- Prep Time: 7h 00 min
- Cook Time: 35 minutes
- Serving: 4 People
- Calories: 4309 kcal
- Carbohydrate Content: 343.4 g
- Cholesterol Content: 0 mg
- Fat Content: 306.46 g
- Fiber Content: 60.4 g
- Protein Content: 105.12 g
- Saturated Fat Content: 37.284 g
- Serving Size: 1
- Sodium Content: 4933 mg
- Sugar Content: 35.79 g
- Trans Fat Content: 58.897 g
A crunchy treat that has withstood the test of time, Lilo Chevdo, with its excellent taste and crunchy texture is loved across generations! Spicy yet relishable tasty treat is also easy to prepare. This chivda is best when getting together with friends especially on occasions as like Diwali festival, also it is the best medicine for sudden hunger pangs. To know how to make this chivda at home quickly at home following this easy recipe.
Ingredients of Lilo Chevdo Recipe
- Spinach - 200 gm
- Refined flour - ½ Cup
- Gram flour - 1 Cup
- Peanuts - ½ Cup
- Flattened rice (poha) - 1 Cup
- Dried green peas - ½ Cup
- Chickpea - ½ Cup
- Soda bi-carb - 1 Teaspoon
- Green chilies, slits - 6
- Cumin seeds - 1 Teaspoon
- Sesame seed - 1 Tablespoon
- Sliced dried coconut - ¼ Cup
- Raisins - 2 Tablespoons
- Salt - 1 Teaspoon
- Sugar - 1 Teaspoon
- Oil for frying - 1 Cup
How to Make Lilo Chevdo
Step 1: Soak dried green pea and chickpea in different-different vessels by adding soda bi-carb in it for about 6-7 hours. Drain the excess water and pat dry them with a cloth.
Step 2: Rinse 100 gm of spinach under running water and grind into smooth paste.
Step 3: Take half portion of grinded spinach in a bowl and add one tablespoon of oil, salt, and refined flour. Knead into the smooth dough.
Step 4: Then take remaining grinded spinach in a bowl and add one tablespoon of oil, salt, and gram flour. Knead into the soft dough.
Step 5: Heat oil in a deep pan.
Step 6: Meanwhile, take half portion of refined flour dough and roll out into semi-thick paratha, cut it into namak para shape, and deep fry them in the hot oil until lightly golden and crisp.
Step 7: Now, take half portion of gram flour dough and roll out into semi-thick paratha, cut it into namak para shape and deep fry them in the hot oil until lightly golden and crisp.
Step 8: Then add water to the remaining both the dough make thick batter separately.
Step 9: Take a perforated ladle overheated oil and using another deep ladle spoon the prepared mixture over the perforated ladle and just above the oil spared the batter. Fry this boondies with continuously stirring until lightly golden.
Step 10: Now, deep fry chickpeas, peas, poha, and peanuts until crisp and drain them.
Step 11: Also deep fry the remaining spinach until crispy.
Step 12: In a ½ teaspoon of hot oil roast the dried coconut slices, sesame seeds, cumin seeds, and green chilies slits.
Step 13: Mix these deep-fried ingredients along with remaining allspice. Give it a toss and mix everything well.
Step 14: Serve and enjoy.