Farali Chivda Recipe | How to make Farali Aloo Chivda

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Farali Chivda – A to Z Maharashtrian Sweets 

Farali Chivda is one of the few dishes that I have tasted from the actual source and loved it. It’s also one of the dishes that prompted me to pick up this theme. Because I knew I get to taste this again and enjoy it.

Pradnya had given us a pack of this in her goodie bag when we had met last year. It was the most unexpected taste and one that gets quite addictive within minutes. For a typical south Indian, this may not appeal at the first taste, because of the sweetness, however, this grows on you within minutes because of the components it has.

When it came to picking up F, I had no trouble as I remembered this snack and Pradnya confirmed that can be done. she shared how she makes, while I had a look around over the other recipes and found that this is done differently by each. Meaning the other spice powders that get added are different as well.

I kept to the basic one and enjoyed it so much. Trust me, this gets completed in one sitting. What Pradnya gave us was white in colour and as you can see mine is bright red. Naturally, I had gone overboard on the red chili powder, still, it turned out a great combo with the sugar, raisins, and the chili powder.

As I said yesterday, these Farali Chivdas are consumed during the fasting time, so it also called Upwas Chivda / Batatyacha Farali Chivda.





How to make Farali Aloo Chivda 
Ingredients Needed:
Potatoes grated – 2 cups
Oil for deep frying
Other seasonings:
Peanuts, Cashews, Raisins, Almonds – a handful each
Powdered sugar as per taste (I used icing sugar)
Salt a pinch
Red chili powder – 1/2 tsp
How to make the Farali Chivda
Pick a big sized potato, scrub well and peel. Grate into 2-inch julienne using a wide grater.
Wash in water for at least 3 to 4 times until you feel the potatoes are not starchy.
Drain in a colander and pat dry with a cloth towel.
Now heat a Kadai with enough oil and deep fry these potatoes. Fry till golden. Drain onto a kitchen towel.
Next deep fry all the dry fruits and nuts. Remove to the bowl.
to the bowl, add the fried potatoes, roasted nuts, red chili powder, powdered sugar, cumin powder, salt and toss well till well coated.
Store in an airtight container.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

 

Farali Chivda Recipe | How to make Farali Aloo Chivda

Cuisine Maharashtra
Occasion Diwali
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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28 comments

  1. I know how addictive this mixture is. We get to see all regional flavors in local Indian stores and my husband keeps stock of snacks handy and this is one of them. 🙂 Now you are tempting me to make some at home.

  2. I don't remember tasting this farali chivda but remember seeing it in the goodie bag. My nephews must have finished it all before I got to taste it. 🙂

  3. The post made my mouth water Valli! I have seen some trail mixes here that combines the sweet and spicy things together. This one sounds really delicious with potatoes also in it!

  4. such an addictive snack, yours has come out better than the store bought ones, Valli …

    and pradnya better make this for me and send it over :))

  5. OMG Valli. Your farali chivda took me back to the store in India from where my mom used to get it. I have to include it in my list for the next courier coming from home. Until then, I will try making it from your recipe.

  6. I love it and tried but cud not get the crispy farali. I followed the instructions. Shud the grated aloo be dried in sun ? Still it was wet even after i dried it.

  7. No I didn’t sun dry the aloo chips. After washing it for 3 to 4 times, I pressed it hard to remove all the excess water and then tried it. The step by Step pictures shows you all that. Also after you pat dry the chips if you feel if it is wet, you need to fry them in hot oil in low to medium flame for the chips to become crispy.

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