Easiest Way to Prepare Any-night-of-the-week Sago bowl chaat Cooking Basics for Newbies

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!!. A dish that is usually eaten during the fasting days. Please like , share and comment.

Sago bowl chaat is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Sago bowl chaat is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook sago bowl chaat using 24 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sago bowl chaat:

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

Steps to make Sago bowl chaat:

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.

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. The sago will continue cooking by itself. This will remove the excess starch. Keep sago in a bowl of water until ready to use.

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