Sabudana Chaklya

 

Every summer, my aunt makes delicious Papads, Kurdaya, Chundo, pickles & wafers. She always sends a big container of all the goodies.

 

These "chaklya" are fried and eaten like papads.

Sabudana Chakalya
साबुदाण्याच्या चकल्या
Sago - Potato Fritters
Ingredients
500 Gm sabudana
500 Gm potatoes

Grind to a paste
Salt to taste
5 Green chilies
2" ginger, peeled & grated
1 tbsp. Cumin seeds powder


Method
1. Roast sabudana and then soak it overnight
2. Grind it to a fine paste
3. Boil potatoes, mash them and keep it aside
4. Add all the ingredients together, and knead to a soft dough. Squeeze out chaklis . Keep them under sun for drying.
5. Once dried completely, store them in an airtight container.

Note -
1. These are deep fried and eaten.

Loshni Vodi

 

Almost all parts of India has their own solar cuisine. Today's delicacy is from South Canara Cuisine called "Losni Vodi". My aunt sent over these "vodies" or sun-dried papadums which have a strong garlicky note. These are meant to be deep fried and eaten as a fritter with your daily meal of sheeth/rice, daali tauy/daal, some freshly made upkaris and nonche/pickle.

Authenticity may scoff at my attempts to reduce the calorie intake. Yes. I didn't deep fry them. I microwaved them!

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