KCB 8.14: Crispy Flat-Rice and Cashews (Gujarati Chidwa)
Crispy Flat-Rice and Cashews (Gujarati Chidwa)
Chidwa is a deep fried snack famous throughout India. This recipe from Gujarat combines nuts, dried fruits, fried potato straws, crispy flatrice, and spices. Ajowan seeds, with a flavour reminiscent of oregano, give chidwa its authentic flavour. They are available from any Indian grocer.
• PREPARATION & COOKING TIME: 1 hour
• FRYING TIME: 30 minutes
• YIELD: Enough for 10 persons
• FRYING TIME: 30 minutes
• YIELD: Enough for 10 persons
• 1 large baking potato, peeled, and coarsely shredded
• 1/2 teaspoon (2 ml) cayenne pepper
• 1/2 teaspoon (2 ml) turmeric
• 1 1/4 teaspoons (6 ml) salt
• 1 tablespoon (20 ml) sugar
• 2 teaspoons (10 ml) ajowan seeds
• 1-2 hot green chilies, seeded and cut into long, wafer-thin strips
• 1 tablespoon (20 ml) fennel seeds vegetable oil for deep-frying
• 1 1/4 cups (310 ml) flat-rice (the thick variety, called poha)
• 1/2 cup (125 ml) raw cashews
• 1/2 cup (125 ml) raisins
• 1/2 teaspoon (2 ml) cayenne pepper
• 1/2 teaspoon (2 ml) turmeric
• 1 1/4 teaspoons (6 ml) salt
• 1 tablespoon (20 ml) sugar
• 2 teaspoons (10 ml) ajowan seeds
• 1-2 hot green chilies, seeded and cut into long, wafer-thin strips
• 1 tablespoon (20 ml) fennel seeds vegetable oil for deep-frying
• 1 1/4 cups (310 ml) flat-rice (the thick variety, called poha)
• 1/2 cup (125 ml) raw cashews
• 1/2 cup (125 ml) raisins
1. Rinse the shredded potato in batches of cold water until the water remains clear. Soak the shredded potato in cold water for 1/2 hour. Drain and pat dry.
2. Combine the cayenne, turmeric, salt, sugar, ajowan, and green chilies in a small bowl. Set aside.
3. Dry-roast the fennel seeds in a small frying pan over moderate heat until the seeds darken a few shades. Set aside.
4. Heat 5 cm (2 inches) oil in a deep pan or wok over high heat. When the temperature reaches 190°C/375°F, add a handful of the shredded potato and deep-fry until golden brown, stirring occasionally with a slotted spoon. Remove and drain in a colander lined with paper towels. Repeat until all the potato is fried.
5. Allow the oil temperature to fall to about 180°C/355°F. Place a small handful of flat-rice in a metal strainer and carefully lower it into the hot oil. The oil will froth initially. After one minute, the flat-rice will be crisp. Do not allow it to darken. Remove the strainer, drain, and transfer the flatrice onto paper towels. Repeat until all the flat-rice is fried.
6. Deep-fry the cashew nuts in the same manner as the flat-rice until golden brown.
7. Allow all the fried ingredients to cool to room temperature. Combine them in a bowl with the spices and raisins, mixing well. Store in an airtight container.
For a more colourful variety of chidwa try the following: divide the shredded potatoes into 3 and soak in 3 separate small bowls of cold water, to which has been added 1 teaspoon (5 ml) each of edible red, blue, and green food dye. Soak the shredded potatoes, drain them, pat dry, and proceed as per the recipe.
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