Shing Daria ni Chutney is a powder mix of peanuts, sesame seeds and roasted grams. The chutney is eaten sprinkled over Khakhra, the famed paper thin, crispy flat bread that is widely eaten in urban Gujarati households, especially the Jain households. It is usually a breakfast food eaten with accompaniments like jiralu, ghee, sugar, tempered moong beans, achaar masala or Shing Daria ni Chutney. Khakhra were made to consume the leftover rotis of the previous day but now one has mind boggling variety of Khakhra available in the market. They can either be machine made or hand made although the art of making hand made Khakhra is fast disappearing. It requires meticulous efforts to create perfectly rolled and toasted Khakhra. The most simple way to explain how they are made is to begin by rolling paper thin roti and cook it by pressing and toasting on a griddle until it becomes crispy. The perfect way of enjoying Khakhra is spreading some ghee and sprinkling the flavoring of choice like sugar, achar masala, jiralu or this Shing Daria ni Chutney.
The Shing Daria ni Chutney come together in a jiffy and could be enjoyed in numerous manner. I particularly like mixed with labneh meaning our hung curd and enjoy it as a dip to go along with some of my favorite Khakhra flavors like methi, moth, moong or methia masala…..
As all the ingredients needed to make it are pantry staples it is easy to make this chutney powder. Go give it a shot….
Shing Daria ni ChutneyPrint Recipe
- 1/2 cup sesame seeds
- 1/2 cup raw peanuts
- 1/2 cups daria/roasted gram
- 1.5 + 1 tablespoons groundnut oil/any neutral oil
- 2 teaspoons red chili powder
- 2 tablespoons amchoor/ dry mango powder
- 2 tablespoons sugar, powdered
- 1/2 teaspoon turmeric powder
Place a heavy bottom pan on medium flame.
Begin with roasting the sesame seeds for 5-7 minutes. Stirring for even roasting.
Remove the sesame seeds and add raw peanuts. Roast the peanuts until it has pale brown spots and the skins could be rubbed of easily. Remove from fire. Once cooled rub off and blow away the skins. In case you find skinned peanuts all you need to do is dry roast it.
Add a tablespoon of oil to the pan. Once it heats up add the daria and roast it until it releases pleasant aroma. Remove from flame.
Once the sesame seeds, peanuts and daria have cooled well separately grind them to a coarse texture.
In a large mixing bowl, bring all the ingredients except oil, together. Mix well.
Heat the oil a bit and add it to the mixture.
Mix well. The Shing Daria ni Chutney is ready for use.
Store it in a clean air tight jar.