Crunchy Potato Chivda: Fasting SpecialVeg

1

Peel the potatoes thoroughly, making sure to remove any brown spots or 'eyes' as these can make the chips taste bitter.

2

Using the coarse side of a box grater, grate the potatoes into long, thick shreds. Place them directly into a bowl of cold water to prevent browning.

1

Wash the grated potato shreds in clean water 3 to 4 times. This process is crucial to remove excess starch; keep washing until the water runs completely clear to ensure the final chivda is crispy rather than soggy.

1

Spread the washed potato shreds onto a clean, dry cloth. Allow them to air-dry (ideally under a fan) to remove all surface moisture. Drying is key to achieving the perfect crunch.

1

Heat oil in a deep pan.

2

First, fry the almonds, cashews, and peanuts until they turn a light golden brown. Remove them just before they reach the desired darkness, as they continue to cook from residual heat.

3

Next, fry the raisins until they plump up.

4

Follow by frying the chopped green chilies and curry leaves until crisp.

5

Finally, fry the dried potato shreds in batches in hot oil. Ensure the oil stays hot throughout the frying process; if the oil is cold, the potatoes will absorb too much fat.

1

Transfer the fried potato shreds onto paper towels to absorb any excess oil. You can gently press them with paper towels to ensure they are dry and crisp.

2

In a large mixing bowl, combine the fried potato shreds with the fried nuts, raisins, chilies, and curry leaves.

3

Add the sendha namak (rock salt), sugar, red chili powder, and a pinch of garam masala.

1

Gently toss the mixture with light hands to ensure all ingredients are coated with spices without breaking the delicate potato shreds. Your crispy, chatpata Farali Aloo Chivda is ready to serve!