Sabudana Papad Recipe – Crispy Indian Snack with Chilli & Cumin

Last Updated on 2 months by Neha Deshmukh

Sabudana Papad Recipe – Crispy Indian Snack With Chilli & Cumin

Introduction

Oh, papads! Is there anything more satisfying than that crunch? Growing up, monsoon season meant a constant supply of these crispy delights. My grandmother would always have a huge batch sun-drying, and the smell alone brings back so many happy memories. Today, I’m sharing my go-to recipe for Sabudana Papad – a simple, flavourful snack that’s surprisingly easy to make at home. It’s perfect with a cup of chai, as a side with your meals, or just when you need a little something to munch on.

Why You’ll Love This Recipe

This Sabudana Papad recipe is a winner for so many reasons. It’s naturally gluten-free, uses simple ingredients you likely already have in your pantry, and delivers an incredible crispy texture. Plus, the chilli and cumin give it a lovely warmth that’s just addictive. It’s a fantastic way to enjoy the humble sabudana (tapioca pearls) in a completely different way!

Ingredients

Here’s what you’ll need to make these delicious papads:

• 1 cup sabudana (tapioca pearls) – about 180g
• 4 cups water – 960ml
• 1 tsp salt – about 6g
• 1 tsp chilli paste – about 7g (adjust to your spice preference!)
• Pinch of hing (asafoetida) – about ¼ tsp
• 1 tsp cumin powder – about 5g
• 1 tbsp lemon juice – about 15ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sabudana: Types & Soaking Tips

There are different varieties of sabudana available – small, medium, and large pearls. I prefer the smaller ones for papads as they bind better. Soaking is key. You want the sabudana to be soft and translucent, but not mushy. 3-4 hours is usually good, but adjust based on the quality of your sabudana.

Hing (Asafoetida): Benefits & Substitutes

Hing adds a wonderful savoury depth. It’s also known for aiding digestion! If you don’t have hing, you can skip it, but it really does elevate the flavour. A tiny pinch of garlic powder can be a very distant substitute, but it won’t be quite the same.

Regional Variations in Sabudana Papad

Sabudana papads are made all over India, and each region has its own twist! Some add chopped green chillies instead of paste, others include a touch of turmeric for colour, and some even add roasted peanut powder for extra flavour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the sabudana in water for 3-4 hours, until the pearls are soft and translucent. Then, drain the water completely.
2. Transfer the soaked sabudana to a kadai (wok) or a deep pan. Add the water, salt, and chilli paste.
3. Boil the mixture over medium heat for about 20 minutes, stirring frequently. You’ll notice it starts to thicken and become translucent.
4. Once it’s thickened, take it off the heat and mix in the hing, cumin powder, and lemon juice. Give it a good stir!
5. Let the mixture cool down until it’s manageable to handle. It should be thick enough to form into rounds.
6. Grease a baking paper or a clean, flat surface with a little oil. Spread the sabudana mixture into small, round papads – about 2-3 inches in diameter.
7. Now comes the patience part! Sun-dry the papads for 2-5 days, depending on the weather. They need to be completely crisp and dry to the touch.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Crispness

The key to a perfectly crispy papad is thorough drying. Make sure there’s no moisture left! If you live in a humid climate, you might need to dry them for longer.

Troubleshooting: Papads Not Puffed Up

If your papads aren’t puffing up when you fry them, it usually means they weren’t dried enough. Or, the oil isn’t hot enough.

Sun-Drying Considerations: Weather & Location

Direct sunlight is best for drying. Protect the papads from dust and insects with a clean cloth. If the weather is unpredictable, bring them indoors overnight.

Variations

Let’s get creative!

Vegan Sabudana Papad

This recipe is already vegan! Just double-check your chilli paste doesn’t contain any hidden animal products.

Gluten-Free Sabudana Papad

Sabudana is naturally gluten-free, making this a perfect snack for those with gluten sensitivities.

Spice Level Adjustments: Mild to Hot

Adjust the amount of chilli paste to your liking. For a milder flavour, use ½ tsp or even less. For a fiery kick, add a pinch of cayenne pepper!

Festival Adaptations: Diwali & Janmashtami

These papads are a staple during Diwali and Janmashtami. My family loves to make a huge batch for festive gatherings.

Serving Suggestions

These papads are delicious on their own, or…

• Serve with chutney (mango chutney is my favourite!)
• Enjoy as a side with dal and rice.
• Crush them up and sprinkle over salads for a crunchy topping.

Storage Instructions

Once completely dried, store the papads in an airtight container in a cool, dry place. They should stay crisp for several weeks.

FAQs

Got questions? I’ve got answers!

What is Sabudana and where can I find it?

Sabudana are small, pearl-like balls made from the starch of the sago palm. You can find them in Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

Can I skip the sun-drying process?

You can try drying them in a very low oven (around 60°C / 140°F) for several hours, but sun-drying gives the best results.

How do I know when the papads are properly dried?

They should be completely hard and brittle to the touch. If they feel even slightly soft, they need more drying time.

What oil is best for frying Sabudana Papads?

Any neutral-flavoured oil with a high smoke point will work well – sunflower oil, vegetable oil, or groundnut oil are all good choices.

Can I make Sabudana Papads ahead of time and store the dried papads?

Absolutely! That’s the beauty of this recipe. You can make a big batch of dried papads and store them for weeks.