Saturday, July 24, 2010

Bombay Chiwda- Snack Mix

Bombay Chiwda is a traditional side dish that originates from the city of Mumbai (formerly known as Bombay), India. This dish is often served as a snack, and can be found all over the world. Bombay Chiwda made its way to the Caribbean islands by way of the laborers brought to the region by the Europeans. Many from India and China came to the Caribbean to work the various plantations and brought their traditional style of cuisine with them. Much of the Indian influence remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.


3 Cups Canola oil or Ghee( Clarified Butter) for frying
1/3 Cup salted Peanuts
1/3Cup saltedCashew
1/4 Cup whole Almond
1/4 Cup blanched Pistachio
1/4 Cup Pumpkin seeds
1/4 Cup Pine Nuts
2-3 thin sliced hot Green chilies
1 Tablespoon Fennel seeds
5 Curry Leaves
3 Tablespoon fresh Coriander Leaves
2/3 Cup thick pounded Flat Rice( Rice flakes available at your Asian Market)
1/4 Cup Raisins
1/4 Cup dried Currants( substitute with additional Raisins if Currants are not available)
1/4 Cup chopped Dates
1/2 teaspoon Kosher Salt
1/4 teaspoon Madras Curry Powder
2 Tablespoon Maple or Date Sugar
1/3 Cup green lentils
1Cup deep fried Sev Noodles ( Chickpea Flour Noodles)*

1. Heat oil or ghee in a deep-frying pan over a moderate heat.

2. Place the peanuts in a wire-mesh sieve and lower it into the oil.

3. Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.

4. In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.

5. Pat the nuts dry with more paper towels, blot off any excess oil.

6. Transfer all the nuts to a bowl.

7. Increase the heat of the oil and place the green chilies in the sieve and lower them into the oil and fry until crisp.

8. Lift out the sieve and transfer the chilies to the paper towels to drain.

9. Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.

10. Drain on paper towels.

11. Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and rice floats (It should not brown only turn golden).

12. Fry the remaining flat rice and dry on paper towel. Blot all the excess oil while still hot.

13. Add the flat rice to the bowl of nuts and toss to mix.

14. Add the salt , sugar & spices in a small bowl, and mix to incorporate.

15. Combine the raisins, currants and dates in a bowl.

16. Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.

17. Finally, combine all the ingredients and toss gently to mix.

18. Cool to room temperature and store in an air tight container.

* Should you not be able to locate Sev noodles at your local Asian Market, purchase Rice Flour noodles as a substitute

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