Ganthias

by Tarla Dalal

Added to 146 cookbooks
This recipe has been viewed 5445 times

A Gujarati savoury which is an ideal accompaniment to jalebis or sweets.

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Preparation Time: 15 mins.
Cooking Time: 30 mins.
Serves 15.
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Ingredients

500 gms besan (Bengal gram flour)
1 tsp papad khar
1 1/2 tsp salt, leveled
2 pinches of asafoetida (hing)
1 tsp coarsely powdered black pepper
1 tsp carom seeds (ajwain)
8 tbsp oil
oil for deep-frying

For the ganthia chutney
1 cup sliced raw papaya
1 cup slit green chillies
3 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
3 tbsp besan (Bengal gram flour)
salt to taste

Method

Heat 1 teacup of water in a vessel, add the papad khar and salt and boil until the solids dissolve.
Sieve the gram flour and add the asafoetida, pepper powder, ajwain and boil.
Rub the oil into the besan thoroughly.
Add the salt solution and a little extra warter and make a soft dough.
With the help of a ganthia jhara (special perforated ladle), press a little batter at a time into the hot oil and deep fry for 1 minute. Repeat with the rest of the batter.
Serve hot with ganthia chutney.

For the ganthia chutney

Heat 2 tablespoons of oil in vessel and fry the mustard seeds.
Add the asafoetida, papaya and green chillies, 3/4 teacup of water and salt.
Cook for 2 minutes.
Apply the remaining oil to the gram flour and rub very well. Sprinkle this gram on the papaya and green chillies mixture.
Cover and cook for 5 minutes. Mix well.
Serve hot.