Sago Chivda Recipe - A must try and a tasty chivda.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana)(साबुदाना), Yogurt, thick

Cuisine : Maharashtrian

Course : Snack

Sago Chivda

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. 

For more recipes related to Sago Chivda checkout Sabudana Vada , Sabudana Aur Aloo Ki Tikki , Sabudana Khichdi , Sabudana Thalipeeth . You can also find more Snack recipes like Hare Dhaniye Ke Wade, Garlic Butter Toasts With Sun Dried Tomatoes, Prune Rocks, Grilled Paneer With Honey Chilli Sauce. Or try out these recipes from Maharashtrian Cuisine like Goda Masala, Kelya Cha Halwa, Piyush, Inji Pulli.

Sago Chivda Recipe - how to make Sago Chivda

Print

Prep Time : 3.30-4 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Sago (sabudana) 250 grams

  • Yogurt, thick 1/2 cup

  • Salt to taste

  • Peanuts 1/4 cup

  • Cashewnuts 20

  • Green chillies 4-5

  • Ghee for frying

  • Sugar to taste

Method

Step 1

Wash sago well and keep to drain in a colander. Whisk the thick yogurt with half a teaspoon of salt. Mix sago and yogurt well. Keep aside for one to two hours. Once softened, remove sago onto a piece of cloth and spread it to dry.

Step 2

Meanwhile, dry roast peanuts and remove husks. Grind to a coarse powder. Split cashewnuts. Remove stems, wash and chop green chillies. Heat ghee in a kadhai and fry sago a little at a time in a handled metal strainer.

Step 3

You might have to cover the strainer because sago splutters as it bloats up. Drain the fried sago and place on an absorbent paper. Once the sago is done, fry the cashewnuts to a light golden colour. Drain on paper.

Step 4

Lastly, fry green chillies till crisp. Take a big vessel and mix all the fried ingredients with the peanut powder adding salt and sugar to taste. When cool store in an airtight container.

Liked this recipes, Rate us :

Wishlist