Chef Nishant Choubey reimagines Navratra fasting food with Sabudana Momos

As a chef from Jharkhand, festivals have always been my canvas to reimagine traditions with a fresh perspective. During Durga Puja, while surrounded by the colours, aromas, and festive energy, I felt inspired to create something that was both rooted in our fasting culture, and yet progressive in spirit. Sabudana has always been associated with purity and vrat meals, but I wanted to give it a celebratory identity beyond the usual khichdi and vadas.

That’s when the idea of a sabudana momo was born. To make it festive, I infused it with the sweetness of Chilean prunes — symbolising abundance — and the heat of chilli — symbolising Shakti, the fiery energy of Maa Durga. Together, they created a balance of sweet and spice wrapped in a gluten-free sabudana casing.

When I first served it during the Puja gatherings, the response was overwhelming — guests were astonished that the humble sabudana could be transformed into such a soulful, exotic momo. It became more than a dish; it was my way of offering devotion through food, celebrating tradition while embracing modernity.

Chilean Prunes & Chilli Stuffed Sabudana Momo

Ingredients (12 momos)

For the wrapper

Sabudana or sago pearls                                                    1 cup

Potato (medium, boiled, mashed)                                   1

Sendha namak                                                                      To taste

Blue pea extract (optional, for natural colour)               2 tbsp

For the Filling

Chilean prunes (finely chopped)                                    ½ cup

Green chilli (finely chopped)                                          1-2 (or to taste)

Red chilli flakes                                                                 ½ tsp

Roasted peanuts (crushed)                                              2 tbsp

Ghee                                                                                    1 tsp

Fresh coriander (chopped)                                             1 tbsp

Sendha namak                                                                  To taste

For steaming

Ghee                                                                               To grease steamer

Method 

Prepare the wrapper dough

Soak Sabudana or sago pearls for 4-5 hours. Drain well. Mash the soaked Sabudana with boiled potato until it forms a sticky, pliable dough. Add salt, and if using, a spoon of blue pea extract for colour. Rest for 10 minutes.

Prepare the filling

Heat ghee in a pan. Add chopped green chilli and sauté briefly. Add prunes, chilli flakes, roasted peanuts, coriander, and season with sendha namak. Cook for 2-3 minutes till prunes soften into a sticky, spicy-sweet filling. Cool slightly.

Shaping the momos

Grease palms with a little ghee. Take a portion of the Sabudana dough, flatten into a disc. Place 1 tsp filling in centre. Gently fold and shape into momo. Repeat.

Steaming

Place the momos on the greased steamer tray. Steam for 8-10 minutes till translucent and firm.

— Author of 'Stay with Indus', Chef Nishant Choubey is Consulting Chef for Michelin Plated Indus (Bangkok) and Corporate Chef of Seinan Group (Tokyo). He also won Independent Chef of the Year Award for 2024