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In Indian cuisine, farali aloo sabudana papad, sometimes called potato sago papadum, is a popular fasting food that is especially enjoyed on festivals or special occasions like Ekadashi and Navratri. Usually made in the summer, these papads are sun-dried and then preserved throughout the year. The best part of it is that they are versatile and are a healthful snack.
They can be roasted, microwaved, or fried. It is a delicious gluten-free substitute for regular papads. This papad is also known as ‘Farali papad’ as they use all the components which are edible during vrat days of fasting. If you have specifically prepared this for a fast, you can use sendha salt instead of regular salt.
Selection Of The Ingredients
The selection of quality ingredients is the base of a delicious Farali Aloo Sabudana Papad. Start with sago and potatoes, preferably starchy ones. Make sure that the sago is fresh. Red chilli powder and cumin seeds are necessary for the spices, but to make it vrat, use sendha salt (rock salt). A typical ratio of roughly 1 kg of potatoes to 1 cup of sabudana should be taken, although you can change it to suit your tastes.
Mixture Preparation
Select small-sized sabudana for the sago, as they tend to give the papad a better texture. Wash the sago well and soak it for at least 7 to 8 hours or overnight in enough water to cover it. The sago should become soft and swell well. After boiling them until they are soft, peel and finely grate the potatoes. The next crucial step is to combine the red chilli powder, cumin seeds, soaking sago, grated potatoes, and salt to make a consistent dough. Make sure the mixture is thoroughly mixed.
Shaping Of Papad
It takes proper technique to shape the papads so they are even and thin. Grease hands with oil, divide the dough into small balls and roll each into a smooth shape. Put one plastic sheet on a rolling board and grease the other two. Cover with the second sheet after placing a ball of dough on top. Using a rolling pin or papad maker, the dough should be properly flattened into a thin disc. The papad will be crispier if it is thinner.
Drying Process
One important process that affects the papads' texture and shelf life is drying. Leave space between the rolled papads as you arrange them on a wide sheet of cloth. To guarantee even drying, flip them in the middle of the day and leave them in the sun for at least a day. After letting them dry overnight, repeat the procedure three to four days later until completely dry. The papads should dry up completely and become a little crunchy.
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Frying Process
The papads can be roasted or fried after they are completely dry. Each papad should be fried in hot oil for 30 to 40 seconds or until light brown. Use tissue paper to drain any extra oil. Using tongs, roast the papad over medium heat, turning to cook on both sides equally for a healthier choice. By adding an additional amount of burn, roasting improves the flavour.
Storing Tips
The papads will stay fresh and crisp for a long time if they are stored properly. Once fried, the papads should be kept in an airtight container. Also, keeping them in a cool, dry location further increases their shelf life. Moreover, you should allow them to completely dry and then place them in an airtight container with parchment paper between layers. They can be air-fried, deep-fried, or directly roasted over flame prior to serving.
