Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums

Step 1: To begin making Karnataka Style Aralu Sandige Recipe - Puffed Paddy Fryums, deskin ash gourd, remove the seeds and softer part and finely chop the harder portion

Step 2: Keep aside

Step 3: Pressure cook sabudana in small cooker for 1-2 whistle

Step 4: If you want you can cook them directly in a pan too

Step 5: Sieve extra water

Step 6: Prepare a large tray or plastic sheet by lightly greasing it

Step 7: Take a big mixing bowl, add cooked sabudana, ash gourd,chilli paste, chopped coriander, hing and salt and mix well

Step 8: Take another big vessel with water

Step 9: Add aralu little by little to the water

Step 10: Dampen it, lightly press it between your palms to squeeze out extra water and add it to the mixing bowl with the sabudana spicy mixture

Step 11: Repeat the same for entire aralu

Step 12: Once done, gently mix the entire mix with your finger tips

Step 13: Don't add any extra water or pressure

Step 14: Wet your hands slightly, take a small ball of aralu sandige mix and press it very gently to the sides of the vessel, give a pyramid shape and place on tray

Step 15: Sundry them for 1-3 days till they are completely dried

Step 16: Remove them and store in airtight containers

Step 17: Deep fry Aralu Sandige whenever you need and serve

Step 18: Serve Aralu Sandige Recipe with a South Indian meals of steamed rice, North Karnataka Style Nuggekai Kharbyaali Recipe and Carrot And Beans Poriyal Recipe