AI-generated image
Farari chevdo
Crisp potato strips and crisps with nuts, chillies and curry leaves
The fasting-day version of Gujarati chevdo: fine strips and round crisps of fried potato tossed with fried peanuts, cashews, green chillies, curry leaves and coriander, and seasoned with black pepper, sugar, salt and a touch of citric acid. It's crunchy, peppery, sweet and tangy. Make a big batch, store it airtight and serve it on fasting days with tea. Makes about 1 kg.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the seasoning
Method
0/8 doneStep 1: Mix 3 tsp ground black pepper, ¼ tsp citric acid, 4 tbsp sugar and 1 tbsp salt for the seasoning.
Step 2: Rinse the 4 ⅜ lb potatoes and 5 potatoes in cold water to wash off the starch, then drain and spread on kitchen towels until completely dry. Wet potatoes splutter and won't crisp.
Step 3: Heat oil over medium-high heat. Fry the long strips in small handfuls, stirring, until crisp and light golden.
4 minStep 4: Drain each batch on kitchen paper and sprinkle about 1 tablespoon of seasoning over it while still warm. Fry and season the round crisps the same way.
Step 5: Fry 5 ½ oz raw peanuts and then 5 oz cashew nuts until golden, and drain.
3 minStep 6: Pat 1 ⅜ oz fresh coriander, 3 ½ oz green chillies and 15 curry leaves dry and fry them briefly until crisp, standing back as they splutter.
1 minStep 7: Mix everything together gently and add more seasoning to taste.
Step 8: Cool completely, then store in an airtight container and serve on your fasting day.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 25 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does farari chevdo take?
- About 150 minutes in total: 60 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.