Updated: Apr 26, 2020
Cooking Time: 3-4 hours.
Ingredients: Spice Powder:
2kg Potatoes 1 cup Icing Sugar
2 cup Moong Beans Whole Big 1 tbsp Turmeric
2 cup Chana Dal 1 tbsp Red Chilli Powder
4 cups Thick Pawa (Flaked Rice) 1 tsp Kashmiri Chilli Powder
½ cup Red Peanuts ½ tsp Asafoetida (Hing)
½ cup Cashew Nuts 1 tsp Salt
Masala for Chevdo:
2-inch Cinnamon Stick 1 tsp Cumin Seeds
10 Cloves 2 tbsp Poppy Seeds (Khas Khas)
2 tbsp Coriander Seed 1 tsp Taj Laving Masala
3 tbsp Brown Sesame Seeds 4 Sprigs of Curry Leaves
2 tsp Fennel Seeds 2 cup Coriander Leaves Chopped
½ tsp Fenugreek Seeds Corn Oil to Deep Fry
1 tsp Mustard Seeds
Wash and soak the moong beans overnight in lukewarm water.
Wash and soak the chana dal overnight in lukewarm water and add ½ tsp Eno fruit salts. Mix well.
Peel the potatoes and grate them with a thick grater. Wash them with enough water to remove the starch.
Spread it on a kitchen towel, and pat dry the grated potatoes, do the same with the moong beans and chana dal.
Take a small bowl, mix the icing sugar, turmeric powder, red chilli powder, kashmiri chilli powder, asafoetida and salt and keep the spice powder aside.
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, do this with the moong beans and chana dal.
Drain the fried potatoes and sprinkle spice powder over the crisps and mix well, do this with the moong beans and chana dal. Repeat the process and fry in batches.
Fry the Pawa on high flame, drain and sprinkle spice powder.
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.
In a pan, heat the oil on medium-low heat, add the fenugreek seeds and coriander leave and sauté for 2 minutes stirring continuously with a whisk.
Now add the curry leaves, cinnamon stick and cloves sauté for 5 minutes, add the fennel seeds, mustard seeds, cumin seeds and coriander seeds, stirring continuously with a whisk, till both the leaves are crispy.
Finally, add the sesame seeds, poppy seed, taj laving masala and 1 tsp of the spice powder, sauté for a minute and turn the heat off and cool.
Sprinkle the spice over the chevdo and mix well.
Enjoy with breakfast or teatime snack, store in an airtight tin.