- Special papad for fasting.
- Prepare sago papad.
- The recipe is very simple.
If crispy papad is served with the meal, the taste of the meal is doubled. Papad is served with meals in Indian households. Now there are many types of this papad. Many types of papads like methi papad, urad papad, potato papad are made in Indian households. But today we are going to learn a simple recipe of how to prepare sabudane crispy papad. These papads are fried crispy in oil and eaten with meals or during fasting. You can eat these papads even in the Navratri fast. Most importantly, these papads can be prepared very quickly and in less time. You can prepare this papad once and store it in a container for a whole year. Note, papads require hot sun to dry them, so dry them in the hot sun for 4-5 days and then fill them in containers. come on RecipeLet's know the ingredients and recipe for this.
Navratri 2026 : Want to eat something spicy during the fast of Navratri? Then make 'Fasting Potato Bada' like this.
Materials of sago
- 1 bowl of sago
- 2 cups water (for soaking)
- 4 cups water (boiling)
Ingredients for the masala
- Half a teaspoon of salt
- A teaspoon of chili flakes
- Half a spoon of cumin
- Half a teaspoon of black pepper
- A big spoonful of coriander
Navratri 2026 : Offer to Goddess Skandamate on the fifth day of Navratri Makhana-Coconut Flavored Barfi Note the recipe
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- To prepare sago papad, first put a bowl of sago in a bowl and add water to it and keep the sago soaked for about 3 hours.
- Once the sago sprouts well, turn on the heat and add four glasses of water to a pan.
- When the water comes to a good boil, add the soaked sago and keep cooking on medium heat.
- Once the sago is well mixed with the water and the sago becomes transparent, reduce the gas flame.
- When the water in the sago is completely absorbed and it becomes thick and puffy, switch off the flame.
- Now in another bowl add half spoon of salt, one spoon of chili flakes, half spoon of cumin powder, half spoon of black pepper and one
- Add a tablespoon of coriander and mix all the ingredients together.
Add this mixture to the sabudan and stir and mix all the ingredients well. - Now pat the dough ball on a plastic sheet with your hands and make a papad.
- Spread these papads one by one on a cloth and dry them well in hot sun.
- After drying the papads in the sun for 4-5 days, store these papads in an airtight container.
- This way, whenever you want, you can fry these papads in oil until crispy.