Chewdo (Spicy snack made of beaten rice and dry fruits) recipe
ingredients
5 cups (250 g) 9 oz Beaten rice (chiwda)
Vegetable oil for frying
2 tbsp (30 g) 1 oz Cashew nuts (kaju)
1/4 Dry coconut (copra), sliced
10 - 12 Curry leaves (kadhi patta)
1 Green chilli
1/4 cup (50 g) 1 3/4 oz Groundnuts (moongphalli)
2 tbsp (20 g) Raisins (kishmish)
1/2 tsp (1 1/2 tsp) Sugar
1/2 tsp (1 g) Turmeric powder (haldi)
1 tsp (2 g) Red chilli powder
Salt to taste
Vegetable oil for frying
2 tbsp (30 g) 1 oz Cashew nuts (kaju)
1/4 Dry coconut (copra), sliced
10 - 12 Curry leaves (kadhi patta)
1 Green chilli
1/4 cup (50 g) 1 3/4 oz Groundnuts (moongphalli)
2 tbsp (20 g) Raisins (kishmish)
1/2 tsp (1 1/2 tsp) Sugar
1/2 tsp (1 g) Turmeric powder (haldi)
1 tsp (2 g) Red chilli powder
Salt to taste
method
1. Heat the oil in a wok (kadhai); fry each of the following: cashew nuts till light brown, dry coconut till golden, raisins till light brown, green chillies and curry leaves till slightly wilted, and groundnuts till pale golden.
2. Heat the oil till it starts smoking; deep-fry the beaten rice till they puff up. Remove with a slotted spoon and drain the excess oil.
3. Mix in the turmeric powder, red chilli powder, peanuts, cashew nuts, coconut, green chilli, raisins, and curry leaves. Add salt only when the mixture has cooled down.
4. Store in an airtight jar.
2. Heat the oil till it starts smoking; deep-fry the beaten rice till they puff up. Remove with a slotted spoon and drain the excess oil.
3. Mix in the turmeric powder, red chilli powder, peanuts, cashew nuts, coconut, green chilli, raisins, and curry leaves. Add salt only when the mixture has cooled down.
4. Store in an airtight jar.
serving amount
serves: 6 - 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
