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A brown bowl filled with farali aloo sabudana papad

Recipe of Farali Aloo Sabudana Papad ( Potato Sago Papadum)

Farali Aloo Sabudana Papad or Potato Sago Papadum are easy 5 ingredients papadams perfect for everyday food or for your fasting/Vrat/or Upvas days.
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Course: Appetizer
Cuisine: Indian
Keyword: Farali, Papad, Potato, Sabudana
Prep Time: 10 minutes
Cook Time: 10 minutes
Soaking Time: 8 hours
Servings: 18 Papad
Author: Renu Agrawal-Dongre

Ingredients

  • 1 Kg Potato
  • 1 cup -180 grams - Sabudana seeds -Sago
  • 1 tablespoon Cumin seeds
  • 1 tablespoon Red chilly powder -More or less can be added
  • Salt to taste - one can use Sendhav Salt if making especially for fasting.

For Rolling

  • 2 medium-size plastic sheets
  • 1 tablespoon oil
  • Rolling pin & Board / Papad Maker or Roti Press / Medium size pot or a round plate or disc

For Drying

  • A big Plastic Sheet / A big size cloth

Instructions

  • Clean the Sabudana for any impurities.
  • Rinse the sabudana in water and drain all the excess water.
  • Now add just enough water. I.e. add water around ⅛ inch above the sabudana. I.e. there should just be a single ⅛ inch layer of water. (After 1 hour if you check, all the water must have been absorbed. If not, and if you have added excess water, just discard the water from the top)
  • Soak the sabudana well for 7-8 hours or overnight.
    Soaked Sabudna
  • Next morning Boil the potatoes in a pressure cooker / Instant Pot or open pot as you prefer. (Can be done earlier day too)
  • Let them cool completely.
  • Once cooled, peel the potatoes and grate them using a fine or a box grater.
  • Add the soaked sabudana, red chilly powder, cumin seeds, and salt.
    The papad mixture
  • Give everything a nice mix.
    The mixed Mixture

Rolling and Drying of Papad

  • Divide the dough into lemon size balls.
    Rolled out balls
  • With little oil in between your hands roll them to a smooth ball.
  • Grease two plastic sheets.
  • Keep one plastic on the rolling board or papad maker, grease side up
  • Keep the papad dough ball on top.
    Making of papad 1
  • Now cover it with another plastic sheet, grease side down now.
    making of papad 2
  • If you are using a roti maker or papad maker, simply press it to make a circular disc or papad.
    Individual rolled out aloo sabudana papad
  • Roll it evenly if using a rolling pin and board.
  • If using a circular plate/pot or a disc, press it from the top by applying little pressure.
  • Using any of the above methods, try to roll the papad evenly.
  • Arrange the rolled papads on a big sheet or a cloth, keeping enough space in between.
    Sun Drying of Papad
  • Let it sun dry the whole day.
  • Turn the papad’s mid-afternoon upside down, when you see the top getting a bit dry.

Drying of Papads

  • In the evening collect all the papad’s and let it dry in open the whole night.
  • The next morning let them sun-dry again for the whole day. While drying see to it that all the papads are getting a good amount of sun.
  • Repeat the above process for 3-4 days until the papads are dried completely.
  • Once done, store it in an air-tight container.

How to Fry Papad in Oil

  • Heat the oil. Once the hot is oil, fry the papad for 30-40 seconds until brown on both sides. Do not over fry it or it will burn. As it has potato it gets fried or cooked faster. Drain excess oil and remove it on an absorbent paper or a strainer.

How to roast Papad on an open flame

  • Roast the papad on medium to fast flame. Hold the papad in between tongs and roast them turning the sides and roasting evenly on both sides.

How to roast Papad in the microwave

  • Microwave the papad on high for 1 minute, turning in between after ½ minute.

Notes

  • Do read the tips and tricks mentioned above for rolling and sun-drying the papads.
  • Do follow hygiene and all tricks for the best results.
  • If sun-drying is not an option one can dry at home too.
  • I have detailed above in the post.
  • I reuse the plastic sheets that come in different dals and pulses.
 
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