Sunday, December 2, 2012

Batata Chivda / Farali Chivda

Time 10 min
Potatoes 1 medium size
Oil for frying
Cashew nuts 2 tbsp
Kismis 1 tbsp
Chopped green chilies 2
Powdered sugar 1 tbsp
Cumin powder 1/4 tsp
Salt to taste
Water 5 cups

Peel off potatoes. Grate with grater of big holes. Heat water in pan, after it boils add salt insert alum in water and move your hand in circular fashion, then immediately remove it. Then add potato hash. Stir well for 2-3 min. Then switched off the flame. Remove hash from water on to a cotton cloth. With the help of another cotton cloth remove water from slices. Keep it for 30 min. Then heat oil in kadai and fry till becomes crispy. After it is removed from kadai keep it on tissue paper to remove excess oil. 
In the same oil fry cashew nuts, kismis and green chilies. In a mixing bowl mix potato hash, cashew nuts, green chilies and kismis. Then sprinkle cumin powder, powdered sugar and salt. 

This chivda will not be very crispy because sun dried potato hash is not used. 
U can use sun dried potato hash and deep fry. 
Instead of green chilies you can use red chili powder. 

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