Nylon Sabudana Chivda: The Perfect Fasting Snack (Farali Chivda Recipe)
454 بار بازدید -
3 سال پیش
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#nylonsabudanachivda
#nylonsabudanachivda #faralichivdarecipe #fastingsnack #namkeenfaralichivda
Embark on a culinary journey to create the ultimate fasting delight - Nylon Sabudana Chivda! This crispy, flavorful snack is packed with the goodness of tapioca pearls, peanuts, and a symphony of spices, making it an irresistible treat for any occasion. Whether you're observing a fast or simply craving a healthy snack, this easy-to-follow recipe will guide you through crafting this delectable dish in the comfort of your own kitchen.
Ingredients:
1 cup nylon sago (sabudana)
1/4 cup peanuts
1/4 cup dry coconut pieces
2 green chillies, chopped
10 cashewnuts
10 almonds
2 tablespoons raisins
1 medium potato
1 teaspoon salt (or to taste)
2 teaspoons powdered sugar (or to taste)
Oil for frying
Detailed Instructions for Nylon Sabudana Chivda:
Here's a breakdown of frying each ingredient for your Nylon Sabudana Chivda
1. Heating the Oil:
Use a medium-sized pan with a heavy bottom for even heat distribution.
Pour enough oil to comfortably fry a small batch of sago pearls (around 1/4 cup) without overcrowding the pan.
Heat the oil over medium heat. You can test the temperature by dropping a tiny piece of sago into the oil. If it sizzles and floats to the surface immediately, the oil is hot enough.
2. Frying the Sago:
Important: Do not overcrowd the pan while frying the sago. This will prevent even cooking and cause the sago to clump together.
Fry in batches: Add a small amount of sago (around 2 tablespoons) to the hot oil. Be cautious as the sago might splatter initially.
Fry until translucent: Keep stirring gently to ensure even cooking. The sago pearls will puff up and become slightly translucent within 1-2 minutes. They should not turn brown.
Remove and drain: Once translucent, use a slotted spoon to remove the fried sago and transfer it to a plate lined with paper towels. This will absorb any excess oil.
Repeat: Continue frying the remaining sago in batches following the same process.
3. Frying Other Ingredients:
Peanuts: Once you've finished frying the first batch of sago, use the remaining oil in the pan. Add the peanuts and fry over medium heat until golden brown. This should take about 2-3 minutes. Remove and drain on paper towels alongside the fried sago.
Dry Coconut Pieces: Optional: If your dry coconut pieces are large, fry them for a minute or two until lightly golden. However, skip this step if they are already small and golden brown. Remove and drain on paper towels with the other fried ingredients.
Green Chilies: Add the chopped green chilies to the hot oil remaining from frying the peanuts. Fry for just a few seconds until fragrant. Be careful not to burn them.
Cashews and Almonds: Fry the cashews and almonds in the same oil used for green chilies. Fry for a minute or two until lightly golden brown. Remove and drain on paper towels with the other ingredients.
4. Frying the Potato:
Fry the washed and grated potato separately in the oil until it turns slightly golden brown.
5. Important Note on Salt and Sugar:
Sprinkle the salt and powdered sugar on the separate fried ingredients. This will result in even seasoning.
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#nylonsabudanachivda #faralichivdarecipe #fastingsnack #namkeenfaralichivda
3 سال پیش
در تاریخ 1400/07/17 منتشر شده
است.
454
بـار بازدید شده