Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Chivda (Indian Sago Snacks)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Petrina Verma Sarkar



List of Ingredients




* 1 cup sago (aka tapioca pearls)
* 1/2 cup unsalted peanuts without skins
* 1/2 cup almonds/cashews
* 1/4 cups raisins
* 1 cup potato sticks (available at most supermarkets in the Snack section)
* 5 green chillies chopped (adjust to taste)
* 1 tsp lemon salt
* 2 tsps sugar coarsely powdered
* Vegetable/ canola/ sunflower cooking oil to deep fry



Recipe



* Heat the oil in a deep, heavy-bottomed pan on a medium flame.

* Carefully add a little sago to this oil (it can splutter quite violently so be careful!) and fry till it is all puffed. Remove while still white. Drain on paper towels. Repeat till all sago is fried.

* Fry the peanuts, almonds/cashews till golden. Fry the green chillies till crisp. Drain all on paper towels.

* Mix all the ingredients together well. Allow to cool.

* Store in an air-tight container for up to 2 weeks.

* Chivda goes well with a hot cup of Masala Chai (spiced tea)!

Make this crispy, crunchy snack ahead of time and store in an air-tight container. It's perfect for times when you have an attack of the munchies.