Shakarkand Chiwda

Ingredients 

• 4 medium sweet potatoes, grated
• Oil to deep fry
• 15 cashew nuts broken
• 15 almonds sliced
• 3-4 green chillies cut into thin strips, seeded
• 2 tablespoons raisins
• 5-6 dates seeded and chopped
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon garam masala powder
• 1 tablespoon powdered sugar
• Salt to taste

Method

1. Soak the grated sweet potatoes in sufficient water for half an hour, changing the water once. Drain and pat dry thoroughly with a towel. Heat sufficient oil in a kadai.
2. Drop a handful of sweet potatoes in hot oil and deep-fry till golden brown and crisp. Drain onto an absorbent paper. Fry the remaining sweet potatoes in the same way. Set aside to cool.
3. In the same oil, deep-fry one after the other cashew nuts, almonds, green chillies, and drain onto an absorbent paper. Set aside to cool. Combine all the fried ingredients in a bowl.
4. Add raisins, dates, amchur, garam masala powder, powdered sugar, salt, and mix well. When completely cooled, store in an airtight container.

Nutrition Info