Easiest Way to Prepare Quick Whosayna’s Chevda

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, whosayna’s chevda. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Whosayna’s Chevda is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Whosayna’s Chevda is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook whosayna’s chevda using 19 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Whosayna’s Chevda:

1. Get Potatoes
2. Take Chana Daal or Yellow Moong Daal (soak a night before)
3. Prepare Cashewnuts
4. Prepare Peanuts
5. Make ready Poha (flaked rice)
6. Make ready strigs of Curry leaves
7. Take Dried Red Chillies
8. Prepare Citric Acid (Limbu ka Phool)
9. Get tsps Sugar
10. Make ready Salt
11. Make ready Chilli powder
12. Take Turmeric powder
13. Make ready Fennel Seeds
14. Make ready Ghatia:
15. Make ready Gram flour/Besan
16. Prepare Salt
17. Get Chilli powder
18. Take Turmeric powder
19. Take Baking powder

Steps to make Whosayna’s Chevda:

1. Mix ghatia ingredients with water to sticky dough. Remove half of it in a bowl, colour it green and the other red. Use one colour dough at a time, put in ghatia machine and deep fry, keep on strainer. When cooled down break them. - On a big thhal lay kitchen paper on. Pour broken ghatias on it. - Wash potatoes with skin and slice thinly using slicer, deep fry to crisps, keep on strainer, when all done and strained pour on thhali. - Fry the rest of chevda ingredients one by one. - Pour on thhali.
2. Lastly keep of flame in hot oil fry curry leaves, fennel seeds and chillies together till crisped up. Put on strainer. Then pour on thhali - Add salt and spices, toss well. - Make sure oil is all strained on kitchen paper can change paper too. - when cooled down keep in airtight container.

So that is going to wrap it up for this special food whosayna’s chevda recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!