Farali Chivda - A to Z Maharashtrian Sweets
Farali Chivda is one of few dishes that I have tasted from the actual source and loved it. Its also one of the dishes that prompted me to pick up this theme. Because I knew I get to taste this again and enjoy.
had given us a pack of this in her goodie bag when we had met last year. It was the most unexpected taste and one that gets quite addictive within minutes. For a typical south Indian, this may not appeal at the first taste, because of the sweetness, however this grows on you within minutes because of the components it has.
When it came to picking up F, I had no trouble as I remembered this snack and Pradnya confirmed that can be done. she shared how she makes, while I had a look around over the other recipes and found that this is done differently by each. Meaning the other spice powders that get added are different as well.
I kept to the basic one and enjoyed so much. Trust me, this gets completed in one sitting. What Pradnya gave us was white in colour and as you can see mine is bright red. Naturally I had go overboard on the red chili powder, still it turned out a great combo with the sugar, raisins and the chili powder.
As I said yesterday, these Farali Chivdas are consumed during the fasting time, so its also called as Upwas Chivda / Batatyacha Farali Chivda.
How to make Farali Aloo Chivda
Potatoes grated - 2 cups
Oil for deep frying
Peanuts, Cashews, Raisins, Almonds - handful each
Powdered sugar as per taste (I used icing sugar)
Salt a pinch
Red chili powder - 1/2 tsp
How to make the Farali Chivda
Pick a big sized potato, scrub well and peel. Grate into 2-inch julienned using a wide grater.
Wash in water for at least 3 to 4 times until you feel the potatoes are not starchy.
Drain in a colander and pat dry with a cloth towel.
Now heat a kadai with enough oil and deep fry these potatoes. Fry till golden. Drain onto a kitchen towel.
Next deep fry all the dry fruits and nuts. Remove to the bowl.
to the bowl, add the fried potatoes, roasted nuts, red chili powder, powdered sugar, cumin powder, salt and toss well till well coated.
Store in an airtight container.