Sabudana Tomato Papad Recipe | Sago Papad Recipe | टमाटर साबूदाना पापड़

Sago Papad Recipe Ingredients:

Tomatoes - 4 to 5 large (250 to 300 grams)

Small sago - 1 cup (250 grams)

Water - 4 cups for boiling

Green chili - 5 to 8 or as per your taste

Salt to taste or 1.5 tsp.

Cumin seeds - 1 tsp.

Black pepper – 1 tsp.

Servings:for family

Preparation & cooking time: 15 minutes

Soaking time: 12 hours or overnight

Storage Instructions:

· Red sabudana tomato Papad can be stored up to a year in an airtight container.

· Papad must be totally dry when you put it in a container.

· Always use sterilized and totally dry container to store any summer wafers, it will enhance the life of the Papad.

· If you are living in an area where sunlight does not come, you can still make this papad. To dry papad you can use a hairdryer.

Vital Tips:

· You should create a single and thin layer of Papad so that it will dry soon.

· You can use a clean steel plate or plastic bag to spread the liquid mixture of Papad.

· Turn the side of the Papad on the next day so that it will dry from both the sides.

· Keep Papad under sunlight for 4 days minimum. At night take Papad under the running fan.

· Use fresh and ripe tomatoes for a better result.

· If you want a darker red color, you may add red food color in it.