(Spiced Gram Flour Sticks)


Gram Flour- 2 cups
Chilli Powder- 2 tbsp.
Water- 11/2 cup
Asafoetida- a pinch
Tymol Seeds- 1/2 tbsp.
Salt- to taste
Oil- 2 tbsp. for the dough
Oil- for frying


  1. In a paat, mix the gram flour, chilli powder, tymol seeds, salt and asafoetida.
  2. Add oil and water to make sticky dough. The dough should have a paste-like consistency.
  3. In a kadai, heat the oil for frying on a medium flame. Place a jharan( extruder/ perforated spoon) on the kadai. Put some dough on the jharan and press it  so the batter falls into the oil through the perforations, forming long , straight Moti Channa.
  4. Repeat the process till the batter is finished, then use the same jharan to deep-fry the Moti Channa till they turn crisp and light brown in color.
  5. Remove the Moti Channa on an absorbent paper to drain off the excess oil. Allow the Moti Channa to cool before storing in an airtight container.

To Serve

Moti Channa is served at room temperature and has a shelf life of approximately 1 month. Moti Channa is a tea- time  savoury but can also be served as an accompaniment for dinner.

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