Thursday, 7 May 2015

Sabudana Chakali

Sabudana chakalis are eaten during fasting days or can even be enjoyed as a crispy evening snack. This is more useful for travelling.




Ingredients:

  • Sabudana /sago/tapioca -1 cup
  • Boiled potato, grated- 3
  • Red chilli powder- 2 tsp
  • Jeera (Cumin seeds )- 1 tsp
  • Salt- to taste

Method:

  • Wash and soak sabudana in 2 cups of water for 8-10 hours or overnight.  
  • Combine grated potato, red chilli powder, cumin seeds, salt with soaked sago in a bowl. 
  • Mix it well to form a dough. 
  • Make chakalis using chakali press/maker. Place chakalis over a plastic sheet. (Make small chaklis because fried chakali would expanding in size.) 
  • Place sheet in the strong sun. Dry them for 4-5 days or till completely dry. 
  • Store in airtight container in dry place.
  • Deep fry in oil. Enjoy these crispy and tasty sabudana chakalis.

Notes:
  • Add some samo/varai flour, if dough is too loose. 
  • If chakalis are not coming out well or you haven't chakali press. Make small dumplings/sandage from this dough and dry them.

साबुदाणा चकली


साहित्य:
  • साबुदाणा- १ कप
  • उकडलेले बटाटे, किसून- ३
  • लाल मिरची पूड- २ टिस्पून
  • जिरे- १ टिस्पून
  • मीठ- चवीनुसार

कृती:
  • साबुदाणे धुवुन ८-१० तास किंवा रात्रभर २ कप पाण्यात भिजवून ठेवा. 
  • एका  वाडगयात  भिजवलेला साबूदाणा, किसलेले बटाटे, लाल मिरची पूड, जिरे, मीठ एकत्र करा. चांगले मळून घ्या. 
  • चकली साचा वापरून प्लास्टिक पेपरवर चकल्या पाडा. (छोट्या चकल्या बनवा, तळलेल्या चकल्या खूप फुलतात.)
  • कडक उन्हात ४-५ दिवस किंवा पूर्णपणे कोरड्या होईपर्यंत वाळवा.
  • हवाबंद डब्यात भरून ठेवा.
  • जेंव्हा हव्या तेव्हा तळा, कुरकूरीत आणि चवदार साबुदाणा चकली तयार. 

टिपा:
  • मळलेले पीठ खूप सैल वाटत असेल तर, थोडेसे वरीचे पीठ घालावे.
  • चकल्या निट पडत नसतील किंवा तुमच्याकडे चकली साचा नसेल तर छोटे छोटे सांडगे बनवा आणि वाळवा.  







6 comments:

Kushi S said...

WOW!!This is innovative!!

Mayuri Patel said...

my aunt use to make these. Had them a lot when I was a kid. Your recipe brings back sweet memories.
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Purva Sawant said...

Thanks Kushi. It's our traditional recipe.

Purva Sawant said...

Thanks Mayuri.

Mohana Joglekar said...

Instead of frying it works also if you microwave as well.

Jyoti ghule said...

you can use green chili instead of red chili powder u get chili flavor but chakali remain white. Also u can steam sago to get better result. Use little bit of buttermilk while mixing to get better taste.

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