Tapioca pearl, known as sabudana in Nepali, is one of the most popular items for making pudding during the fasts or simply during the snacks. The sabudana pearls are one of the most desired items because of their rich taste. However, the sabudana or the tapioca pearls are not only limited to making pudding or kheer but are also commonly used to make chips in many parts of Terai in Nepal.

These home-made chips are nutritious and healthier than the packed chips available in the market. Also tasty to eat, the sabudana chips are highly nutritious and a better option for those who love to munch on chips.  Also, the process of making sabudana chips is simple and easier. The process of making sabudana chips is given below:

Ingredients:

250 gm sabudana (tapioca pearls)

1 ½ ltr water

Salt to taste

2 tbsp thyme (jwano)

Chili powder to taste

2 tbsp nigella (kalo jeera)

Procedure:

First of all, take a deep pan and put one and a half liter water to boil. Add, the sabudana pearls, salt, jwano (thyme), chili powder and kalo jeera to it and bring to boil. Let it boil over the medium heat until the sabudana pearls turn soft and tender. When it is cooked, remove it from the heat and let it cool for few minutes. After it is cold enough, pour the cooked sabudana into a long plastic, giving it a small thin chips-like shape using a spoon and keep it to dry under sun. Let it sun-dry for about two days, until the chips are completely dried and look crispy. After that, collect the chips and store it in an airtight bottle.

For frying, heat a pan over a medium heat and add oil to it. When the oil is heated, put the chips into it one by one or more than one at once depending upon the amount of oil being used. These home-made chips are especially good for the kids who love chips.