Snacks · Nashta
Moti Channa
Spiced gram flour sticks
Long, straight, crisp, light-brown sticks of fried gram-flour paste, made by pressing a sticky batter spiked with chilli powder and ajwain through a perforated spoon into hot oil. A hot-spicy (tikho, taraylo) dry savoury that keeps for about a month.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a paat (mixing bowl/vessel), combine the gram flour, chilli powder, carom seeds (ajwain), salt and asafoetida.
Add the 2 tbsp oil and the water and mix to a sticky, paste-like dough.
Heat the frying oil in a kadai (deep frying pan) on a medium flame. Hold a jharan (extruder / perforated spoon) over the kadai, put some of the dough on it and press so that it drops through the holes into the oil as long, straight sticks (the Moti Channa).
Repeat until all the batter is used up. Then fry the Moti Channa, with the same jharan, until crisp and light brown.
Drain on absorbent paper and let the sticks cool completely. Store in an airtight container.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served at room temperature; a tea-time savoury that can also accompany dinner.
Nutrition
EstimatedPer serving
370 kcal
- Protein
- 14 g
- Carbohydrate
- 39 g
- Fat
- 18 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
1,850 kcal
- Protein
- 70 g
- Carbohydrate
- 193 g
- Fat
- 88 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Shelf life about 1 month.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos