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.