ganthia
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What is ganthia? glossary, uses + recipes
Ganthia is a popular deep-fried Indian snack originating from the state of Gujarat. It is a savory farsan (a term for Gujarati snacks) made primarily from gram flour (besan). Ganthia has a slightly irregular, thick, and often noodle-like shape, which distinguishes it from the finer strands of sev. It can range in texture from slightly soft to quite crunchy, depending on the specific type and preparation method.
The preparation of Ganthia involves mixing gram flour with various spices such as carom seeds (ajwain), turmeric powder, chili powder, and salt, along with a leavening agent like baking soda or papad khar (soda ash) to give it a light and airy texture. A little oil is also added to the dough. This mixture is then kneaded into a smooth, pliable dough. The dough is then placed in a sev sancha (a special kitchen tool with perforated discs) fitted with a disc that has larger holes, suitable for forming the thicker strands of Ganthia.
The Ganthia is then pressed out directly into hot oil, often in a circular motion to form coils. These strands are deep-fried until they turn a light golden brown and become crisp. Once fried, they are removed from the oil and drained on absorbent paper to remove excess oil. Ganthia is often enjoyed fresh but can also be stored in an airtight container for later consumption.
In India, particularly in Gujarat, Ganthia is a beloved snack enjoyed at any time of the day, especially with tea. It's a staple in the farsan shops and is a common item found in most Gujarati households. Different variations of Ganthia exist, including Mitha Ganthiya (a sweeter version) and Papdi Ganthiya (a flatter, flakier type). The city of Bhavnagar in Gujarat is particularly famous for its diverse varieties of Ganthia.
Beyond being enjoyed as a standalone snack, Ganthia is also a crucial component in various other Indian dishes, especially in chaats. It is often mixed with fiki papdi (plain crackers), chopped onions, tomatoes, potatoes, and various chutneys to create a delicious and textured chaat. Its slightly chewy yet crisp texture adds a unique element to these savory mixtures.
In conclusion, Ganthia is a quintessential Gujarati snack made from gram flour, characterized by its thick, irregular strands and savory flavor. Whether enjoyed as a simple tea-time treat or as a key ingredient in more elaborate chaat preparations, Ganthia holds a significant place in the culinary landscape of Gujarat and is enjoyed by many across India for its unique taste and texture.
Culinary uses of Ganthia
Ganthia is served as it is along with tea and pickles as a tea-time snack.
It is also used to make traditional Gujarati subzi.
It can also be added to chivdas and mixtures or bhels.
How to Store Ganthia
Store the ganthia in an air-tight container in a cool and dry place.
Health Benefits of Ganthia
Ganthiais a protein-rich snack as it is made of besan.
Since it is a deep-fried snack, health-conscious people should be careful of the portion size.
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