Potato 3 (medium sized) Peanuts 1/4 cup Cashew nuts 7 Badam | almonds 5-7 Dry coconut |Kopra 2 tblsp (thinly sliced) Raisins | dry grapes 1 tblsp Fennel powder | sombhu podi 1/2 tsp Red chili powder 1/2 tsp or green chili 2 Sugar 1/2 tblsp Cumin powder 1/4 tsp Garam masala 1/4 tsp Curry leaves few Salt as needed Oil for deep frying
Peel the skin of the potatoes and wash them nicely. Keep ice water in a wide bowl and add little salt to this. We are going to grate the potato and add it to the water. The reason we are putting this is water to avoid them turning brown. Let this sit for 20 minutes.
Meanwhile let’s heat the oil and fry the remaining items one by one. Once the oil is hot, keep the flame to medium. Using a ladle let’s fry, so that it will be easier. If you do not have a deep ladle, directly put into the oil and fry. Fry the peanuts and take it out from oil.
Fry the cashew nuts and badam together. They get fried so quick so please focus on the oil (No what’s apping!!)
Next fry the raisins in the same way and take it out from the oil.
Thinly slice the dry coconut and fry this in the same way. These kopras tend to cook very fast, so please be extra careful. Mine slightly got over cooked, i felt.
Next fry the curry leaves till they become crisp.
If adding green chilies, slit them and take out the seeds and fry in the oil. You can use 2-3 chilies. Now switch off the flame and let’s process the potatoes. Drain the water from the soaked potatoes and wash them in the tap water.
Press out the extra water from the grated potatoes and spread it on a clean towel. Pat dry them by gently tapping the grated potatoes with the towel or a thick kitchen tissue.
Heat up the oil again and fry the potatoes in small batches till they become crisp. I thought this will cook very fast but it is not like that, cook till the oil sound subsides. Cook on a medium flame. Repeat this for the rest of the grated potatoes.
Since we have soaked them in salted cold water, they won’t get the black colour while resting to get fried. Put everything in a wide bowl, ensure that the bowl should be dry.
Add the fennel powder, garam masala, red chili powder, powdered sugar, salt and cumin powder. Mix well gently.
If you this more sweeter increase the powdered sugar and reduce the red chili powder. Store this in an airtight container. Crispy potato chivda is ready. This will stay crisp and good for 4-5 days.
Δ
