Nylon Sabudana Chivda: Navratri Vrat Food

How to Make Nylon Sabudana Chivda for Fast at Home

Hello Foodies,

Made these crispy and savory Navratri special snacks using nylon sabudana. I have added peanuts only, but you can add cashews, raisins, and almonds as per your taste and liking. After frying this nylon sabudana becomes crispy and puffy. I have used green chili here, but you can use red chili powder instead of green chilies.

The most interesting aspect of the nylon sabudana chivda is the use of crunchy peanuts, which contrast beautifully with the crispy and puffy sabudana, to give tastebuds an exciting ride. My Said(mother) does fast once a week, so she used to keep a batch of this at home, handy to munch when you are hungry during fast(or any day).

YouTube Video:

I also added one of my favorite snack, aloo ka lacha(crispy and fried potato sticks). I have shared below how to make this exotic snack. It is popular fasting munching snack and an easy and quick to make, which can be enjoyed by all age groups. The peeled potatoes are thickly grated as sticks which are later deep fried till it turns a crispy and golden brown color.

So, guys, this Navratri festival try this crispy, and delightful nylon sabudana flakes blended with peanuts, green chilies, grated and fried potatoes, sugar, and salt.

Check out other Navratri fasting recipes:

There are two varieties of sabudana :

Regular/Common Sabudana, which is roasted and dried.

Nylon Sabudana, which is steam boiled and dried.

Boiled Sabudana variety has more transparency in appearance, whereas Roasted Variety has no transparency.
Colour of the two varieties are also different:
Boiled type becomes a glowing transparent creamer-yellow color.
Whereas, roasted variety retains the original natural white color of cassava extract like Milk color.

Ingredients:

Nylon Sabudana ½ Cup
Potatoes 2-3, peeled
Peanuts ¼ Cup
Green Chillies 10 strips
Salt 1 Tsp
Sugar Powdered 1 Tsp
Oil for frying

Instructions:

To Make Aloo ka Lacha(Fried Potato Sticks):

Peel, wash, and grate potatoes.
Now rinse the grated potatoes in ice-cold water to remove the starch.
Squeeze out the water completely and pat dry potatoes.
Deep fry grated and pat dried potatoes into the hot oil.
Fry on medium to low flame until it becomes crispy and golden brown color.
Once done place them on a kitchen towel to remove excess oil.

To Fry Nylon Sabudana, Peanuts and green chilies:

In the same oil fry the nylon sabudana in batches till they are fried well.
It looks crisp, puffed up and ready, but they are not, so take your time and fry till they are cooked from the center.
Remove it and place it on a kitchen towel.
Now, fry peanuts till they are crispy and lightly golden brown and once fried remove it to a bowl.
Fry green chilies till they are crisp and there is no moisture left.

To Assemble the Nylon Sabudana Chivda:

While they are still warm, add salt, sugar, green chilies, potato chivda, peanuts, and mix everything well.
Let it cool down completely then serve or store in an airtight container for later use.
Serve, crispy nylon sabudana chivda with hot tea. Enjoy!!!

My Take:

Before deep-frying grated potatoes, rinse it with ice-cold water and thoroughly dry them, so this will help to remove excess starch from potatoes, and it will become more crispy and yummy.
Use a big size grater to grate the potatoes.
Cook them in small batches and on medium to low flame so that it will cook evenly.
I have made it so didn't coat the grated sticks of potatoes with cornflour, if you like to coat them with cornflour and then deep fry it.

Good Time To Eat:

It is good to eat Nylon Sabudana Chivda for Snacks.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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