Chilwas, Fried
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 171. The excerpt below is the record exactly as published.
Chilwas, Fried. — Wash clean from all grit. Flour a cloth well, sprinkle the chilwas on it while they are wet, and shake till the flour adheres to them. Fry them in Ixtiling fat till crisp. Serve with fried parsley, lemon slices, and cayenne pepper. The chil- was may be pickled or devilled for lialf-an-hour before flouring, in Housekeeper and Cook 249 lemon juice^ anchovy sauce^ and cayenne^ or curry powder and vinegar
Cook this with the app: pantry check, scaling, and the assistant.