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Fryums Fun: Crunchy Sago Snacks for Every Indian Home!

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Chef Curry Do’pyaza

Fryums Fun: Crunchy Sago Snacks for Every Indian Home!

Namaste Dosto! Kem cho? Sat Sri Akal! Chef Curry Do-Pyaza here, ready to spice up your life with a super fun, crunchy, and utterly addictive snack: Sago Fryums!

You know, in India, we love our snacks! And fryums? They’re practically a national treasure! These colourful, whimsical shapes turn into puffy, crunchy delights when fried. Today, we’re taking it up a notch with a special ingredient: Sago!

Sago Fryums are a fantastic treat, especially during festivals like Diwali, Holi, and even those long summer vacations when the kids are home and craving something yummy. They’re also a popular snack during fasting periods like Navratri, as sago is considered a permissible ingredient.

A Little Fryum History Lesson

Fryums have been around for ages! They were initially made as a way to preserve leftover dough and vegetables. Over time, they evolved into the vibrant, flavourful snacks we know and love. Sago Fryums are a more recent innovation, adding a unique texture and nutritional boost to this classic snack.

Get Ready to Fry!

  • Preparation Time: 20 minutes (plus soaking time)
  • Cooking Time: 5-7 minutes

What You’ll Need (Ingredients):

  • 1 cup Sabudana (Sago/Tapioca Pearls)
  • 2 cups Pani (Water)
  • 1 teaspoon Jeera (Cumin Seeds)
  • 1/2 teaspoon Lal Mirch Powder (Red Chilli Powder) – adjust to your spice level!
  • 1/4 teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Kala Namak (Black Salt)
  • Swad Anusar Namak (Salt) to taste
  • Tel (Oil) for deep frying

Let’s Get Cooking!

  1. Soak the Sago: Rinse the sabudana in water until the water runs clear. Then, soak it in 2 cups of water for at least 4-5 hours, or preferably overnight. The sago should be soft and easily mashable.

  2. Make the Dough: In a large bowl, mash the soaked sabudana well. Add the jeera, lal mirch powder, hing, kala namak, and namak. Mix everything together thoroughly until you have a smooth, even dough.

  3. Shape the Fryums: This is where the fun begins! You can use a cookie cutter to create different shapes, roll the dough into small balls, or even use a chakli maker for those traditional spiral shapes. Get creative!

  4. Sun Dry (the traditional way): Spread the shaped fryums on a clean cloth or tray and leave them to dry under the hot sun for 2-3 days. Make sure they are completely dry and crisp before storing. Bring them in at night to avoid moisture.

  5. Fry ‘Em Up!: Heat tel in a kadai or deep frying pan over medium heat. Gently drop a few fryums at a time into the hot tel. They will puff up almost instantly! Fry them until they are golden brown and crispy.

  6. Drain and Enjoy: Remove the fried fryums with a slotted spoon and place them on a paper towel to drain excess tel. Let them cool slightly before devouring these crispy, flavourful snacks!

Chef Curry’s Tips for Fryum Perfection:

  • Soaking is Key: Don’t skimp on the soaking time! Properly soaked sago is essential for a smooth dough and crispy fryums.
  • Spice it Up (or Down): Adjust the amount of lal mirch powder to suit your taste. You can also add other spices like amchur (dry mango powder) for a tangy flavour.
  • Storage Secrets: Store the dried fryums in an airtight container in a cool, dry place. They will stay good for several months.

Fryum Variations for the Modern Cook:

  • Gas Stove/Induction Stove: Follow the deep-frying instructions as outlined above. Ensure the tel is at the right temperature for optimal puffing.
  • Air Fryer: Preheat your air fryer to 350°F (175°C). Lightly brush the dried fryums with tel and air fry for 5-7 minutes, or until golden brown and crispy.
  • Oven: Preheat your oven to 350°F (175°C). Lightly brush the dried fryums with tel and bake for 10-12 minutes, or until golden brown and crispy.

Nutritional Nuggets:

Sago is a good source of carbohydrates and provides energy. It’s also low in fat and gluten-free, making it a suitable snack for those with dietary restrictions. However, remember that deep-frying adds calories, so enjoy these fryums in moderation!

Serving Suggestions:

  • Serve Sago Fryums as a standalone snack with your evening chai.
  • Pair them with your favourite chutney or dip.
  • Crush them and sprinkle them over salads or chaats for added crunch and flavour.

Time to Get Fryuming!

So there you have it, folks! My easy-peasy recipe for delicious Sago Fryums. I encourage you to try this recipe at home. It is a delightful snack that everyone will love. Share the joy with your friends and family, and let me know how they turn out! Happy cooking!