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.