Sabudana Papad | Sabudana Papad Recipe | Sabudana Papad Recipe in Hindi | Sabudana Papad Recipe in English | How to Make Sabudana Papad | Aloo Sabudana Papad | Sabudana Papdi | Sabudana Fryums |

 

Sabudana Papad | Sabudana Papad Recipe | Sabudana Papad Recipe in Hindi | Sabudana Papad Recipe in English | How to Make Sabudana Papad | Aloo Sabudana Papad | Sabudana Papdi | Sabudana Fryums | Here is an easy and traditional recipe for making Sabudana Aloo Papad, a popular homemade variety of papad, especially consumed during fasting days:

Ingredients:

Sabudana (Tapioca Pearls) – 1 cup

Potatoes – 2 medium (boiled and mashed)

Rock Salt – to taste

Cumin Seeds – 1 teaspoon

Green Chili Paste – 1 teaspoon (optional)

Lemon Juice – 1 teaspoon (optional)

Water – as needed

Fasting-friendly Sabudana Potato Papad

Instructions:

Soak the Sabudana:

Wash the sabudana thoroughly and soak it in enough water (just enough to cover it) for 4-6 hours or overnight. Drain any excess water.

Cook the Sabudana:

In a heavy-bottomed pan, combine the soaked sabudana and about 2 cups of water. Cook over medium heat, stirring continuously, until the sabudana becomes transparent and soft, and the mixture thickens (to a gel-like consistency).

Prepare the Mixture:

Add the mashed potatoes, cumin seeds, rock salt, green chili paste, and lemon juice to the cooked sabudana. Mix well to form a smooth, lump-free paste. If the mixture is too thick, add a little water; if too thin, cook for a little longer.

Make the Papads:

Spread a clean plastic sheet or thick cloth in the sun or a well-ventilated area.

Take small portions of the mixture and place them on the sheet, gently flattening them into thin discs (about 3-4 inches in diameter) using the back of a wet spoon or your fingers.

Dry the Papads:

Let the papads dry in the sun for 1-2 days, or until they are completely dry and crisp. Flip them once in between for even drying.

Store:

Once dried, carefully peel the papads and store them in an airtight container. Fry and Serve:

When ready to eat, deep-fry the papads in hot oil until they puff up and become crispy. Serve immediately.

Tips:

- Ensure the papad mixture is smooth so that the papads are uniform.

- The papads must be completely dry before storing to prevent spoilage.

- You can add a pinch of black pepper for extra flavor.

- These papads will keep well for months when stored in an airtight container. Enjoy your homemade, crispy, and fasting-friendly sabudana aloo papads!

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Sabudana Chakli Recipe 

Sabudana Batata Chakli Recipe

Vrat Friendly Sabudana Batata Chakli | Fasting Friendly Sabudana Aloo Chakli | Sabudana Chakli Recipe | Vrat Ki Chakli | Sabudana Batata Chakli | Sabudana Batata Chakali | How to Make Sabudana Batata Chakli |

  

Vrat Friendly Sabudana Batata Chakli | Fasting Friendly Sabudana Aloo Chakli | Sabudana Chakli Recipe | Vrat Ki Chakli | Sabudana Batata Chakli | Sabudana Batata Chakali | How to Make Sabudana Batata Chakli | Here is an easy recipe for Sabudana Batata Chakli (Sabudana and Potato Chakli), a popular Indian snack especially enjoyed during fasting days:

Ingredients:

Sabudana (Sago) – 1 cup

Boiled potatoes – 2 medium (mashed)

Roasted peanut powder – 1/2 cup

Green chili paste – 1-2 teaspoons (to taste)

Cumin seeds – 1 teaspoon

Lemon juice – 1 teaspoon (optional)

Sugar – 1/2 teaspoon (optional)

Rock salt – to taste

Ghee or oil – 2 tablespoons (for kneading the dough)

Oil – for frying

Homemade Sabudana Potato Chakli Recipe

Instructions:

Soak the Sabudana:

Wash the sabudana 2-3 times until the water runs clear. Soak it in just enough water to cover it for 3-4 hours or overnight. Drain any excess water.

Prepare the Dough:

In a mixing bowl, combine the soaked sabudana, mashed potatoes, roasted peanut powder, green chili paste, cumin seeds, lemon juice, sugar, and rock salt. Add 2 tablespoons of ghee or oil. Mix well and knead into a soft, non-sticky dough. If the dough is too sticky, add more peanut powder.

Shape the Chakli:

Grease a chakli/murukku maker with oil, and use the star-shaped disc. Fill it with the dough.

On a butter paper or plastic sheet, press out the dough to form spiral-shaped chaklis.

Fry the Chakli:

Heat oil in a deep pan over medium heat. Once hot, carefully add 2-3 chaklis at a time (do not overcrowd the pan). Fry over medium heat until golden brown and crispy, turning occasionally.

Remove and Serve:

Remove and place on a paper towel to drain excess oil. Allow to cool completely before storing in an airtight container.

Tips:

Make sure the sago is well-soaked and mashed to prevent it from bursting while frying.

You can add fresh coriander or a pinch of black pepper for extra flavor.

Fry on medium heat for best results.

Enjoy your crispy, fasting-friendly chakli!

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Sabudana Chakli | Sabudana Chakli Recipe | Sabudana Chakli Recipe in Hindi | Sabudana Chakli Recipe in English | How to Make Sabudana Chakli | Sabudana Batata Chakli | Sabudana Chakli Recipe in Marathi |

 

Sabudana Chakli | Sabudana Chakli Recipe | Sabudana Chakli Recipe in Hindi | Sabudana Chakli Recipe in English | How to Make Sabudana Chakli | Sabudana Batata Chakli | Sabudana Chakli Recipe in Marathi | Sabudana Chakli Recipe: Here is a detailed recipe for Sabudana Chakli with step-by-step instructions and tips. The recipe card above provides the ingredients and method for making these crispy, gluten-free snacks at home.

Ingredients:

* 1 cup sago (sabudana)

* 1 cup rice flour

* 2 tablespoons roasted peanut powder

* 2 tablespoons butter (at room temperature)

* 1-2 teaspoons cumin seeds

* 1-2 green chilies, finely chopped (or 1 teaspoon red chili powder)

* Salt to taste

* Water, as needed

* Oil, for frying

Homemade Sabudana Chakli

Instructions:

1. Soak the sago: 

Wash the sago thoroughly and soak it in enough water to cover for 4-5 hours or overnight. Drain the excess water.

2. Prepare the dough: 

In a mixing bowl, combine the soaked sago, rice flour, peanut powder, cumin seeds, chilies or chili powder, salt, and butter. Mix well.

3. Knead: 

Add water little by little to make a soft, smooth dough.

4. Shape the chakli: 

Grease a chakli/murukku maker and fill it with the dough. Press the chakli into spiral shapes on parchment paper or greased plates.

5. Fry: 

Heat oil in a deep pan over medium heat. Gently drop the chakli into the oil and fry until golden brown and crispy, turning as needed. Remove onto paper towels.

6. Cool and store: 

Let the chakli cool completely before storing them in an airtight container.

Tips:

* Ensure the sago is soft after soaking; hard grains will not fry well.

* Adjust the spice level according to your taste.

* Fry on medium heat for even cooking. 

* If you are making this during a fast, skip the rice flour.

Enjoy your crispy, gluten-free sabudana chakli!

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Ratlami Sev | Ratlami Sev Recipe | Ratlam Special Ratlami Sev | How to Make Ratlami Sev | Ratlami Sev Recipe Easy | Ratlami Sev Ingredients | Indian Style Ratlami Sev | Ratlami Namkeen Sev |

 

Ratlami Sev | Ratlami Sev Recipe | Ratlam Special Ratlami Sev | How to Make Ratlami Sev | Ratlami Sev Recipe Easy | Ratlami Sev Ingredients | Indian Style Ratlami Sev | Ratlami Namkeen Sev | Here's an authentic Ratlami Sev recipe—crispy, spicy, and bursting with flavor. This specialty from Ratlam (Madhya Pradesh) is famous for its unique blend of spices.

Ingredients

2 cups gram flour (besan)

2 tablespoons rice flour (optional, for extra crispiness)

1½ tablespoons hot oil or melted ghee

1 teaspoon black peppercorns

6–8 cloves

1 teaspoon carom seeds (ajwain)

½ teaspoon cumin seeds

½ teaspoon fennel seeds

½ teaspoon turmeric powder

1 teaspoon red chili powder

½ teaspoon asafoetida (hing)

1 teaspoon salt (or to taste)

Water, as needed

Oil for frying

Ratlam Special Ratlami Sev Recipe

Instructions

Prepare the spice powder:

Dry roast the black peppercorns, cloves, cumin seeds, carom seeds, and fennel seeds for 1–2 minutes until fragrant.

Let them cool, then grind them into a fine powder.

Prepare the dough:

In a large mixing bowl, combine the gram flour, rice flour, turmeric powder, red chili powder, asafoetida, salt, and the prepared spice powder.

Add the hot oil/ghee and mix well.

Gradually add water and knead into a soft, smooth dough (not sticky).

Prepare the sev maker:

Grease the sev press (use a disc with fine or slightly thicker holes). Fill it with the dough.

Heat the oil:

Heat oil in a deep frying pan over medium-high heat.

Fry the sev:

Once the oil is hot, press the dough directly into the oil in a circular motion.

Fry the sev until golden brown and crispy, turning occasionally.

Remove:

Remove with a slotted spoon and place on a paper towel.

Repeat with the remaining dough.

Cool and store:

Let it cool completely, then store in an airtight container.

Tips:

The unique flavor comes from freshly ground spices—don't skip this step! Adjust the red chili powder and black pepper according to your preference for spiciness.

Enjoy it as a snack or as a topping for poha, upma, or chaat.

Enjoy your homemade Ratlami Sev—spicy, crispy, and full of flavor!

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Palak Sev Recipe 

Palak Sev | Palak Sev Namkeen | Namkeen Sev | Namkeen Palak Sev | Spinach Sev | Crispy & Tasty Palak Sev | Vegan Palak Sev | Vegan Sev | How to Make Palak Sev |

 

Palak Sev | Palak Sev Namkeen | Namkeen Sev | Namkeen Palak Sev | Spinach Sev | Crispy & Tasty Palak Sev | Vegan Palak Sev | Vegan Sev | How to Make Palak Sev | Here's an easy and delicious spinach sev recipe you can make at home.

Ingredients

2 cups gram flour (besan)

2 tablespoons rice flour (optional, for extra crispiness)

1 cup spinach leaves, tightly packed

1-2 green chilies (to taste)

2-3 cloves of garlic (optional)

½ teaspoon cumin seeds or carom seeds (ajwain)

½ teaspoon turmeric powder

1 teaspoon red chili powder (optional, for color/spice)

1½ tablespoons hot oil or melted ghee

Salt to taste

Water, as needed

Oil for frying

Homemade Palak Sev Recipe

Instructions

Prepare the spinach puree:

Wash and roughly chop the spinach leaves.

Blend the spinach, green chilies, and garlic (if using) into a smooth puree. Add only a tablespoon or two of water if absolutely necessary.

Prepare the dough:

In a mixing bowl, combine the gram flour, rice flour, cumin/carom seeds, turmeric, chili powder, and salt.

Add the spinach puree and hot oil/ghee. Mix well.

Gradually add water as needed to knead a soft, smooth dough (not sticky).

Prepare the sev maker:

Grease the sev press (with a medium or fine hole disc) and fill it with the dough.

Heat the oil:

Heat oil in a deep frying pan over medium heat.

Fry the sev:

Once the oil is hot, press the dough directly into the hot oil in a circular motion.

Fry until crispy and lightly golden brown, flipping once if needed.

Remove:

Remove the sev with a slotted spoon and place them on a paper towel.

Repeat with the remaining dough.

Cool and store:

Let the sev cool completely before storing them in an airtight container.

Tips:

For a brighter green color, use fresh spinach and avoid over-frying. Adjust the amount of chili and garlic according to your taste.

Serve it as a snack or as a crispy topping for chaat and salads.

Enjoy your homemade spinach sev!

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Garlic Sev Recipe

Garlic Sev | Garlic Sev Recipe | Best Garlic Sev | Best Garlic Sev Recipe | How to Make Garlic Sev | Garlic Sev Mamra | Diwali Special Garlic Sev | Lahsuni Sev | Diwali Special Snacks |

 

Garlic Sev | Garlic Sev Recipe | Best Garlic Sev | Best Garlic Sev Recipe | How to Make Garlic Sev | Garlic Sev Mamra | Diwali Special Garlic Sev | Lahsuni Sev | Diwali Special Snacks | Here's an easy garlic sev recipe—crispy, flavorful, and simple to make at home.

Ingredients

2 cups gram flour (besan)

2 tablespoons rice flour (optional, for extra crispiness)

8–10 cloves of garlic

1½ tablespoons hot oil or melted ghee

1 teaspoon red chili powder (to taste)

½ teaspoon turmeric powder

½ teaspoon carom seeds (ajwain) or cumin seeds

Salt to taste

Water, as needed

Oil for frying

Homemade Spicy Garlic Sev Recipe

Instructions

Make the garlic paste:

Peel the garlic cloves and grind them into a smooth paste, adding a little water if needed.

Prepare the dough:

In a mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric, carom seeds/cumin seeds, salt, and hot oil/ghee.

Add the garlic paste.

Knead the dough:

Mix everything well. Gradually add water and knead into a soft, smooth dough (not too sticky).

Prepare the sev maker:

Grease a sev press (with a fine or medium-holed disc) and fill it with the dough.

Heat the oil:

Heat oil in a deep frying pan over medium-high heat.

Fry the sev:

Once the oil is hot, press the dough into the oil in a circular motion. Fry until golden brown and crispy, flipping once if needed.

Remove:

Remove with a slotted spoon, draining excess oil onto a paper towel. Repeat for the remaining dough.

Cool and store:

Let the sev cool completely, then store in an airtight container.

Tips:

Adjust the amount of garlic for a stronger or milder flavor.

Use rice flour for extra crunch.

Serve it as a tea-time snack or as a topping for chaat.

Enjoy your homemade garlic sev!

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Palak Sev Recipe 

Laung Sev | How to Make Laung Sev | Homemade Laung Sev | Indore Special Laung Sev | Laung Sev Recipe | Special Laung Sev | Barik Laung Sev | Indori Laung Sev |

 

Laung Sev | How to Make Laung Sev | Homemade Laung Sev | Indore Special Laung Sev | Laung Sev Recipe | Special Laung Sev | Barik Laung Sev | Indori Laung Sev | Here's an easy recipe for Laung Sev – a popular Indian snack made with gram flour, spices, and the flavor of cloves:

Ingredients:

2 cups gram flour (besan)

1½ tablespoons rice flour (optional, for extra crispiness)

1 teaspoon red chili powder

½ teaspoon turmeric powder

½ teaspoon carom seeds (ajwain)

8–10 cloves

1½ tablespoons hot oil or melted ghee

Salt to taste

Water, as needed

Oil for frying

Homemade Indori Laung Sev Recipe

Instructions:

Grind the cloves:

Grind the cloves finely using a mortar and pestle or a spice grinder.

Prepare the dough:

In a mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric, carom seeds, ground cloves, salt, and hot oil/ghee. Mix well.

Knead the dough:

Gradually add water, a little at a time, and knead into a soft, smooth dough.

Prepare the sev maker:

Grease a sev press (with a fine or medium-sized hole disc) and fill it with the dough.

Heat the oil:

Heat oil in a deep pan over medium-high heat.

Fry the sev:

Once the oil is hot, press the dough into the oil in a circular motion. Fry until golden brown and crispy, flipping once or twice.

Remove:

Remove the sev from the oil using a slotted spoon and place them on a paper towel. Repeat with the remaining dough.

Cool and store:

Let them cool completely before storing in an airtight container.

Enjoy your homemade Laung Sev as a crunchy snack with tea or as a topping for chaat!

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Laung Sev Recipe 

Garlic Sev Recipe

Palak Sev Recipe