Farali Chevdo is a crunchy snack consumed during Hindu fasts or vrat/upwas. Potato sticks, nuts, sugar and black pepper combine to create an irresistible sweet and salty flavour.
Varities of chevdo are made in our house depending on the festival. On Diwali, kenyan chevdo, cornflakes chevdo made with makai poha and poha chevdo are on rotation yearly.
Cereal chevdo tends to be made as a snack for holidays and days out.
Farali chevdo is most often made during Navratri and Shravan mas. You can also make matoke no chevdo during these occasions too.
The absence of ingredients such as poha, grains, red chilli powder and turmeric powder make this chevdo suitable for fasts along with these vrat-upwas recipes.
The chevdo is simply flavoured with curry leaves, green chillies and black pepper. Sugar balances the savoury to create an exciting treat. We use ready made potato sticks to save time.
Ingredients
Potato sticks - I use ready made.
Nuts - almonds, cashews and peanuts.
Makhana - optional.
Raisins - optional
Caster sugar - you must use caster sugar to properly coat the potato sticks. Granulated sugar will not mix well.
Black pepper - freshly cracked black pepper is best. Finely crushed is better so it coats the potato sticks.
Oil - I use sunflower oil.
Curry leaves
Green chillies
Serving
Serve farali chevdo as part of a thali with farali puri made with buckwheat flour, farali aloo in a peanut tomato sauce and farali kadhi. Add a sweet such as rajkot na peda.
To enjoy as a snack, chevdo goes well with masala chai or with a side of plain yogurt.
Storage
Farali chevdo is easy to store and when stored properly, can retain crunchiness for 2-3 weeks.
Allow to cool to room temperature after preparing. Then, store in an airtight container and immediately place back the lid after serving to prevent it going stale. Use a clean dry spoon every time.
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đŸ“– Recipe
Farali Chevdo
Ingredients
- 300 gram potato sticks
- 30 gram phool makhana
- 150 grams nuts peanuts, alomonds, cashew
- 2 tablespoon raisins optional
- 2 tablespoon caster sugar
- ½ teaspoon rock salt sendha namak (farali salt)
- 1 teaspoon black pepper
- 3 tablespoon oil
- 1 sprig curry leaves
- 2 tablespoon green chillies chopped
Instructions
- Dry roast the nuts in a pan until toasted. Remove from the pan then toast the makhana until crunchy.
- In a bowl, mix the potato sticks, roasted makhana and nuts. Add the caster sugar and mix well until everything is well coated with sugar.
- Season with salt and freshly cracked black pepper.
- In a pan heat the oil and once hot, add the curry leaves and green chillies. Allow to sizzle for a few seconds then pour over the chevdo. Mix well.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I make this quick farali chevdo almost every navratri, and I actually prefer it to classic farali chevdo! It’s super quick, easy and has all the flavours of farali chevdo, but made it in less than 10 minutes!