How to make crisp sabudana papad at home that keeps for a year

A crisp papad served with a meal doubles the pleasure of eating. Papad is served with meals in Indian homes, and comes in many kinds. Methi papad, urad papad and potato papad are made in homes across the country. Here is an easy recipe for crisp sabudana papad.

These papads are deep-fried in oil and eaten with meals or during fasts. They can also be eaten as part of the phalahar during Navratri. They are ready quickly, in very little time. Once made and kept in a box, they last a whole year.

Remember that papad needs strong sunlight to dry. Dry them in strong sun for 4-5 days, then pack them into a box.

Ingredients: 1 bowl of sabudana, 2 bowls of water for soaking and 4 bowls of boiling water. For the seasoning, half a teaspoon of salt, one teaspoon of chilli flakes, half a teaspoon of cumin, half a teaspoon of black pepper and one tablespoon of coriander leaves.

Method: Put one bowl of sabudana in a bowl, add water and soak for about 3 hours. When the sabudana has swelled well, turn on the gas and put four glasses of water in a pan. When the water comes to a good boil, add the soaked sabudana and let it cook on medium heat.

When the sabudana has blended well into the water and turned translucent, lower the flame. When the water has dried up completely and the sabudana has thickened and swelled, turn off the gas.

In another vessel, mix half a teaspoon of salt, one teaspoon of chilli flakes, half a teaspoon of cumin powder, half a teaspoon of black pepper powder and one tablespoon of coriander leaves. Add this mixture to the sabudana and stir until well combined.

Then pat balls of the prepared dough by hand into papads on a plastic sheet. Spread the papads one by one on a cloth and dry them well in strong sun.

Once the papads have dried in the sun for 4-5 days, store them in an airtight box. Whenever you wish, you can fry them crisp in oil and eat them.