Sago (saboodana) Chivda
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch4 | 1 | Servings | |
INGREDIENTS
| 1 | c | Large grain sago, frying |
| variety | ||
| 1 | T | Peanuts |
| 1/2 | T | Cashewnut pieces |
| 3 | Green chillies chopped, 3 | |
| to 4 | ||
| 1/4 | t | Turmeric powder |
| Salt to taste | ||
| 1/2 | t | Sugar powdered |
| 2 | Pinches citric acid | |
| powdered 2 to 3 | ||
| Oil to deep fry |
INSTRUCTIONS
Heat oil in a large frying pan. Keep enough distance between you and stove. Sago crystals pop quite vigorously sometimes. Put in some sago, allow to pop well. Remove while white. Drain onto kitchen paper. Repeat for remaining sago. Transfer to large plate. Fry peanuts till golden, drain, add to sago. Fry cashews till golden, add to sago. Fry green chillies till crisp, add to sago. Sprinkle all other ingredients on sago. Mix with both hands till well coated. Cool well before storing in airtight jar. Making time: 20 minutes Makes: 200 g approx. Shelflife: 10-12 days or more Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1879
Calories From Fat: 1137
Total Fat: 126.4g
Cholesterol: 607.8mg
Sodium: 808.3mg
Potassium: 2421.3mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 2.4g
Protein: 170.5g