• The Rasoi Recipes

Farali Chevdo

Updated: Sep 11

Preparation and Cooking Time: 90 min.


Ingredients:

6 Big Sized Potatoes

½ cup Red Peanuts

½ cup Cashew Nuts

4 tbsp Icing Sugar

1 tsp Black Pepper

¾ tsp Salt

½ tbsp Green Chilli Paste

½ tsp Cumin Seeds

½ tsp Oil

½ tsp Ghee (Clarified butter)

Oil to Deep Fry


Method:

  1. Peel the potatoes and grate them with a thick grater. Wash them with enough water to remove the starch.

  2. Spread it on a kitchen towel, and pat dry the grated potatoes

  3. Take a small bowl, mix the icing sugar, black pepper and salt and keep the spice powder aside.

  4. Heat oil in a deep pan, once hot add the grated potatoes in the pan and fry on high flame for 2 minutes, then lower the flame and fry till they become crispy.

  5. Drain the fried potatoes on a paper napkin and sprinkle spice powder over the crisps and mix well.

  6. Repeat the process and fry potatoes in batches.

  7. Fry the peanuts on low heat till they become crisp, drain on a paper napkin and sprinkle spice powder, do the same with the cashew nuts as well.

  8. Fry cashews on low heat till golden and then drain

  9. In a small pan, heat the oil and ghee on low heat, add the green chilli paste and cook until golden brown, then add the cumin seeds and saute for a minute.

  10. Mix the crisps, peanuts and cashew nuts. Sprinkle the spice over the fried crisps and mix well.

  • Store in an airtight tin.


See printable version


Farali Chevdo | The Rasoi Recipes