Sabudana papad, also known as sago papad, is a popular Indian snack made from sabudana, which are small pearl-like balls of starch extracted from the roots of certain types of palm trees. This snack is particularly popular during religious festivals like Navratri, where many people observe fasting and seek foods that comply with fasting guidelines.

Ingredients:

1. Sabudana (Sago): The primary ingredient, sabudana, is soaked and then mixed with other ingredients to form a dough.

2. Potato: Often used to bind the sabudana together, mashed potatoes are a common addition.

3. Spices and Flavorings: This can include ingredients like chili powder, cumin powder, salt, black pepper, and sometimes additional flavorings like green chili paste or lemon juice for extra taste.

4. Oil: Used for frying the papads.

Preparation:

1. Soaking Sabudana: The first step involves soaking the sabudana in water until they become soft and pliable. This usually takes a few hours.

2. Mixing Ingredients: The soaked sabudana is then mixed with mashed potatoes and various spices to create a dough-like mixture.

3. Rolling and Cutting: The mixture is then rolled out into thin sheets and cut into circular or other desired shapes.

4. Drying: The cut pieces are left to dry in the sun or a well-ventilated area for a day or more, depending on the climate and humidity.

5. Frying: Once dried, the papads are ready for frying. They are deep-fried in oil until they turn golden brown and crisp.

Characteristics:

• Texture: Sabudana papads are thin and crisp, with a delicate crunch when you bite into them.

• Flavor: They have a mild, starchy flavor with a hint of spices, depending on the specific recipe used.

• Serving: Sabudana papads are commonly served as a snack or accompaniment to meals, especially during fasting periods.

• Storage: They can be stored in airtight containers for an extended period, making them a convenient snack option.

• Variations: There can be variations in the recipe, with some adding ingredients like peanuts, sendha namak (rock salt), or other flavorings for additional taste.