In my last post, when I shared some of my memories about Aunt K, a Chhapru Sindhi in our old neighbourhood along with her recipe of Thumaro, I was not sure if I would share another recipe starting with the same alphabet ٿ or Th~ since I am picking only one recipe per Sindhi Alphabet.
But I couldn’t resist this one as this is a seasonal dish and the green garlic, the star ingredient here, is just about to disappear from the markets. So a wise person will make hay while the sun shines and a foodie like me would make Thum Ja vada (Green Garlic patty/vada) while the fresh garlic is still available.
The credit for this dish goes to Hitesh Rajai who not only briefs me about lesser known Sindhi dishes, but who, very generously keep sending me ingredients that are not available around my home like Khumbyun or specialities of his region, like Bhavnagri Mirchi and Ambh Adhu etc.
He kept telling me about Thum Ja vada but I was unable to recollect any such dish and I kept asking for the recipe hoping that I would be able to understand what he is talking about.
Few days ago he shared pics of Thum Ja Vada that were made at his home and reminded me to make those before the green garlic season gets over.
One look at the picture of Vada and I was instantly reminded of those that Aunt K (Can refer my previous post about her) had made a few times, while she was around, many many years ago!
He got stuck up with some issues and is yet to share detailed recipe but since I had to use the green garlic before it wilted, I quickly made the vada. I am not sure if I made these the way they are supposed to be made, but man! these were damn good!
Here is how Hitesh explained me the recipe…”Pound green garlic (don’t blend in a mixie jar), mix salt, besan/atta, chillies, shape it and fry”!
Shall update the precise recipe or a variation if any, once I am able to connect with Hitesh’s Mother!
And he also gave me a list of other dishes made using green garlic/garlic, some of which I have never heard of ! I am chewing Hitesh’s brains to pass on the recipes to me, asap!
He told me that Rajai, Ladai and Chhapru Sindhis use garlic/green garlic more than the rest of the Sindhis. Well, I love garlic too and particularly the green garlic, which is one of my favourite ingredients to cook with!
Till I share his version, do try this recipe of Thum Ja vada if you are fond of fresh garlic.
- 15 stalks of fresh green garlic, with bulbs
- 4-5 green chillies (or as per taste)
- Half cup of coriander leaves
- 1 tsp of Dried pomegranate seeds
- ½ tsp of Amchoor powder
- 2 tsp of Whole wheat flour*
- 2 tsp of Gramflour (Chickpeaflour/Besan)*
- Salt as per taste
- Oil for frying
- Rinse well with water and cut off any wilted or pale portions of green garlic.
- Chop garlic bulbs and stalks, green chillies and coriander leaves.
- In a mortar pestle pound above mentioned ingredients, a handful at a time (in batches) till a coarse mix is obtained.
- Collect the pounded mix in a mixing bowl/ large plate.
- Add Aanardana, amchoor powder, salt and give it a gentle mix.
- Now add flours (besan as well as whole wheat flour) 1 tsp at a time and keep mixing.
- Keep adding flours till you are able to bind and shape the mixture.
- Remember that the mix should neither be pasty nor too dense. So add flours accordingly. You may need more or need less than above mentioned quantities of the flours. This is something like making manchurian balls, where we use just enough cornflour and maida to bind the mix.
- Taking small portions of the mix, make flat vada/patty. Repeat for the rest of mixture.
- Heat oil in a pan/kadai and deep fry the vada/vade/tikki on medium to low flame till well cooked from inside.
- From the above mentioned quantities of ingredients I got approximately 8 small sized Vada.
- The texture of Thum Ja vado (plural=vada) is mildly crisp from outside but soft from inside and if not cooked well it will have wet, chewy strings like texture. So fry these on medium to low flame in hot oil.
- You can serve these with chutney of your choice. I prefer mine with mint coriander chutney!
- Pair it with roti or have it with bread or just relish it like a snack!
Do you make Thum Ja vada? If yes, please share your recipe in comments section. Thanks in advance!
