Bombay Chiwda

Ingredients for Bombay Chiwda:
1/3rd cup halves Peanuts (Moong Phali)
1/3rd cup halves Cashew (Kaju)
1/4th cup whole Almond (Badam)
1/4 cup blanched Pistachio (Pista)
1/4th cup Pumpkin seeds
1/4th cup Pine Nuts
2-3 sliced crosswise into thin rounded hot Green chilli (Hari Mirch)
1 tblsp Fennel seeds (Saunf)
15 Curry Leaves (Kari Patta)
3 tblsp fresh Coriander Leaves (Dhania Patta)
2/3 rd cup thick pounded Flat Rice.
1/4th cup Raisins (Kishmish)
1/4th cup Currants (Kishmish)

1/4th cup chopped Dates (Khajoor)
1/2 tsp Salt (Namak)
2 tblsp Maple or Date Sugar
1/3 cup Moong Dal
1cup deep fried Sev Noodles
Vegetable Oil or Ghee for deep-frying

How to make bombay chiwda:

    * Heat oil or ghee in a kadhai or deep fry pan over a moderate heat.
    * Place the peanuts in a sieve and lower it into the oil.
    * Fry until golden brown, lift out the sieve & transfer the nuts to paper towels to drain.
    * In separate batches, fry the cashews, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
    * Pat the nuts dry with more paper towels, bolt off any excess oil.
    * Transfer all the nuts to a bowl.
    * Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil and fry until crisp.
    * Lift out the sieve and transfer the chili to the paper towels to drain.
    * Add the fennel seed, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.
    * Drain on paper towels.
    * Now add half of rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and poha floats.
    * It should not brown only turn golden yellow.
    * Fry the remaining flat rice dry on paper towel, blot all the excess oil.
    * Add the flat rice to the nuts bowl and toss to mix.
    * Combine the raisins, currantz and dates in a bowl and add the salt , sugar & spices in another bowl.
    * Sprinkle 1/2 of the spice mixture into the fruit and the remaining into the nuts, toss well.
    * Finally, combine all the ingredients and toss to mix.
    * Cool to room temp and store in an air tight container.
    * Keeps well upto 2 months.

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