Whosayna’s Chevda

Name: Whosayna’s Chevda
Cuisine: Indian
Ingredients: 6 Potatoes; 1 cup Chana Daal or Yellow Moong Daal (soak a night before); 1 cup Cashewnuts; 1 cup Peanuts; 2 cups Poha (flaked rice); 10-12 strigs of Curry leaves; 8 Dried Red Chillies; 1/2 tsp Citric Acid (Limbu ka Phool); 2 tsps Sugar; As required Salt; 1 tsp Chilli powder; 1/2 tsp Turmeric powder; 1 tbsp Fennel Seeds; Ghatia:; 11/2 cup Gram flour/Besan; As required Salt; 1/2 tsp Chilli powder; pinch Turmeric powder; 1/2 tsp Baking powder

Husseina Nazir @cook_12708392

Whosayna’s Chevda

Husseina Nazir @cook_12708392

Saved

Ingredients

6Potatoes
1 cupChana Daal or Yellow Moong Daal (soak a night before)
1 cupCashewnuts
1 cupPeanuts
2 cupsPoha (flaked rice)
10-12strigs of Curry leaves
8Dried Red Chillies
1/2 tspCitric Acid (Limbu ka Phool)
2tsps Sugar
As requiredSalt
1 tspChilli powder
1/2 tspTurmeric powder
1 tbspFennel Seeds
Ghatia:
11/2 cup Gram flour/Besan
As requiredSalt
1/2 tspChilli powder
pinchTurmeric powder
1/2 tspBaking powder

Saved

Steps

1

Mix ghatia ingredients with water to sticky dough. Remove half of it in a bowl, colour it green and the other red. Use one colour dough at a time, put in ghatia machine and deep fry, keep on strainer. When cooled down break them.
On a big thhal lay kitchen paper on. Pour broken ghatias on it.
Wash potatoes with skin and slice thinly using slicer, deep fry to crisps, keep on strainer, when all done and strained pour on thhali.
Fry the rest of chevda ingredients one by one.
Pour on thhali.
2

Lastly keep of flame in hot oil fry curry leaves, fennel seeds and chillies together till crisped up. Put on strainer. Then pour on thhali
Add salt and spices, toss well.
Make sure oil is all strained on kitchen paper can change paper too.
when cooled down keep in airtight container.