Maharashtrian: Bombay Chiwda
Enjoy this delicious recipe.
Enjoy this delicious recipe1/3rd 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 rounds 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 (Poha)
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
Heat oil in a kadhai.
Place the peanuts in a wire-mesh sieve and lower it into the oil.
Fry until golden brown, lift out the sieve.
Transfer the nuts to paper towels to drain.
Fry the cashews, almonds, 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 chilies to the paper towels to drain.
Add the fennel seeds, curry leaves and fresh coriander to the sieve.
Fry in the same way until the leaves are dark green and crisp.
Drain on paper towels.
Add half of flat rice to the sieve, lower it into the oil and fry for 1 minute .
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.
Mix the raisins, currants and dates in a bowl
Add the salt,sugar & spices in another bowl.
Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.
Finally, combine all the ingredients and toss to mix.
Cool to room temperature.
Store in air tight container.