Sabudana Chips Recipe: Sabudana chips are a popular and delicious snack loved by both children and adults. It is light, crispy and can be stored for a long time. Especially during fasting days, things made from sago are much liked. Homemade sago chips are healthier and tastier than market chips.
Sabudana chips are easy to make and can be made once and stored for a long time. It proves to be a great option as a snack with tea or when you feel slightly hungry.
What are Sabudana Chips?
Sago chips are prepared from sago, spices and water. They are first cooked and prepared into a paste, then dried in the sun and later fried and eaten. These chips are light and crispy.
Ingredients For Sabudana Chips Recipe
- 2 cups sago
- 8 cups water
- 1 tsp cumin
- Rock salt or common salt as per taste
- 1 tsp green chilli paste
- 1 tsp lemon juice
- half teaspoon black pepper powder
- oil for frying chips
Preparation of Sabudana Chips Recipe
- Clean the sago thoroughly.
- Soak sago in water for 4 to 5 hours or overnight.
- Drain the soaked sago and keep it aside.
- Keep a plastic sheet or clean cloth ready to dry the chips.
Sabudana Chips Recipe
- Heat water in a large vessel.
- When the water becomes hot, add soaked sago into it.
- Keep stirring continuously so that the sago does not stick to the pot.
- When the sago becomes transparent and thick, reduce the flame.
- Add salt, cumin, green chilli paste and black pepper to it.
- Mix the mixture well.
- Turn off the gas and let the mixture cool down a bit.
- Spread the mixture in small portions on a clean plastic sheet or cloth.
- Keep in mind that the chips should not be too thick.
- Let it dry thoroughly in the sun for 1 to 2 days.
- After complete drying, take out the chips and keep them in an airtight container.
How to fry Sabudana Chips
- Heat oil in the pan.
- The oil should be medium hot.
- Add dried sago chips to oil.
- The chips will start puffing up in a few seconds.
- Take it out when it becomes light golden.
- Place on tissue paper to remove excess oil.
Tips to make Sabudana Chips more crispy
- The sago should be soaked thoroughly.
- Keep stirring the mixture continuously.
- Dry the chips thoroughly in bright sunlight.
- Do not store without completely drying.
- The oil should be at the right temperature while frying.
Benefits of eating Sabudana Chips
- Light and easy to digest snack
- Good option to eat during fasting
- can be stored for a long time
- Tasty snack for kids
- Prepares at home at low cost
How to Store Sabudana Chips
- Store completely dry chips in an airtight container.
- Do not store in humid place.
- Keep away from sunlight and water.
- If stored properly, it can remain safe for several months.
Mistakes made while making Sabudana Chips
- Sago less damping
- not cooking the mixture properly
- making chips coarse
- low sun drying
- storing wet chips
Also see:-
- Malai Sandwich Recipe: Make delicious Malai Sandwich at home
- Beetroot Chilla Recipe: Make healthy and delicious beetroot chilla at home
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