Batatyaa cha chiwda (Spicy potato crisp snack)

                             

                             

Savoury snack made using dried up potato shreds. 

Potato is one of the most favourite and versatile ingredient esp in the Indian kitchen. in the Indian cuisine it is variedly and widely used in gravies, accompaniments snacks, fasting recipes breakfast recipes to name a few. The biggest festival of Hindus is Diwali or the festival of lights. Various snacks , sweets and savouries are prepared in each household to celebrate the festival. One of the savoury snacks is 'Chiwda', usually prepared with beaten rice or Poha. This a different variety of the chiwda made using potato sticks . Potatoes are bolied and grated and left to dry in the sun for a few days. These dried up potato shreds are then used to prepare the savoury chiwda. The dried up shreds called as 'Batata kees' . Kees in Marathi means to grate. can be stored for upto a year in airtight containers. This snack is really quick to make once you have the 'kees' with you. Absolutely a no-brainer and amazingly delicious is a favourite with everyone. This one can be eaten on fasting or 'upwas' days as well.

INGREDIENTS :

Batata kees (Nashik batata kees) It is readily available in the market  400 gms

Peanuts 150 gms

whole cashew nuts  150 gms

Castor sugar (Pithi sakhar) or Powdered sugar    4 Tbsp (Adjust as per taste)

Red chilli powder   3 Tbsp (Adjust as per taste)

salt to taste .

Oil for deep frying the kees.

METHOD :

1. Heat Oil in a deep kadai or wok.

2. Once the oil is hot, deep fry the babata kees or dried potato shreds in the oil .

3. Make sure the flame is medium or low (Else it will get burnt)

4. The potato shreds will expand in the hot oil so make sure you fry them in small batches  otherwise some of it will remain uncooked. 

5. Drain on an absorbent paper.

6. Let it cool down.

7. In the meanwhile deep fry the cashew nuts till golden brown.

8. Deep fry the peanuts till brown and crispy.  (Keep flame on low).

9. Add the cashew nuts and the peanuts to the fried 'kees'. 

10. After it cools down , Add the powdered sugar, red chilli powder and salt as per taste. 

11. Mix well. 

12. Transfer to a dry and air-tight container on cooling . Can be stored for up to 15 days.

** It is important to use powdered sugar only as it absorbs the excess oil if any and gives a nice dryness and texture to this chiwda.