Sabudana Papad is a perfect snack that can be enjoyed during your fasts. Made from Sabudana, which are tapioca pearls, this papad is prepared using Sabudana granules. It is important to note that Sabudana Papad should only be fried, ensuring it reaches the right texture and flavor.
Ingredients:
- 1 cup Sabudana (Tapioca pearls)
- 2 tablespoons Rice flour (for binding)
- 1-2 fresh Red chilies (finely chopped)
- 1 teaspoon Cumin seeds (optional)
- 1/2 teaspoon Black pepper powder
- Salt to taste
- 1/4 teaspoon Red chili powder (optional, for extra spice)
- Water (as needed)
- Ghee or oil (for frying)
Preparation Method:
Soak the Sabudana:
- Rinse the Sabudana thoroughly to remove any impurities.
- Soak the Sabudana in enough water for 4–5 hours or overnight, until they become soft and translucent.
- After soaking, drain the excess water and let the Sabudana rest for about 15 minutes.
Prepare the Dough:
- In a mixing bowl, combine the soaked Sabudana, rice flour, cumin seeds, black pepper, red chili powder (if using), and salt.
- Add the finely chopped fresh red chilies to the mixture for a spicy kick. Adjust the amount depending on your spice preference.
- Gradually add a little water to the mixture and knead it into a firm, smooth dough. It should be pliable but not too sticky. Adjust the water as needed.
Roll the Papads:
- Take small portions of the dough and roll them into small balls.
- Using a rolling pin, roll each ball into a thin, flat disc. You can sprinkle a little rice flour on the rolling surface to prevent sticking.
- If desired, press each rolled papad with a fork to create patterns or decorative marks.
Dry the Papads (Optional but Recommended):
- Lay the rolled papads out in the sun for 2–3 hours, or until they become dry and crispy. This helps them fry crispier.
- If you're in a rush, you can skip this step, but it may take a little longer to fry if not dried.
Fry the Papads:
- Heat ghee or oil in a frying pan over medium heat.
- Once the oil is hot, carefully drop the papads one at a time into the oil.
- Fry until the papads turn golden brown and crispy, turning them occasionally for even frying.
- Remove the fried papads and drain excess oil on paper towels.
Serve:
- Allow the papads to cool completely before serving. Enjoy them as a crunchy, spicy snack during your fast or as a side with your meal.
Tips:
- Adjust the number of fresh red chilies based on your preferred spice level. You can also remove the seeds from the chilies to reduce the heat.
- If you want a milder version, you can omit the red chili powder and rely on the fresh chilies for spice.
- Store the fried Sabudana Papads in an airtight container for up to a week to keep them crispy.
Enjoy your Sabudana Papads with a burst of fresh chili flavor!
Tags:
Homemade Appetizer