Agra dalmoth
AI-drafted · awaiting admin review
Crisp fried masoor dal and gram-flour sev mixed with nuts and tangy spices; Agra's famous namkeen.
Region: AgraOccasion: Tea-time snack; festivals and travelTime: 1 hour + 4 hours soakingServes: About 500 gVegan
Ingredients
- 1 cup whole masoor (red lentils) or split masoor, soaked 4 hours
- 1 cup besan for sev, ½ tsp ajwain, a pinch of turmeric, salt
- ¼ cup peanuts, ¼ cup cashews
- 1 tsp red chilli powder, 1 tsp amchur, 1 tsp black salt, ½ tsp powdered sugar
- Oil for deep frying
Method
- Drain the soaked dal, spread it on a cloth and pat it completely dry.
- Fry the dal in small batches in hot oil until crisp and the sizzling stops. Drain on paper.
- Make a soft dough of besan, ajwain, turmeric, salt and water and press thin sev directly into hot oil. Fry until crisp.
- Fry the peanuts and cashews.
- Mix everything with chilli, amchur, black salt and sugar while still warm. Cool and store airtight.
History
Agra's namkeen-makers have long been known for dalmoth, sold alongside petha in the city's sweet shops.
Significance
Dalmoth and petha together are the classic edible souvenirs from Agra.