Dish

Malang tod

Fried Grasshoppers

Malang tod is made with a variety of vegetables, including potatoes, onions, and cauliflower. The vegetables are coated in a batter made with chickpea flour and spices, and are then deep-fried until crispy. The dish is typically served with a side of chutney or ketchup. Malang tod is a popular street food in India, and is known for its crispy texture and bold flavors.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Insect Dish

Origins and history

Malang tod originated in India, and is believed to have been influenced by Persian and Mughal cuisine. The dish has been a popular street food in India for centuries, and is now enjoyed around the world.

Dietary considerations

Malang tod is typically vegan and gluten-free, but may contain traces of nuts or dairy depending on the preparation.

Variations

There are many variations of malang tod, with different vegetables and seasonings used depending on the region. Some versions may also include paneer (a type of Indian cheese).

Presentation and garnishing

Malang tod is typically served on a plate or in a bowl, and is garnished with cilantro and lemon wedges. The dish can also be served on skewers for a more portable snack.

Tips & Tricks

To make malang tod, be sure to use fresh, firm vegetables. The batter should be made with high-quality chickpea flour and spices for the best flavor. Adjust the amount of spice to suit your taste preferences.