Leelo Chevdo is a special potato based namkeen and is a speciality of Vadodara . Vadodara is the second largest city of Gujarat and the word Leelo literally means wet and chevdo is a farsan or a namkeen .
I am sure you must be wondering how a namkeen can be wet , they are supposed to be crunchy . This is exactly what I thought the first time I saw it . It is strange , but a truth that I first tasted this namkeen in London. It is a speciality of Gujarat but I had never heard about it or tasted it. Let me tell you about this unique namkeen.
The farsan , as the Gujju’s call it is made with grated potatoes . You need to grate them on the thicker side and then immerse them into water. This way they do not charge the colour. After giving them a good wash , all the water is drained and the grated potatoes are spread on a thick kitchen towel. Once these are dry , they are fried till crisp and golden.
The next step is tempering the farsan. This is the most interesting part of the namkeen .Oil is heated and you add green chilly and cuurry leaves till they are crisp. Then immediately one needs to add some water along with some sugar. The sugar is cooked till you get a sticky one string consistency, just like any other sugar syrup. You add this syrup to the nameen along with fried nuts and raisins.The namkeen gets the texture from this particular tempering.It makes it Leelo , which means slightly wet.
Since the namkeen is wet , the shelf life of this namkeen is quite less , but of course the taste is absolutely amazing . The syrup added to it , is well cooked , and hence adds on to the shelf life but definitely less then the usual fried or roasted namkeens.
Leelo Chevdo from Vadodara is recipe of the day for the theme Sweets and Snacks.
Recipe Source – A Friend
4 potatoes , grated
4 tbsp chana dal
2 tbsp cashews
2 tbsp raisins
1 tbsp sesame seeds
1 tbsp sugar
1/2 tsp turmeric powder
2-3 green chillies , chopped into big chunks
Few curry leaves
Salt to taste
Oil to fry
Soak the channa daal for 3-4 hours.
Grate the potatoes , on the thicker side of the grater.
Wash 3-4 times , so that all starch is removed .
Drain the water from the potatoes and spread them on a thick towel .
All you need to do is air dry these grated potatoes .
Once dry deep fry the potatoes , while they are frying add salt to 1 tbsp water , dissolve and add it to the oil .
By adding salt solution the potatoes will naturally become salted .
Remove the crisp potatoes on a kitchen towel .
Now wash the daal and fry it .
Add to the potatoes .
Fry the cashews and raisins .
Heat a tbsp of oil .
Add green chillies , curry leaves and finally sesame seeds .
Switch off the gas and add turmeric powder .
Immediately add 1/2 cup waster.
Switch on the flame and add sugar .
Let the water boil and let the sugar dissolve .
Cook this till you get one thread consistency syrup .
Switch off the flame and add this syrup to the fried potatoes , daal , cashews and raisins .
Mix well so that the mixture is well coated with the syrup .
Leelo Chevdo is ready to serve.
This can be stored for maximum upto a week .
Refrigerate for longer storage .
Day 3 Motichoor Cheese Cake
Day 6 Rabdi
Day 9 Tum Tum – Nadiad Special