How to make Moth ke Batashe - Spicy moth filled in crisp puris and served.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Moth Sprouts (अंकुरित मोठ), Golgappe
Cuisine : Indian
Course : Snacks and Starters
Moth ke Batashe 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.
You can also find more Snacks and Starters recipes like Peas and Paneer Cigars, Prune Chicken Burger, Mathri, Coffee and Prune Cake.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Moth ke Batashe Recipe
Moth Sprouts 1 cup
Golgappe 12-16
Salt to taste
Turmeric powder 1/4 teaspoon
Onion 1 medium
Green chillies 2-3
Chaat masala 1/2 teaspoon
Juice of ½ lemon
Fresh mint sprigs for garnishing
Method
Step 1
Boil 2 cups water in a deep non-stick pan, add moth sprouts, salt and turmeric powder and mix well. Cook till the moth sprouts are done. Strain and transfer into a bowl.
Step 2
Finely chop onion and green chillies.
Step 3
Add onions and green chillies to the bowl. Add salt, chaat masala and lemon juice and mix well.
Step 4
Break a little of the crust of each golgappa, fill it up with a spoonful of the moth mixture.
Step 5
Arrange on a serving platter, garnish with mint sprigs and serve immediately.
