Kolhapuri Chivda , Sev , Potato Chakli & Sajurya... Maharashtrian Snacks & Shree Mithai opens at Anna Nagar , Chennai

Serves : 15
Time required : 15 minutes

1 kg kurmura ( puffed rice )
1/2 cup ( 100 g ) garlic flakes , chopped
250 g ground nuts, roasted and peeled
250 g roasted chana dal ( phutana )
4-5 spring curry leaves
5 green chillies , chopped fine
3 tablespoon ( 15 g ) chilli powder
1/4 teaspoon ( 1g ) cumin seeds ( jeera )
1/4 teaspoon ( 1g ) mustard seeds
1/4 teaspoon ( 1 g ) asafoetida ( hing )
1/4 teaspoon ( 1g ) turmeric powder

2 teaspoon salt
2 tablespoon ( 30 ml ) oil

Heat oil in a large kadai ( large enough to hold two litres of water ).

Season it with mustard seeds. When they splutter, add asafoetida. Add cumin seeds, chopped garlic flakes, green chillies and finally curry leaves. Keep stirring till the garlic turns brown.

Remove from heat, wait for one minute and then add turmeric powder, chilli powder and salt. Keep stirring so that the seasoning does not get burnt.

Add the remaining ingredients , stir well and return the kadai to heat. Keep stirring gently over a low heat for five minutes.

Remove from heat. When cool , store in an airtight container . Makes about 1 1/2 kg chivda.

1 1/2 cup ( 185 g ) gram flour
1/2 teaspoon ( 3 g ) turmeric powder
1/2 teaspoon ( 3 g ) cumin powder
1/4 teaspoon asafoetida
4 peppercorns , powdered
1 teaspoon (5 g ) salt
2 tablespoon ( 30 g ) butter
2 tablespoon ( 30 ml ) oil
Oil for deep frying

Mix all the ingredients , except oil for deep frying , well. Add enough water and bind to a smooth dough.

Heat oil in a kadai.

Divide the gram flour dough into large enough portions to fit into the sev press and press out the sev directly into the hot oil in manageable lots.

Fry till crisp and golden brown. Store in an airtight container.

3 cups ( 375 g ) rice flour
125 g potatoes , boiled
1 tablespoon ( 15 g ) ginger - garlic paste
2 teaspoon ( 10 g ) chilli powder
1 teaspoon ( 5 g ) cumin ( jeera ) powder
1 teaspoon ( 5 g ) sesame seeds
A pinch of asafoetida ( hing )
1 teaspoon salt
1/2 cup ( 100 g ) butter

Peel and mash the potatoes well. Add butter and mix again . Add the seasoning and mix well. Put in the rice flour and mix well.

Turn out onto a floured surface and knead thoroughly.

Set a flat bottomed frying pan on heat with 5 cm deep oil . Take a handful of the dough , enough to fit into the chakli mould. Knead again into a soft pliable dough and put it into the mould. Press out chaklis and fry in hot oil till done. Makes about 30 chaklis.

1 cup ( 200 g ) rice
A lemon sized ball ( 40 g ) of jaggery
1/4 cup water
1 tablespoon ( 15 g ) poppy seeds
1/2 teaspoon ( 2 g ) cardamom - nutmeg powder

1 cup ( 125 g ) flour
A pinch of salt
1 teaspoon ( 5 g ) oil
Oil for frying

Grind rice to a fine powder. Sieve the rice flour and keep it aside. Heat the water and jaggery on a low heat till it is dissolved. Roast the poppy seeds and powder them . Mix only one cup rice flour with the ingredients given above.

Mix the flour , one teaspoon oil and salt well . Add enough water to mix to a soft dough . Divide it into six to eight balls. Roll each ball into a cup like shape and stuff with the prepared filling. Roll out into small puris. Deep fry in hot oil till done. Store in an airtight container.