Ganthias, Gujarati Gathiya Recipe
by Tarla Dalal
Added to 169 cookbooks
This recipe has been viewed 96467 times
Tea-time becomes more than perfect when it features ganthias and jalebis . Ganthia is a crunchy and savoury snack that has been loved by generations of Gujaratis. It has gained its share of fame in other parts of India and the rest of the world too!
Carom seeds and asafoetida give the besan dough a flavourful and aromatic punch while papad khar ensures the ideal crispiness.
Papad Khar is an essential and vital ingredient in papad making, where it contributes to the crispness and expansion of fried papads. Dissolved in water and added to the Ganthia dough, it does its job here too.
Allow the Ganthias to cool completely before breaking them and storing them. Keep them in a dry, airtight container and enjoy with hot cups of tea and enticing sweets.
You can also try other Gujarati snacks like Masala Khakhra and Sev Murmura .
Ganthias, Gujarati Gathiya Recipe recipe with step by step photos
Like gathiya recipe | Gujarati gathia |
Nutrient values (Abbrv) per cup
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.