Moth Ka Chiwda Recipe - Homemade snack – fried moth with sev

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Main Ingredients : Moth sprouts, Gram flour (besan)

Cuisine : Delhi

Course : Snack

Moth Ka Chiwda

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

Moth Ka Chiwda Recipe - How to make Moth Ka Chiwda

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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Moth sprouts 2 cup

  • Gram flour (besan) sieved1/2 cup

  • Baking soda 1/2 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/2 tablespoon

  • Sugar 1 teaspoon

  • Oil for deep-frying

Method

Step 1

Drain and pat the moth dry. Set aside on a flat plate for thirty minutes. In a bowl mix together gram flour, baking soda, carom seeds, salt, red chilli powder, garam masala powder, sugar and five tablespoons water to make stiff dough.

Step 2

Heat sufficient oil in a kadai. Put the dough into a sev maker and holding the gadget over hot oil, press and let the sev fall in a large circle. Deep fry till light brown and crisp. Drain on absorbent paper and set aside to cool.

Step 3

Deep fry the moth in the same oil till crisp. Drain on absorbent paper and set aside to cool. In a bowl break the sev into smaller pieces and mix with moth. Toss well. Serve immediately or store in an airtight container.

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