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.
What you need to have:
1. Sabudana(Tapioca pearl) – 1/2 cup
2. Rice flour(very fine) – 2 cups
3. Maida – 1/2 cup (steamed)
4. Dalia dal – 1/2 cup5
5. Butter – 2 Tablespoons
6. Red chilli powder – 1 Teaspoon
7. Cumin powder – 1 Teaspoon
8. Black Sesame seeds – 1 Teaspoon
9. Salt – As per taste
Ingredients of Sabudana Chakli
What you do with what you have:
1. Soak Sabudana in water for about 5-6 hours till it is plumped up as shown in image.
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.
Sieved atta mix with chilly powder
3. Just grind soaked sabudana in the mixer draining all the water on being plumped.
Plumped sabudana being ground
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.
Sago chakli dough
5. Knead the required quantity of dough and place it in the mold.
Chakli dough being placed in the mould
6. Press the mould and make circular chakli on the plastic sheet.
Chakli being pressed on plastic sheet
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.
Chakli being fried
9. Ready to serve Sago chakli is as shown in the image below.
Ready to serve Sago Chakli
Number of Chaklis: 20
Serves – Many
Good to remember:
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.
2. Grind it in the mixer without adding extra water, draining all soaked water from it.
3. Mix all the flours, butter sago and knead the dough well to make it paliable.
4. Always fry chakli on medium adjusted flame (depending upon the size of your burner)