A tea time snack

Sabudana and Foxnut Namkeen

#myrecipe #FoodismSummerBonanza

By Shraddha Shah

Mar, 31st

520

Servings

2 persons

Cook Time

15 minutes

Ingredients

3 - 5

Ingredients

1/2 cup sago peral
1 cup fox nuts
Ghee for frying
Rock Salt to taste
1/4 tsp black pepper powder

Instructions

Wash and soak the sabudana in just enough water to cover it for 4-5 hours.
Heat oil in a big kadai for deep frying the sabudana. While the oil is heating, drain all the water from sabudana. Fry handful of sabudana at one time till it fulls up like a ball and starts to float on top of the oil. Drain on a kitchen towel. Repeat for all sabudana.
In the same ghee, fry foxnuts sticks till crisp and slightly browned.
Let everything cool slightly and mix together along with salt, and pepper. Store in an airtight container and serve along with chai.

Notes/Tips

Having it with your light tea snacks

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Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.