Hello all! I know I have been absent from blogging circuit. Due to personal reasons I was not able to put up any posts and I hope to get back to this world very soon. Keep supporting and visiting me always. Coming to this recipe, it was lying in my draft for long time but I never got chance to put it up. I am still coming to terms with my personal issues so I haven't had chance to make something new yet. The motichanna or its called gathiya also resembles karasev and its very easy to make. I think ingredients differ a bit in karasev and this spicy gathiya. I am sure all of you would love this version too. I don't know why we call it motichanna though. Ha ha...
- Gram Flour- 2 cups
- Chilli Powder- 2 tbsp.
- Water- 11/2 cup
- Asafoetida- a pinch
- Ajwain- 1/2 tbsp.
- Salt- to taste
- Oil- 2 tbsp. for the dough
- Oil- for frying.
In a bowl, mix gram flour, chilli powder, asafoetida, ajwain and salt. Mix well and add 2tbsp oil and water to make sticky dough. Be careful not to add too much water. It should be tight but sticky. The dough should have almost paste like consistency as you would see in pics below.
Heat oil in deep pan for frying motichannas. Here I have used big perforated spoon called jharan here. You can use the sev maker also. Since I used the jharan, I would go with my way of showing you how I made it. Place the jharan on kadhai and spread some dough on top of it and press it so long motichanas fall in hot kadhai. The heat has to be medium. Use another perforated spoon to deep fry the motichanas till they are golden and crisp. Repeat the process till the batter finishes. Drain out motichannas on paper and keep them in airtight container when they are cool. These are best kept for a week.
Motichana is tea time savoury but it can be had as an accompaniment also. Hope you loved this dish.
Here is step by step pics to enjoy.
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