Indian Recipes : Maharashtrian : Bombay Chiwda Receipe

BOMBAY CHIWDA RECIPE

• Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
  
  
• Place the peanuts in a wire-mesh sieve and lower it into the oil.
  
  
• Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain
  
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• In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels
  
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• 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 and fry in the same way until the leaves are dark green and crisp.
  
  
• Drain on paper towels.
  
  
• Now add half of flat 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, currants and dates in a bowl and 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 and store in an air tight container.
  
  
• Keeps well upto 2 months.