Potato Chivda Recipe (Batata Chivda)

1. Heat oil a pan for frying.
2. Deep fry the potato salli on a medium heat into a light pink color. Remove on a paper towel and then transfer to a big  mixing bowl.
   
3. Deep fry the nylon tapioca (optional) on low-medium heat. In a few seconds, it will become bigger and milk-white in color. Keep stirring and frying for one more minute and then remove on a paper towel. Transfer to the mixing bowl.
   
4. Deep fry the cashews on low-medium heat, till they are pinkish brown in color. Remove on a paper towel and then transfer to the mixing bowl.
   
5. Deep fry the peanuts on a low-medium heat till they are darker in color. Remove on a paper towel and then transfer to the mixing bowl.
   
6. Deep fry the dry coconut slices on low heat. Remove on a paper towel as soon as they become light pink in color. Transfer to the mixing bowl.
   
7. Mix everything (peanuts, cashews, potato salli, and nylon tapioca) together.
8. Add salt and red chili powder and mix well.
   
9. After the mixture cools, add powdered sugar and mix again.
   
10. Store in an air-tight container and enjoy this delicious chivda, at any time of the day

*To make potato 'salli' or thin dried strands of potatoes, there are two different ways -

Method 1 :

1. Boil the potatoes just for a few minutes, till the outer skin becomes soft and can be scratched with your nail. The potato has to be firm both inside and outside. (I boiled them for 4 minutes on high heat.) When boiling, add some salt to the water used for boiling.
   
2. Now allow them to cool completely (you may even keep them overnight). This will make them firmer.
3. Peel off the skin of the potatoes and grate them to make long strands. Keep them as thick as you can.
   
4. Spread these strands on a plastic sheet and let them dry out completely (ideally keep in bright sunlight).
   
5. Remember to turn them around once or twice in a day.
6. The strands will shrink a little and turn brownish in 2-3 days. The following picture shows how they looked after 2 days of drying in the sun.
   
7. Store the potato 'salli' in a container for use any time. 2 medium size potatoes will make about 1/2 cup of the 'salli'.
   

   

Method 2:

1. Peel and grate the potatoes into long strands. Keep them as thick as you can.
2. Soak them in cold water (with some salt) for 10 minutes.
   
3. While they are soaking, keep water (plus some salt) in a pot for boiling. The quantity of water should be enough to hold all the potato strands.
   
4. When the water starts boiling, reduce the heat to low.
5. Scoop out the soaking potato strands from cold water and transfer them in boiling water.
6. When you do this, the boiling water will cool a little and will stop boiling.
   
7. Now increase the heat to high, and allow the water to boil again.
   
8. Let the potato strands stay in boiling water for about a minute and then turn off the heat.
9. With a slotted spoon, transfer to a strainer to drain away all the water.
   
10. Spread the potato strands on a plastic sheet, (ideally in bright sunlight) to dry completely. Remember to turn them around once every day to avoid sticking to the plastic.
    
11. The strands will shrink a bit and turn brownish in color after 2-3 days.
    
12. Store the potato 'salli' in a container for use at any time. 2 medium size potatoes will make about 1/2 cup of the 'salli'.