Sabudana aloo Papad is a unique vada-shaped snack made primarily with sabudana (sago/tapioca pearls) and potatoes. In this recipe, I share the perfect ingredient ratio along with a few important tips to help you achieve a crispy texture and a light, popcorn-like puff when fried. I have also shaped the papad like sabudana vada, which makes it look more attractive and appealing.
This recipe is very simple and requires only a few basic ingredients, but it does need proper sun-drying until the papad becomes completely dry, crisp, and brittle. Once dried well, you can store it for up to a year in an airtight container. Do give this recipe a try—it tastes absolutely delicious and is perfect as a crunchy snack anytime!
The key to making sabudana batata papad at home are
- I made sabudana batata papad using soaked sabudana and potatoes. Unlike the traditional method, I prepared aloo laccha for the papad and boiled it for about 5 minutes until it turned slightly transparent. I also steamed the soaked sabudana for 2–3 minutes until it became transparent. This process helps make the papad crispy and gives it a popcorn-like fluffiness. Additionally, I shaped the papad like vadas, which makes them look more attractive.
- I prepared these sabudana batata papads using a simple combination of salt and green chillies, but you can easily experiment with other flavors like red chilli powder, black pepper, or a mix of spices according to your preference.
- Do not compromise on the sun-drying process. Make sure the papads are exposed to direct sunlight. After one day of drying, they may feel slightly crisp, but they can lose that texture later. Therefore, it is always recommended to sun-dry them for at least 2–3 days until they become completely dry and brittle.
- Store the sabudana batata papad in an airtight container. Once deep-fried, you can also store the fryums in a sealed bag for 2–3 days to maintain their crispiness.
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Recipe video
Sabudana batata papad recipe | sabudana aloo papad | sabudana vada
Ingredients
- 1 cup or 200 grm sabudana
- 2 kg potatoes
- Salt to taste
- 6-7 spicy green chilli paste
- Oil for frying
Instructions
- In a mixing bowl, add 1 cup (200 grams) of sabudana and wash it thoroughly. Add ¾ cup of water and soak the sabudana for 5 hours.
- Now take 2 kg of potatoes, peel off the skin, and grate them using a large-hole grater. Wash the grated potatoes well to remove excess starch and drain all the water.
- In a bowl, bring some water to a boil and add a little salt. Add the grated potatoes and cook for 5 minutes or until they turn slightly transparent. Remove them from the water and transfer to the mixing bowl.
- Once the sabudana is properly soaked, heat some water in a pan and place a wire rack over it. Add the sabudana on the rack, cover with a lid, and steam for 2–3 minutes or until it becomes transparent (refer to the video).
- Now add the steamed sabudana to the grated potatoes. Also add salt and 6–7 teaspoons of spicy green chilli paste, then mix everything well. The mixture is ready.
- Place small portions of the mixture on a plastic sheet and shape them into vada. Make sure not to make them too thin.
- Sun-dry the vada for 2 days and then store them in an airtight container.
- Heat oil in a pan and fry the sabudana batata papad on high heat. They will puff up like popcorn and turn crispy. Serve and enjoy.
Notes
- Wash the sabudana until the water runs clear to remove excess starch.
- Do not add too much water while soaking the sabudana.
- Grate the potatoes using a large-hole grater.
- Wash the grated potatoes to remove excess starch.
- Boil the grated potatoes for only 5 minutes or until they become slightly transparent.
- Steam the soaked sabudana for 3 minutes or until it becomes transparent.
- Shape the sabudana vada slightly thick.
- Dry the vada for 1–2 days and store it into air-tight container.
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