(Spiced Gram Flour Sticks)
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
In a paat, mix the gram flour, chilli powder, tymol seeds, salt and asafoetida.
Add oil and water to make sticky dough. The dough should have a paste-like consistency.
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.
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.
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.