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:

  1. WOW!!This is innovative!!

    ReplyDelete
    Replies
    1. Thanks Kushi. It's our traditional recipe.

      Delete
  2. 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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    ReplyDelete
  3. Instead of frying it works also if you microwave as well.

    ReplyDelete
  4. 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.

    ReplyDelete

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