ACK 8.18: Chidwa
Chidwa
Mixed fried and seasoned tidbits
One day in India, Kisori dasi wanted to please Srila Prabhupada by cooking something special for him, so she went to the best chidwa wallas (professional chidwa makers) in New Delhi to learn their secrets. When she made her own chidwa the next day and put it on Srila Prabhupada's lunch thali, Srila Prabhupada liked it so much that he called for Kisori and asked how she had made it. Kisori was delighted to tell him.
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Preparation and cooking time: 30 min
1 cup (50 g) deep-fried puffed rice
1/3 cup (75 g) cashew nuts, slivered almonds, or pistachio nuts 1 cup (200 g) dried green peas, soaked overnight in water double their volume 1/3 cup (50 g) raisins 1 fresh chili, chopped 1/3 cup (50 g) grated potatoes 1/2 teaspoon ground black pepper 1/2 cup (50 g) tiny cauliflower flowerets 1/2 teaspoon brown sugar 1/4 teaspoon asafoetida 3/4 cup (50 g) diced skinned eggplant 1 1/4 teaspoon salt If the puffed rice is not already deep-fried, deep-fry it for a few seconds in smoking hot ghee and let it drain. Drain the soaked green peas thoroughly and deep-fry them for 45 seconds-1 minute, until they swell and become crisp. Deep-fry the grated potatoes, the tiny cauliflower flowerets, the diced skinned eggplant, and the nuts. Set them aside in a colander to drain. Once all the items have drained, combine them in a mixing bowl. Add the raisins, the spices, and the sugar and mix well. Chidwa can be eaten as a snack or as a side dish.
Link to this page: https://prabhupadabooks.com/hkb/ack-recipes/8/ack-8-18-chidwa
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