Sabudana Aloo Papad Recipe | Sago And Potato Chips

Sabudana Aloo Papad Recipe Hello everyone!! We all love having snacks at tea time in the evening. Evening snack is something which is a part of our life. So today I am sharing a delicious homemade papad recipe which is really really delicious, crispy and crunchy as well. I am making sabudana aloo papad. This papad recipe is really easy and the best thing is that you can easily make it one time and can consume it for about a year. But the thing is that you have to keep it in sunshine in every 3 to 4 months. Let’s know how to make them.

Necessary Ingredients Required For Sabudana Aloo Papad

  • Sago (sabudana) = 2 cups or 500 gm
  • Potato = 500 gm
  • Green coriander = 2 tbsp, finely chopped
  • Salt = as per taste
  • Red chilies = 6, crushed

Instructions For Making It

Step 1

For making these chips, firstly wash sago 3 to 4 times well. Then soak it in water for 3 hours.

Step 2

Now in a heavy base pan, add 10 cups water (take that cup for measurement which is used for measuring sago) and bring it to a boil.

Step 3

Now strain soaked sago and drain all the water from it.

Step 4

Add soaked sago in boiled water and let the sago cooked till a boil comes into it.

Step 5

Now turn the flame low after a boil, cover the lid and let it cook for 5 minutes on low flame.

Step 6

Grate the potatoes and add it into the sago. Also add salt, crushed red chilies. Mix well.

Step 7

After mixing all the ingredients, cover the lid and let it cook for 5 to 8 minutes. Stir it in between.

Step 8

After 5 minutes, turn the flame off and keep it as itself for 5 minutes. See required consistency in the given picture.

Sabudana Aloo Papad1

Step 9

Now take a plastic sheet, grease it with oil.

Step 10

Add chopped coriander into the mixture and mix it well.

Step 11

By using ladle, add or spread papad mixture onto the sheet. Do not spread it widely, we have to keep this papad small in size.

Sabudana Aloo Papad2

Step 12

Now keep them aside for cooling. Make sure that you do not move it before 3 to 4 hours. Keep them in sunlight.

Step 13

After they looks dry slightly, gently flip them. Keep them in sunlight for 4 to 5 days to dry them completely.

After 5 days, your delicious homemade sabudana aloo papad are ready.

Fry them at any time and enjoy.

Also Read

Recipe Source: Zayka Recipes

Image Source: Zayka Recipes