Simple Way to Cook Perfect Sago bowl chaat

Sago bowl chaat Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

There are unlimited recipes to try with Sago and this chatpata Sabudana Chaat is something exclusive for you to try! A very healthy and nutritious Sabudana chaat/Bhel Recipe tangy, soft and flavorful!!.

Here is the best “Sago bowl chaat” recipe we have found until now. This is gonna really delicious.

Ingredients of Sago bowl chaat

1. It’s For of sago bowl (sabudana katori):.
2. Take 1/2 cup of sabudana washed and soaked.
3. It’s 3 of medium sized potatoes boiled and grated.
4. Prepare 2 tsp of green chilli paste.
5. It’s to taste of Salt.
6. Prepare 1 tsp of roasted cumin seeds powder.
7. You need 1/2 tsp of black pepper powder.
8. It’s As required of Oil for deep frying.
9. Take For of filling:.
10. Prepare 1/2 of tomato cut into pieces.
11. It’s 1/2 of raw mango cut into pieces.
12. You need 1 tbsp of red coloured capsicum cut into pieces.
13. Prepare 2 tbsp of green coloured capsicum cut into pieces.
14. Prepare 3 tbsp of yellow coloured capsicum cut into pieces.
15. It’s 1/2 of boiled potato cut into pieces.
16. It’s 2 tbsp of chopped coriander leaves.
17. You need 1 tsp of chaat masala.
18. You need 1 tsp of red chilli powder.
19. Make ready to taste of Salt.
20. Take For of toppings:.
21. Take 1/2 cup of hung curd.
22. It’s 1/4 cup of thick sweet chutney.
23. Prepare 1/4 cup of green chutney.
24. Prepare As per taste of Chaat masala to add the zing.

Method: Wash sago twice and add enough water until Sprinkle some chaat masala on top,this is optional.Serve them hot with Green Chutney and Meetha.This bowl is deconstructed Papri Chaat.I usually keep freshly-prepared sago in a bowl of cold water until ready to use but if I plan to keep the batch longer than a few days, I store the sago in a sterilized bottle with simple syrup to prolong shelf.

Sago bowl chaat instructions

1. For the sago bowls: Mix all the ingredients of the sago bowls (sabudana katori) properly..
2. Give them shape of a katori and place the katori in a stainless steel sieve. Deep fry them from both the sides..
3. Similarly make the other bowls/katoris. Keep them aside so they become cool..
4. For the filling: Take all the ingredients for the filling in a plate..
5. Mix everything together except the chopped coriander leaves. Add chaat masala, red chilli powder and salt to the ingredients..
6. Arrange the sago bowls in a serving plate and place around 1 tbsp of the filling in the bowls..
7. Top the filling with hung curd, sweet chutney and green chutney..
8. Served with green chutney and thick sweet chutney. In different bowls curd and filling are also served..

Sago murukku, javvarisi murukku with full video, step by step pictures.Rice flour and sago (Tapioca pearls) makes the murukku so crispy.I came to know about sago murukku only after I saw the recipes.

The sago will continue cooking by itself.This will remove the excess starch.Keep sago in a bowl of water until ready to use.Take sago in a colander and wash it under running water for two minutes.Drain and allow to stand for half an hour to forty-five minutes.