Sago(전통과자)
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The document provides a recipe for sabudana chakli, a fried snack made from tapioca pearls (sabudana), rice flour, maida flour, and dalia dal. To make it, sabudana is soaked for 5-6 hours then ground while draining the water. The flours are sieved with spices and mixed with butter, cumin, sesame seeds, and ground sabudana to form a dough. Small dough balls are shaped, fried until crisp on both sides, and served. The recipe makes about 20 crispy sabudana chaklis.
Sago(전통과자)
- 1. Sago/Sabudana Chakli<br />Sago/Sabudana is a very important ingredient for any fasting. We all prepare Sabudana kichadi for Sankashti post which remains a favorite. Today I would like to put up Sabudana chakli, something that tastes great and turns out very crispy too. Of course, this is not the first chakli on this blog – you may see several others here – Rice Atta Chakli, Moong Dal Chaklis, Maida Chaklis, Potato Chakli and Sugarcane juice chakli.<br />What you need to have:<br />1. Sabudana(Tapioca pearl) – 1/2 cup<br />2. Rice flour(very fine) – 2 cups<br />3. Maida – 1/2 cup (steamed)<br />4. Dalia dal – 1/2 cup5<br />5. Butter – 2 Tablespoons<br />6. Red chilli powder – 1 Teaspoon<br />7. Cumin powder – 1 Teaspoon<br />8. Black Sesame seeds – 1 Teaspoon<br />9. Salt – As per taste<br />Ingredients of Sabudana Chakli<br />What you do with what you have:<br />1. Soak Sabudana in water for about 5-6 hours till it is plumped up as shown in image.<br />2. Clean and powder Dalia-dal. Steam maida in the cooker as usual for 10-15 minutes. Sieve all the 3 flours in the siever with chilli powder and the mix is as shown in the image below.<br />Sieved atta mix with chilly powder<br />3. Just grind soaked sabudana in the mixer draining all the water on being plumped.<br />Plumped sabudana being ground<br />4. Add cumin powder, Black sesame seeds, salt, butter and ground sago to the atta mix from step 2 to it. Add water in steps and make a soft paliable dough to suit your Chakli mould.<br />Sago chakli dough<br />5. Knead the required quantity of dough and place it in the mold.<br />Chakli dough being placed in the mould<br />6. Press the mould and make circular chakli on the plastic sheet.<br />Chakli being pressed on plastic sheet<br />8. Place a skillet with 2 cups of cooking oil in it on medium flame. On heating, just put in the chakli from step 7 into it and when fried on one side, turn it around to ensure both sides are fried brown and crispy.<br />Chakli being fried<br />9. Ready to serve Sago chakli is as shown in the image below.<br />Ready to serve Sago Chakli<br />Number of Chaklis: 20<br />Serves – Many<br />Good to remember:<br />1. Sago should be of good quality. It should be soaked in water for at least 5-6 hours to avoid it to burst in oil.<br />2. Grind it in the mixer without adding extra water, draining all soaked water from it.<br />3. Mix all the flours, butter sago and knead the dough well to make it paliable.<br />4. Always fry chakli on medium adjusted flame (depending upon the size of your burner) <br />