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Main ingredients | Sago (sabudana), Tomato puree, Cumin seeds, Crushed black peppercorns, Red chilli flakes |
Cuisine | Indian |
Course | Snack |
Prep time | 5-6 days |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Mild |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 cup sago (sabudana), washed, soaked for 3-4 hours and drained
- 1½ cups fresh tomato puree
- Salt to taste
- 1¼ teaspoons cumin seeds
- ½ teaspoon crushed black peppercorns
- 1¼ teaspoons red chilli flakes
- Oil for greasing + for deep frying
Method
- Put the soaked sago in a deep pan, add 4 cups water and mix. Switch the heat on.
- Add salt, cumin seeds, crushed black peppercorns and red chilli flakes and mix well. Cook on medium heat for 8-10 minutes while mixing in between.
- Add tomato puree and mix well. Continue to cook till the mixture turns translucent. Switch the heat off and allow the mixture to cool slightly.
- Place a plastic sheet over large thalis and grease with some oil and pour spoonsful of the mixture keeping a little distance between each and spread lightly. Sundry for 5 days.
- Store the papads in an air tight container.
- Heat sufficient oil in a kadai, slide in the papads, a few at a time, and deep-fry till crisp. Drain on an absorbent paper.
- Arrange the papads in serving bowls and serve.
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