SABUDANA WADA CHAAT
Of course this is a Mother’s Day special! And for a change I’m not going to obsess about me being a mommy and instead, I’m dedicating this particular post to a Mother who has so generously passed on that creative & culinary gene to me. I get my funny gene from my dad but I’ll save that story for Father’s Day! (And while we’re still on the gene pool subject, they’re both equally responsible for my good looks, but then again … let’s focus on food here?)
Growing up, I was that chubby kid, who was always caught (very candidly) on camera eating an oversized piece of candy or shamelessly stealing from my sister’s extensive chocolate collection. I often tried to be a “good traditional girl”, which was a monumental task given the fact that I preferred to dress like my dad. Although I did try fasting every Tuesday, but in all honesty it had more to do with the yummy “faraali” food my mom made than anything else I might have let on.
My mom grew up in a Jain household but probably eats more onions & garlic than any other human being I’ve come across. No I really mean that. This particular rebellious gene of hers also made its way to me and I’ll always be grateful for that! She never sticks to a single recipe without defying it with her very own genius twists and neither can I! Because of the whole Monkey see Monkey do thing!!
So here’s me trying to twist some of these fun memories and ingredients together, and hopefully you’ll find more than just a recipe here! Happy Mother’s Day RekhaSolanki 💕.
- Sabudana (tapioca pearls): 1 1/2 cups
- Potatoes: 2 medium, boiled and mashed
- Cumin seeds: 1 tsp
- Ginger: 1″ piece, grated
- Green Chilies: 2 or 3 tbsp, finely chopped
- Peanuts: 1/2 cup, crushed coarsely
- Cilantro: 1/2 cup, finely chopped
- Salt to taste
- Splash of lime juice
- Oil for frying
- Wash & soak the sabudana in water for at least 2 – 3 hours and drain. (They need to double up in size)
- Mix with the rest of the ingredients except the oil for frying ( Just making it clear) in a mixing bowl.
- Grease your palms and shape this mixture into small 2″ size shallow bowls. ( I know, the tedious part)
- Deep fry & set them aside on some paper towels.
For the Chaat
- Sabudana wada bowls
- Onions: 1 cup, finely chopped
- Cilantro 1/2 cup, finely chopped
- Mint chutney: to taste
- Bhel mix: to taste
- Place the wada bowls on a serving platter.
- Sprinkle them with some onions & cilantro.
- Drizzle with some chutney.
- Add some bhel mix on top.