gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack |
by Tarla Dalal
Added to 170 cookbooks
This recipe has been viewed 122096 times
gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with 26 amazing images.
Tea-time becomes more than perfect when it features gathiya and jalebis . Learn how to make gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack |
Gathiya 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!
Gujarati style gathiya has carom seeds and asafoetida that gives 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 gathiyas.
Allow the Indian namkeen jar snack 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.
Tips to make gathiya: 1. Make sure you deep fry the gathiya on medium flame so they get cooked from inside. 2. Store in an air tight container upto days. 3. Resting of the dough is very important for the perfect crispy gathiya.
Enjoy gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with detailed step by step images.
- To make gathiya, heat ½ cup of water in a saucepan and add the papad khar and salt. Mix well and cook on a medium flame for 1 minute or till the papad khar dissolves completely. Keep aside.
- Combine the besan, asafoetida , carom seeds, hot oil and prepared papad khar mixture in a deep bowl and knead into a soft dough without using water.
- Cover it with the lid and keep aside for 15 minutes.
- Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Keep aside.
- Grease a “sev press” (along with its lid and ganthia plate) using a little oil, press the dough into it and cover it with the lid.
- Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the ganthia plate and drops directly into the oil.
- Move the “sev press” in a circular motion while turning the handle of the “sev press” in a circular motion at the same time.
- Deep-fry the ganthia on a slow flame, till they turn light yellow in colour and crisp while turning them at intervals. Drain on an absorbent paper.
- Repeat step 6 to 8 to deep-fry the remaining ganthias in 3 more batches.
- Cool completely and break into pieces using your fingers.
- Serve or store the gathiya in an air-tight container.
Gathiya, Gujarati Gathiya recipe with step by step photos
Nutrient values (Abbrv) per cup
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