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
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| 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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