Lilo Chevdo Recipe

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.