Puffed Sabudana Snack

Ingredients

• Completely dry pearl nylon sago – 1 cup
• Oil – for deep-frying
• Salt – ½ tsp
• Chilli powder – ¼ tsp, optional
• Black pepper – ¼ tsp, optional
• Chaat masala – ½ tsp, optional

Method

1. Use only completely dry nylon sago; do not rinse or soak it. Any water can cause dangerous oil splattering.
2. Heat enough oil in a deep kadai until properly hot. Test with 2 or 3 pearls; they should puff almost immediately.
3. Add only a small handful at a time because the pearls expand rapidly.
4. As soon as most pearls puff and turn crisp, remove them immediately with a fine slotted spoon; prolonged frying makes them hard or brown.
5. Drain thoroughly on absorbent paper or a rack.
6. While still warm, sprinkle salt and any optional seasoning and toss gently.
7. Cool completely before storing.
8. Store airtight only after fully cool. If the test pearls do not puff, the oil is not hot enough or the sago variety may not be suitable for puffing.