How to make Moth Ka Chiwda -
Homemade snack – fried moth with sev
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Moth Sprouts (अंकुरित मोठ), Gram Flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Moth Ka Chiwda checkout Moth ke Batashe, Missal Pav - SK Khazana, Missal Bunny Chow . You can also find more Snacks and Starters recipes like Citrus Glazed Carrots Apple Crisp Potato Noodle Cutlet Orange Chicken - SK Khazana
Moth Ka Chiwda Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Moth Ka Chiwda Recipe
Moth Sprouts 2 cup
Gram Flour sieved 1/2 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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
