Kondaji Chivda | नाशिकचा प्रसिद्ध कोडांजी चिवडा | How to Make Nashik Chivda | Sanjeev Kapoor Khazana
Those who love Nashik’s famous speciality sweet-savoury snack with fried onions and garlic can now make it easily at home.
KONDAJI CHIVDA
Ingredients
300 grams puffed pressed rice (bhajke poha)
15-20 black peppercorns
10-12 cloves
1 tbsp cumin seeds
1 tbsp white sesame seeds
2 tbsps coriander seeds
1 tbsp fennel seeds (saunf)
2 bay leaves
1 inch cinnamon stick
Oil for deep frying
½ cup raw peanuts
½ cup roasted chana dal
¼ cup raisins
½ cup dried coconut slices
10-15 small garlic cloves
2 medium onions thinly sliced
15-20 curry leaves
1 tsp red chilli powder
½ tsp turmeric powder
2 tbsps powdered sugar
Salt to taste
Method
1. Dry roast black peppercorns cloves cumin seeds white sesame seeds coriander seeds fennel seeds bay leaves and cinnamon stick in a pan. Take the pan off the heat and allow to cool slightly.
2. Put the roasted spices in a grinder jar and grind to a fine powder.
3. Heat sufficient oil in a kadai Gently slide in the peanuts and deep fry till crisp. Drain on an absorbent paper.
4. Slide in the roasted chana dal and deep fry till golden brown. Drain on the same absorbent paper.
5. Similarly deep fry the raisins in the same oil till golden brown and puffed up. Drain on the same absorbent paper.
6. Deep fry the coconut slices in the same oil till golden brown and crisp. Drain on the same absorbent paper.
7. Similarly deep fry the garlic cloves till golden brown and crisp. Drain on the same absorbent paper.
8. Gently slide in the onion slices and deep fry till golden brown and crisp. Drain on the same absorbent paper.
9. Deep fry the curry leaves till crisp.
10. Transfer 3-4 tbsps of the hot oil in a shallow pan. Add red chilli powder turmeric powder and 3 tbsps of the ground spice mix and cook it on low heat for 1 minute. Take the pan off the heat and allow to cool slightly.
11. Take the puffed pressed rice in a large bowl add the fried mixture pour the cooled oil powdered sugar and salt and mix till well combined.
12. Transfer in an air-tight container and serve as required.
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