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How to make Sabudana Papad - Papads made of sabudana make a perfect snack

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago, French Beans (फ्रेंच बीन्स)

Cuisine : Maharashtrian

Course : Snacks and Starters

Sabudana Papad
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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

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Sabudana Papad Recipe Card

Sabudana Papad
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Prep Time : 7-8 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sabudana Papad Recipe

  • Sago 1 cup

  • French Beans 1 cm dices 6-8

  • Green peas shelled 1/4 cup

  • Carrot 1 cm dices 1 medium

  • Ghee 4-5 tablespoons

  • Cumin seeds 1 teaspoon

  • Cinnamon 2 inch sticks

  • Cloves 2-4

  • Dried red chillies broken 2

  • Green chillies finely chopped 3

  • Ginger finely chopped 1 inch piece

  • Roasted peanuts coarsely ground 1/2 cup

  • Salt to taste

  • Sugar 1 tablespoon

  • Lemon juice 2 tablespoons

  • Yogurt

Method

Step 1

Take four cups of water in a vessel add salt and soaked sabudana and cook till the mixture becomes sticky. Cool the mixture. Using a tablespoon spread spoonfuls of mixture on a plastic sheet in a round shape. Similarly use all mixture. Keep the papads in the sun to dry.

Step 2

Take four cups of water in a vessel add salt and soaked sabudana and cook till the mixture becomes sticky. Cool the mixture. Using a tablespoon spread spoonfuls of mixture on a plastic sheet in a round shape. Similarly use all mixture. Keep the papads in the sun to dry.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.