Sago Chakli Recipe - Sabudana chakli.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago, Potatoes ( आलू )

Cuisine : Maharashtrian

Course : Snack and Starter

Sago Chakli

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. 

You can also find more Snack and Starter recipes like Aloo Ki Tikki, Aloo Ke Masaledar Lachche, Sago Murukku, Chatpati Pani Puri. Or try out these recipes from Maharashtrian Cuisine like Peanut Egg Masala, Masala Cheese Puri, Moong Ke Cheelay With Sausages, Dum Aloo Methi.

Sago Chakli Recipe Card

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Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Sago Chakli

  • Sago 1 cup

  • Potatoes boiled and mashed 4 large

  • Green chillies roughly chopped 4

  • Cumin seeds 1 teaspoon

  • Peanuts coarsely powdered roasted 1/4 cup

  • Sesame seeds (til) 1 tablespoon

  • Rice flour 2 tablespoons

  • Turmeric powder (optional) a pinch

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Take sago in a colander and wash it under running water for two minutes. Drain and allow to stand for half an hour to forty-five minutes. Grind green chillies with cumin seeds to a coarse paste.

Step 2

Take the soaked sago, mashed potatoes, powdered peanuts, sesame seeds, cumin and green chilli paste, rice flour, turmeric powder and salt in a large bowl and mix well to form a dough.

How to make Sago Chakli

Step 1

Take sago in a colander and wash it under running water for two minutes. Drain and allow to stand for half an hour to forty-five minutes. Grind green chillies with cumin seeds to a coarse paste.

Step 2

Take the soaked sago, mashed potatoes, powdered peanuts, sesame seeds, cumin and green chilli paste, rice flour, turmeric powder and salt in a large bowl and mix well to form a dough.

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