Achari moth chaat Recipe

Cooking Directions

• STEP 1.1. Rinse and soak the moth beans overnight. Drain the water and let them sprout for 8-10 hours.
• STEP 2.2. Heat oil in a pan and add mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds. Saute until they crackle.
• STEP 3.3. Add chopped onions, green chilies, and ginger-garlic paste. Cook until the onions turn translucent.
• STEP 4.4. Add turmeric powder, red chili powder, coriander powder, and achari masala. Mix well.
• STEP 5.5. Add the sprouted moth beans and cook for 5-7 minutes. Add salt and lemon juice to taste.
• STEP 6.6. Garnish with chopped coriander leaves, sev, and tamarind chutney. Serve hot as a snack or appetizer.

Cooking Tips

• You can adjust the spice level according to your taste by adding more or less red chili powder.
• You can also add chopped tomatoes and cucumber for extra freshness and crunch.
• Serve the chaat immediately after garnishing to maintain the crispiness of the sev.

Storage and Serving

• Achari Moth Chaat is best served fresh and hot.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the chaat in a pan or microwave before serving.