Sabudana Papad

Ingredients :-

  • 250 gm soaked sago
  • 50 gm finely chopped spring garlic
  • 50 gm finely chopped spinach
  • 2 pinches salt
  • 1 teaspoon cumin seeds
  • 75 gm rice flour
  • 50 gm finely chopped spring onions
  • 10 gm powdered,ground black pepper
  • 10 gm finely chopped green chilli
  • 200 ml water
  • Chaat Masala for sprinkle

 

How to make Sabudana Papad:-

  • Take a bowl and soak sabudana for over night. 
  • Take a pressure cooker and transfer soaked sabudana into it. Add salt, perrer and cumin seeds in this cooker along  with the water and allow it to simmer.
  •  Add onion, garlic, green chillies, spinach add them to the sabudana gravy.
  • Take a deep bowl, add rice flour and some water, stir it well to prepare a fine batter. When this batter become ready, pour this batter into the cooker and cook for about 20-25 minutes on low flame.
  • After that, take a clean plastic sheet or a big polythene. Pour 1-2 tbsp the batter in the round shapes.
  • Dry the papad in sunlight. It will be take about 2-3 days for papad to be ready.
  • Take a wok and heat oil into it on medium flame. when oil become heat put a papad into it for deep frying.
  • Put out the papad and place it in a napkin.
  • Sprinkle some chaat masala on it.
  • Serve it with tea.

 

Rice Papad

Ingredients:-

  • 1 Cup Rice flour
  • 1-2 tbsp Oil
  • 1/2 tsp Salt 
  • 1/4 tsp Cumin seeds
  • Chat Masala


How to make Rice Papad / Chawal Ke Papad:-

 
  • Take a bowl and add 2 cup of water and add 1/2 cup of rice and stir well until the lumps dissolves completely. Add reaming rice flour slowly and make a smooth batter.
  • When no lumps in the batter add cumin seeds with salt into this batter. Stir well. Now batter is ready. Keep it aside for 10-15 minutes.
  • Take 2 cup of water in a vessel and put it on the flame. Cover the vessel until boil the water.
  • Take a plate and grease with some oil.
  • Stir the better and pour this batter 1-2 tbsp on the greased plate. Spread the batter over the grease plate. Place this plate on the vessel. Cover this vessel. Let the papad be cooked in the stem.
  • Remove the lid after 2-3 minutes. The color of papad has changed. Take a plate off the vessel and allow it to be cool down completely.
  • When the papad becomes completely cool down, then it comes out of the edges with the help of a knife slowly. Place the papad on a polythene or a cloth.
  • Do the same procedure to make other papads.
  • Keep the papad in the sun for 1-2 days for dry them completely. Turn it over after every 3-4 hours.
  • Papad are dried completely after 2 days. Papad are ready to fried.
  • Heat oil in a wok  for deep fry papads. Oil should be very hot. Take a papad and place into the oil, press and flip the side of the papad until the papad crispy is done.
  • Drain out and put on a tessu paper or a kitchen paper towel.
  • Sprinkle some chaat masal on it.
  • Serve it with tea or coffee. 
 

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