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A summer special or valvan recipe is sabudana batata chakali. These are often consumed while fasting. This is a fantastic alternative for fasting people who are tired of khichadi or sabudana vada. These are fried nibbles that may be eaten at any moment. Let's look at how sabudana batata chakli is made.
Also, take ideas from our previous blog on: 10 Holi Sweet Recipes That You Must Try This Year!
Ingredients
- 1 cup sabudana seeds (sago seeds)
- 2 cooked tiny potatoes
- 1 teaspoon chilli powder
- a teaspoon of cumin seeds
- season with salt to taste
Also, take ideas from our previous blog on: How to Make Homemade Dark Chocolate Chips
Instructions
- Take sabudana and thoroughly wash it underwater three to four times.
- Soak it for an hour in adequate water. Drain all of the water after an hour.
- Cover and soak for at least one night.
- Take soaking sabudana the next morning. Bring 3 small potatoes to a boil.
- Boil the potatoes and turn them into sabudana. Combine sabudana and grated potatoes in a large mixing bowl.
- Toss in the red chilli powder, cumin seeds, and season with salt to taste. Combine the ingredients and knead into a dough.
- If the sabudana is too dry, add a little water and knead it again.
- Fit the chakali chakati or attachment into the chakali sacha.
- Fill a chakali sacha with a tiny ball of dough.
- Chakali should be rolled out. 1 cup sabudana and 3 potatoes yield around 35 chakali.
- 2 days of drying chakali in the sun. Flip over and cook from the opposite side after drying for 4-5 hours.
- If there isn't enough sunshine, you may also dry chakali in the house using a fan.
- It's already sabudana chakali.
Also, take ideas from our previous blog on: How to Make Coconut Flakes (Coconut Chips)
Notes
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