Chiwda is a popular Indian fried teatime snack. The chiwdas in Goa differ from most of India in that they are sweeter. Sabhutandlacho Chiwdo is one of my mom’s specialty. I love the crispiness of this chiwda and its sweet salty taste. It was made during Diwali in my house. I would like to share this recipe with you all because I do not see this chiwda being made as much as it should be!
What you will need:
| Ingredients | Quantity |
|---|---|
| Cumin Seeds | 1 teaspoon |
| Curry Leaves | 10 |
| Dry Coconut Slices | 1/4 cup |
| Green Chilies | 4 |
| Large Tapioca Balls/ Sabudana | 3/4 cup |
| Oil for Frying | 2 cups |
| Peanuts | 1/4 cup |
| Powdered Sugar | 1/2 cup |
| Roasted Chana Dal | 1/4 cup |
| Sabudh Asafetida (Shankar Chap Hing) | 1 slice |
| Salt | 1/3 teaspoon |
Total Time: 45 min
Servings: Makes around 1/2 kg chiwda
How to make it:
- Dry roast cumin seeds on a pan.
- In a similar manner, dry roast the asafetida. If you cannot find shankar chap hing, which is in its raw form of asafetida, you can substitute it with 1 teaspoon regular powdered asafetida instead.
- Add the roasted cumin seeds and asafetida to a mixer and make a fine powder.
- In a bowl, mix the above spice powder, salt and powdered sugar. Keep this spice mix close by as you will have to flavor the remaining ingredients.
- Heat oil for frying.
- Fry the large sabudana, a handful at a time. They will puff up. Sprinkle with the spice mix as soon as you take them out of the oil.
- In a similar manner, fry the peanuts, coconut slices (until golden brown), curry leaves, green chilies, roasted chana dal, one at a time. As soon as you take them out of the oil, sprinkle with the spice mix.
- Mix everything well once again.
- Store in an airtight container and enjoy during tea time or a snack!
Is this sabudana available in Goa I havent seen in the shops
Yes, you do get in Goa. My mom would make this chiwda frequently when we were growing up. I grew up in Vasco. That being said, I remember my mom saying that they are hard to find now a days! I am guessing because not a lot of people use it any more 🙁