Prepare tasty, crispy and perfect market style Navratan Chivda at home with simple ingredients.
Delicious crisp Navratan Chivda is a great munching recipe during fasting days and it can be enjoyed any time by all. Presenting the very best, very easy, very delicious making of Navratan Chivda at home. Uploaded by admin on 23-Oct-2020.
2 medium size potatoes 1 cup lotus seeds / fox nuts/ makhana 1/2 cup sabudana 1/2 cup peanuts 1/4 cup alomonds 1/4 cup cashews 1/4 cup raisins 1/4 cup coconut slices Curry leaves For masala - 1tbsp sugar 1tsp black pepper powder 1tsp rock salt 1/4 tsp citric acid
Prepare masala for falhari aloo navratan chivda. Add 1tbsp sugar, 1tsp black pepper powder, 1tsp rock salt, 1/4tsp citric acid in a mortar and grind to make a fine masala. Keep aside. Peel potatoes and dip in water. Grate potatoes using big holes of the grater. Dip grated potatoes in water. If you don't have grater. Slice potatoes with knife. Cut in small julienne. Wash grated potato with water for 3-4 times. Dip grated potatoes in water, add half lemon juice and keep aside for 10 minutes. Take out grated potatoes from water and remove all water. Spread grated potatoes on a kitchen towel. Damp with a kitchen towel and allow to dry for 10 minutes. Add 1tbsp oil and roast lotus seeds on medium flame till they become crispy. Take out roasted lotus seeds in a plate. Roast coconut slices in pan for 1 minute on low flame. Heat oil on medium high flame. Fry 1 cup peanuts on medium flame for a minute. Fry 1/4 cup almonds for 1 minute. Fry cashews for 30 seconds. Fry raisins for 10 seconds. Fry sabudana till they pop nicely. Now fry grated potato in batches on medium flame. Do not touch them immediately. Fry till they become crispy. Take out fried aloo lachcha from oil. Fry curry leaves. Mix aloo lachcha, fried curry patta and prepared masala and mix nicely. Falhari navratan aloo chivda is ready, allow to cool and store in an airtight container.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.
