Bhavna
The key ingredient for Farali chevdo is potato. Potato is peeled, washed and shredded. You can then prepare Bateta or Aloo (Potato) prepare two ways. You can simply fry shredded potato till golden brown and crispy or you can also make this with sundried potato sticks if you want to make it quick and easy.but the taste and texture will be slightly different. I make both ways. I personally prefer from dried shredded potato sticks for easy recipe. Then the fried potato sticks are mixed with fried nuts like peanut and spices and herbs.
During Navratri and other fasting days we need some snacks or munchies along with the main course meals.As there are only few option to use during fasting ,so often we have to try something mainly with potato,banana and yam.This aloo chivda can be easily used during fasting.
Farali Chevdo
Ingredients
- 500 grams Potatoes / Aloo
- ¾ cup Peanuts / Moongphali
- ¾ cup Cashew Nuts / Kaju
- 2 tbsp Raisins / Kishmish
- 2 tsp Green Chillies / Hari Mirch chopped
- 10 Curry Leaves
- Spice Mix
- 1.5 tsp Castor sugar / Pisi hui chini
- ¼ tsp Citric Acid/nimbu phool/taatri *
- 1 tsp Pepper Powder / Kali Mirch
- to taste Rock salt / Sendha namak
Instructions
- Peel potato and then grate it with a thick grater .
- Wash the grated potato with enough water and then squeeze well.
- Now spread it on a kitchen towel for 20 minutes.
- Take a small bowl and mix all the spices and keep aside.
- Heat oil in a deep and wide pan.
- Add the grated potatoes in the pan and fry on high flame for 2 minutes.
- Then lower the flame and fry till they become golden and crisp.
- Drain the fried potatoes on a paper napkin.
- Repeat the process and fry potatoes in batches.
- Then fry peanuts on low heat till they become golden and crisp,drain on a paper napkin.
- Fry cashews on low heat till golden and then drain
- Add chopped green chilies in the hot oil and fry,after few seconds add chopped curry leaves .
- When curry leaves become crisp, add raisins.
- When raisin floats on top of the oil then take out and drain on a paper napkin.
- Now sprinkle the spices over all fried ingredients and mix well.
- Let the chiwda cool down completely then serve or store.
