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Ajay Chopra
Sabudana Papad is a savoury and flavourful side dish. Chef Ajay Chopra shares the recipe of this papad that is had durin ... Read More
Preparation Time
10-15 Min
Cooking Time
5 Min
Meal Type
appetiser
Difficulty
MEDIUM
For Sabudana Papad
2 pcs boiled potatoes
1 tsp cumin seeds
1 tsp rock salt
pinch of red chilli powder
2 cups soaked sabudana
oil for frying
In a bowl, grate the boiled potatoes.
Add cumin seeds, rock salt, a pinch of red chilli powder and soaked sabudana to the grated potatoes and mix well.
Apply some oil on palms of your hand to male balls of this mixture.
Put a ball between a plastic sheet and roll with a rolling pin. Repeat the procedure for other mixture balls.
Keep the papads for drying in the sun for 3-4 days.
Deep-fry the sabudana papad. Sprinkle some red chilli powder and serve.
Sabudana Papad are available in the market too. But, the taste of homemade papads is different. Especially the homemade sabudana papads are very tasty. The specialty of these papads is that they are easy to make and require very few ingredients.
These crunchy, flaky papads are generally eaten during the vrat (fasting) festivals in India.
Make your vrat meals interesting with the flaky sabudana papad.
