How to make Sabudana Chakli -
Chakli the popular snack made with sabudana, samo and potatoes instead of flour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Samo rice
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Sabudana Chakli checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Fried Finger Biscuits French Fries Topped with Chilli Sauce Balsamic and Spice Grilled Summer Vegetables Khasta Aloo Chaat
Sabudana Chakli Recipe Card
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.
Prep Time : 2-3days
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sabudana Chakli Recipe
Sago (sabudana) soaked overnight 1 cup
Samo rice 1 cup
Potatoes boiled, peeled and mashed 6 medium
Ginger-green chilli paste 3 tablespoons
Baking soda ½ teaspoon
Salt to taste
Oil to deep fry
Method
Step 1
Heat two cups water in a non-stick pan. Add samo and cook till it turns soft.
Step 2
Cool and sago, potatoes, ginger-green chili paste, baking soda and salt and mix well.
Step 3
Fill the mixture in a chakli press fitted with chakli stencil and press out small roundels on a plastic sheet. Sun dry for two days.
Step 4
Heat sufficient oil in a kadai. Deep-fry the sun dried chaklis till light golden and crisp. Drain on absorbent paper.
Step 5
Serve or store in an airtight container.
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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.