How to make Gujarati Aloo Chiwda -
A crunchy potato snack enhanced with nuts.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Cashewnuts (काजू)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Gujarati Aloo Chiwda checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Cheese Garlic Toast kela and gajar ka pakoda Chutney Paneer Pull Apart Anda Pav - Sk Khazana
Gujarati Aloo Chiwda Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Gujarati Aloo Chiwda Recipe
Potatoes grated 5 medium
Cashewnuts broken 1/2 cup
Salt to taste
Oil to deep fry
Dry coconut (khopra) sliced 1/2 cup
Green chillies seeded and chopped 3-4
Curry leaves 10
Raisins 1/4 cup
Roasted cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Fennel seeds (saunf) 1 tablespoon
Powdered sugar 2 tablespoons
Rock salt (sendha namak) 1/4 teaspoon
Method
Step 1
Soak grated potatoes in salted water for ten minutes. Drain and pat dry on a towel. Heat sufficient oil in a kadai.
Step 2
Drop a handful of potatoes in hot oil and deep-fry till golden brown and crisp. Drain onto an absorbent paper. Deep-fry the remaining potatoes in the same way. Set aside to cool.
Step 3
Fry one after the other cashewnuts, coconut slices, green chillies and curry leaves till light brown and crisp. Drain onto an absorbent paper and set aside to cool.
Step 4
Combine all the fried ingredients in a big bowl. Add raisins, roasted cumin powder, garam masala powder, roasted fennel seeds, powdered sugar and rock salt. Mix well.
Step 5
When completely cooled, store in an airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
