How to make Sago Chivda - SK Khazana -
Deep fried sago chivda – ideal to be eaten during fast
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sago Chivda - SK Khazana checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Eggs Benedict Rava Idli Kachche Kele Ke Roasti Cheese Straws
Sago Chivda - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sago Chivda - SK Khazana Recipe
Sago (sabudana) 2 cups
Oil to deep fry
Raw potato salli 1/2 cup
Raw peanuts 1/4 cup
Green chillies slit 2-3
Curry leaves 8-10
Raisins 1 tablespoon
Salt to taste
Powdered sugar 2 tablespoons
Method
Step 1
Heat sufficient oil in a kadai. Put the sago gently into hot oil and deep-fry till it doubles in size. Drain on absorbent paper.
Step 2
Deep-fry potato salli in the same oil till golden brown. Drain on a separate absorbent paper.
Step 3
Deep-fry raw peanuts in the same oil till golden brown and crisp. Drain on another absorbent paper.
Step 4
Deep-fry green chillies and curry leave, in the same oil till crisp. Drain on another absorbent paper.
Step 5
Transfer fried sago into a mixing bowl, add potato salli, peanuts, green chillies, curry leaves, raisins, salt and powdered sugar and mix well. Let it cool down to room temperature.
Step 6
Serve or store in air tight container to serve when required.
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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.
