Sago chivda recipe, Sabudana mixture recipe

Sago chivda recipe a quick mixture using sabudana and nuts.

Sago chivda recipe with step by step pictures and video.Easy mixture recipe using sabudana and nuts.

I was looking for easy mixture recipes to try for this Diwali 2020 and this caught my eye.Actually I made it during navaratri itself but had this in drafts to post it for Diwali.I am planning to post easy recipes for Diwali so stay tuned.

Sago and nuts are easily available ingredients and this mixture takes just few mins so do try and enjoy.Its crispy and with a hint of sugar we all loved it.But its your wish you can even skip sugar as mentioned in my notes.

If you have any more questions do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

Print Recipe Pin Recipe

Sago chivda recipe

Sago chivda recipe a quick mixture using sabudana and nuts.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup nylon sago
• 1/4 cup peanuts
• 2 tbsp raisins
• 2 tbsp badam
• 2 tbsp cashews
• a fistful curry leaves
• 1 tbsp powdered sugar
• 1 tsp kashmiri red chilli powder
• salt to taste

Instructions

• Get all your ingredients ready.Heat oil in a pan - add little sago to a metal strainer.Dip it in oil and fry.
• Fry until all the sago balls bloom fully.Mix it with a spoon while frying to ensure even frying.Set aside , repeat to finish.Now add peanuts.
• Fry until golden brown, remove set aside.Now add badam fry until golden brown.Remove,set aside.
• Now add cashews fry until golden brown, remove and set aside.Add raisins fry until it bubbles up,remove and set aside.Finally add curry leaves fry till its crisp.
• Now all the items are fried and ready.Transfer them to a bowl, add salt,red chilli powder and powdered sugar.Give a good mix.Serve.

Notes

• Keeps well even for a week in room temperature in an airtight container.
• You can plus or minus the quantity of ingredients as per your preference.
• Use only nylon sago.I did not get the big nylon sago variety so used the small one we use for payasam.
• Do not use the white sago which we use for upma.
• Make sure to fry sago well, so toss well and fry.
• You can skip sugar and add more chilli powder if you want spicy mixture. 

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

How to make sago chivda:

1. Get all your ingredients ready.Heat oil in a pan – add little sago to a metal strainer.Dip it in oil and fry.
2. Fry until all the sago balls bloom fully.Mix it with a spoon while frying to ensure even frying.Set aside , repeat to finish.Now add peanuts.
3. Fry until golden brown, remove set aside.Now add badam fry until golden brown.Remove,set aside.
4. Now add cashews fry until golden brown, remove and set aside.Add raisins fry until it bubbles up,remove and set aside.Finally add curry leaves fry till its crisp.
5. Now all the items are fried and ready.Transfer them to a bowl, add salt,red chilli powder and powdered sugar.Give a good mix.Serve.

All the items are fried and ready!

My tips while making sago chivda:

• Keeps well even for a week in room temperature in an airtight container.
• You can plus or minus the quantity of ingredients as per your preference.
• Use only nylon sago.I did not get the big nylon sago variety so used the small one we use for payasam.
• Do not use the white sago which we use for upma.
• Make sure to fry sago well, so toss well and fry.
• You can skip sugar and add more chilli powder if you want spicy mixture.
  

Crispy perfect snack ready for tea time!