Hi all,
I am back with a new recipe. I had ordered this when we went to a restaurant and it was so good. I always wanted to make it but never made it, don't know why honestly. Anyway, one day I had this urge to make it and let me tell you it was so crunchy and delicious. It was easy and took just half an hour. its called
SABUDANA POPPERS
INGREDIENTS
SABUDANA: SOAKED AND DRAINED 2 1/2 CUP
POTATOES: 3 SMALL OR 2 MEDIUM
CORIANDER LEAVES: 2 TBSP CHOPPED
GREEN CHILLY: 1-2 CHOPPED
TURMERIC POWDER: A PINCH
RED CHILLY POWDER: 1/2 TSP
DHANIA/CORIANDER POWDER; 1/2 TSP
RICE FLOUR FOR LAYERING
SALT AS REQUIRED
OIL FOR FRYING
MAKING
The first step is to soak the Sabudana overnight or you could soak it in warm water in a hot pack for 4-5 hours. This makes the softening process faster. Next, boil the potatoes in the microwave, it takes about 6-8 minutes for 3 small potatoes. Another option is to boil it the traditional way in the cooker or in a pan with water. Take a pan, drop in the boiled potatoes and mash it well, add the chopped Coriander leaves, Green Chilly, and all the Masala powders mentioned above with the required salt. Mix them well and finally add the sabudana into it and make them into flat balls. Keep it in the fridge for at least 10 minutes so that it firms up. Now comes the interesting part, what I did was layer the Sabudana Popper with Rice Flour just like how you do it for Chapathi's and fry it in a deep pan with oil. Take it out when it becomes light brown and delicious Sabudana Poppers are ready to eat. Serve it with Green Chutney and believe me, you will love it. The outside is crunchy and crisp and the inside soft and chewy just mind-blowing.
TIPS
Make sure you don't layer the poppers with too much Rice Flour because it popped a couple of times and it was scary. That's why I named it Sabudana Poppers. Stay away from the gas while frying cause the reason I believe it popped was maybe coz the sabudana puffed up but the rice flour was trying to hold it all well. The other reason could be the over frying the poppers. So take it out when light brown and don't let it fry for too long. You can try using other layers like Bread Crumbs or Corn flour I think it would work well.
I am back with a new recipe. I had ordered this when we went to a restaurant and it was so good. I always wanted to make it but never made it, don't know why honestly. Anyway, one day I had this urge to make it and let me tell you it was so crunchy and delicious. It was easy and took just half an hour. its called
SABUDANA POPPERS
INGREDIENTS
SABUDANA: SOAKED AND DRAINED 2 1/2 CUP
POTATOES: 3 SMALL OR 2 MEDIUM
CORIANDER LEAVES: 2 TBSP CHOPPED
GREEN CHILLY: 1-2 CHOPPED
TURMERIC POWDER: A PINCH
RED CHILLY POWDER: 1/2 TSP
DHANIA/CORIANDER POWDER; 1/2 TSP
RICE FLOUR FOR LAYERING
SALT AS REQUIRED
OIL FOR FRYING
 |
| Sabudana Poppers |
MAKING
The first step is to soak the Sabudana overnight or you could soak it in warm water in a hot pack for 4-5 hours. This makes the softening process faster. Next, boil the potatoes in the microwave, it takes about 6-8 minutes for 3 small potatoes. Another option is to boil it the traditional way in the cooker or in a pan with water. Take a pan, drop in the boiled potatoes and mash it well, add the chopped Coriander leaves, Green Chilly, and all the Masala powders mentioned above with the required salt. Mix them well and finally add the sabudana into it and make them into flat balls. Keep it in the fridge for at least 10 minutes so that it firms up. Now comes the interesting part, what I did was layer the Sabudana Popper with Rice Flour just like how you do it for Chapathi's and fry it in a deep pan with oil. Take it out when it becomes light brown and delicious Sabudana Poppers are ready to eat. Serve it with Green Chutney and believe me, you will love it. The outside is crunchy and crisp and the inside soft and chewy just mind-blowing.
TIPS
Make sure you don't layer the poppers with too much Rice Flour because it popped a couple of times and it was scary. That's why I named it Sabudana Poppers. Stay away from the gas while frying cause the reason I believe it popped was maybe coz the sabudana puffed up but the rice flour was trying to hold it all well. The other reason could be the over frying the poppers. So take it out when light brown and don't let it fry for too long. You can try using other layers like Bread Crumbs or Corn flour I think it would work well.
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