How to make Sabudana Chakli -

Chakli the popular snack made with sabudana, samo and potatoes instead of flour.

Sanjeev Kapoor

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 Rajma Dhokla Flourless Pistachio Cookies Fish Fry in Banana Leaf Bhutte Ke Pakore

Sabudana Chakli

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


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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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 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.