Sabudana Papad or Sago Wafers / Chips are all time favourite with kids and people having fasts. This light wafers / chips can be had anytime and with any meal. This recipe is very easy to make and requires very few ingredients. You can also use rock salt or Sindhav Namak instead of normal salt if you plan to use it during fasts. The Papad dries up in 3-4 days under Sun (depending on temperature and humidity). You can store these Papad in air tight container for 3-4 months and fry required quantity as and when required. The quantity in this recipe can easily be doubled or made more if you plan to make large quantity chips. Sabudana Wafers / Chips made at home are very delicious in addition to it being hygienic and clean! Do make this recipe today!
पढ़े: साबूदाना पापड़ रेसिपी हिंदी में
Click the PLAY BUTTON below to view the video recipe of Sabudana Papad:पढ़े: साबूदाना पापड़ रेसिपी हिंदी में
INGREDIENTS:
For Soaking:
1/2 Cup Sabudana (Sago)
1/2 Cup Water
For Cooking:
2 Cups Water
1/4 Tsp Salt or to taste
1/4 Tsp Cumin Seeds (Jeera)
1/2 Tsp Green Chillies Paste (or as per taste)
SERVES: Makes 100-150 gm Sabudana Chips
PREPARATION TIME: 20 Min
COOKING TIME: 15 Min (including frying time for 1 batch of 8-10 chips)
TOTAL TIME: 35 Min
* 1 CUP = 240ML
METHOD:
1. Wash, clean and rinse Sabudana (Sago). Remove water.
2. Cover & soak them in 1/2 Cup Water for 8 hours or overnight.
3. To Cook Sabudana in a Pan or Kadai take 2 Cups Water and bring to boil.
4. Once water boils, add 1/4 Tsp Salt or to taste and soaked Sabudana. Mix well.
5. Keeping flame on medium cook it covered for 8-10 min. Add water during cooking if required or water dries up.
6. After 10 min, the Sabudana would become transparent. Switch off flame.
7. Add Cumin Seeds and Green Chillies Paste and mix well.
8. Transfer mixture in a bowl and let it cool for 5-7 min.
9. Place a pastic sheet under a Sun on which you will dry Sabudana Papad.
10. Spread 1 spoonful mixture and lightly spread. Do not overspread or Sabudana Papad will turn very thin after drying.
11. Spread all Sabudana Papad in same way.
12. Allow it to dry under Sun. In the night put the sheet inside house.
13. Next day, lightly pull the Sabudana Papad and take it out from plastic. Turn it over and dry it in a large Thali or Plate.
14. Dry the Sabudana Papad for total 3-4 days till completely dry.
15. Store the dried Sabudana Chips for 3-4 months in an air tight container.
16. Take Oil in a Deep Frying Kadai or Pan.
17. Once oil is hot put 1-2 Sabudana Chips for frying pressing them so that it puffs well.
18. Once it puffs take it out on a paper Napkin.
19. Fry required quantity in same way. Enjoy.
TIPS:
1. While cooking Sabudana ensure that it doesn't stick to Pan. It is best to use Non stick cookware.
2. If water dries up while cooking add 1/2 Cup - 1 Cup Water as required.
3. Add Jeera after switching off flame or Jeera will give out colour and Sabudana Chips will not turn white.
4. If you prefer you can use rock salt or Sindhav Namak which is prefferd while fasting. You can enjoy this chips in vrat / fasting.
5. Ensure to use plastic sheet for drying Sabudana Chips or it will not come out.
6. Dry Sabudana on both sides as they are thick.
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