How to make SABUDANA MATHRI -
Khasta and savoury, these sago mathris are the best snacks not just for diwali but for tea time too!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Ghee (घी)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to SABUDANA MATHRI checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Jhal Muri - Sk khazana Tandoori Sandwich VEG PIZZA BURGER- SK Khazana Coconut Pancakes
SABUDANA MATHRI Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for SABUDANA MATHRI Recipe
Sago (sabudana) , soaked 1/4 cup
Ghee 3 tablespoons
Refined flour (maida) 3/4 cup
Coriander powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Black peppercorns , coarsely crushed 1/2 teaspoon
Salt to taste
Cumin seeds 1/2 teaspoon
Oil to deep fry
Method
Step 1
Heat ghee in a pan. Let it melt.
Step 2
Take refined flour in a large shallow bowl. Add coriander powder, turmeric powder, crushed black peppercorns, salt, soaked sago, and cumin seeds and mix well. Add the melted ghee and mix till the mixture resembles bread crumb consistency.
Step 3
Add ¼ cup water and knead into a stiff dough. Cover and set aside for 10-15 minutes.
Step 4
Take small portions of the mixture and shape each portion into a ball. Lightly press each ball and prick it all over with a fork. This is a mathri.
Step 5
Heat sufficient oil on low heat in a kadai. Gently slide in a few mathris and deep fry on low heat till they turn golden and crisp. Drain on an absorbent paper.
Step 6
Allow the mathris to cool to room temperature before storing in an air tight container. Serve as required.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
