Sago Papad / Chips | How to make Sago Papad / Chips

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ByJaya Rajesh
Created on 12th May 2017
  • Sago Papad / Chips, How to make Sago Papad / Chips
Sago Papad / Chipsby Jaya Rajesh
  • Sago Papad / Chips | How to make Sago Papad / Chips (3 likes)

  • 0 reviews
    Rate It!
  • By Jaya Rajesh
    Created on 12th May 2017

About Sago Papad / Chips

These superb chips or papad are made from sago or tapioca pearls They're healthy and kids will love them. You can serve them as tea time snacks or just as accompaniment to your lunch or dinner.

The delicious and mouthwatering Sago Papad / Chips is a famous dish of Maharashtra and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Sago Papad / Chips is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Sago Papad / Chips. Jaya Rajesh shared this Sago Papad / Chips recipe which is perfect to serve for 10 people. The step by step process with pictures will help you to know how to make the delicious Sago Papad / Chips. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Sago Papad / Chips recipe at your home and surprise your family and friends.

  • Prep Time5mins
  • Cook Time15mins
  • Serves10People
Sago Papad / Chips

Ingredients to make Sago Papad / Chips

  • 1 Cup - Sago / tapioca pearls
  • 3 +1 1/2 Cup- Water, for soaking
  • 1 tsp - Cumin seeds
  • Salt to taste
  • Oil for frying

How to make Sago Papad / Chips

  1. Clean and soak sago in water for 3 hours then drain the water.
  2. In thick bottom pan boil 3 cup of water then add salt and cumin seeds. Let it keep boiling for sometime more. Add the soaked sago or tapioca seeds and cook for few minutes till the water becomes translucent and when the pearls are pressed they bounce back. 
  3. Grease a plate or plastic sheet and pour the boiled sogo with spoon in small circular shapes. Let them dry under the sun till they are completely dry. They will dry in two days if the sunlight is good.
  4. Store them in airtight container and use by deep frying them in medium hot oil till they are crisp.

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