How to make Sabudana Papad -
Papads made of sabudana make a perfect snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago, French Beans (फ्रेंच बीन्स)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Sabudana Papad checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Khichdi, Sabudana Thalipeeth . You can also find more Snacks and Starters recipes like Stuffed Cheese Rolls Cake Chilli Fish with Crushed Potatoes Fried Tomatoes
Sabudana Papad 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 : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sabudana Papad Recipe
Sago 1 cup
French Beans 1 cm dices 6-8
Green peas shelled 1/4 cup
Carrot 1 cm dices 1 medium
Ghee 4-5 tablespoons
Cumin seeds 1 teaspoon
Cinnamon 2 inch sticks
Cloves 2-4
Dried red chillies broken 2
Green chillies finely chopped 3
Ginger finely chopped 1 inch piece
Roasted peanuts coarsely ground 1/2 cup
Salt to taste
Sugar 1 tablespoon
Lemon juice 2 tablespoons
Yogurt
Method
Step 1
Take four cups of water in a vessel add salt and soaked sabudana and cook till the mixture becomes sticky. Cool the mixture. Using a tablespoon spread spoonfuls of mixture on a plastic sheet in a round shape. Similarly use all mixture. Keep the papads in the sun to dry.
Step 2
Take four cups of water in a vessel add salt and soaked sabudana and cook till the mixture becomes sticky. Cool the mixture. Using a tablespoon spread spoonfuls of mixture on a plastic sheet in a round shape. Similarly use all mixture. Keep the papads in the sun to dry.
Nutrition Info
Calories : 1633 Kcal
Carbohydrates : 147.6 gm
Protein : 31.7 gm
Fat : 101.6 gm
Other : Fiber- 21.2gm
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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.
