dough. Remove the excess dough from the edges; these can be combined and rolled into another paratha.

8. 8.Cook the Parathas

   Heat a tawa (griddle) on high flame. Once hot, place the rolled paratha on it. Reduce the flame to medium. Cook both sides of the paratha until they turn golden brown. Once the paratha starts to puff up, apply oil or ghee on both sides. Continue cooking for about 1 minute on each side until it's nicely roasted and golden.

9. 9.Serve

   Repeat the process for the remaining dough balls. Serve the hot Upvas Aloo Parathas with chutney or curd.