Gathiya
22-10-2024
www.kitchenfoodrecipes.com
Ingredients:
2 cups of gram flour (besan)
1 teaspoon ajwain (carom seeds)
1/2 teaspoon black pepper powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing (asafoetida)
1/4 teaspoon baking soda
2 tablespoons oil (for dough)
Salt to taste
Water (as required)
Oil for deep frying
Instructions:
Prepare the Dough
In a large mixing bowl, sift the gram flour (besan) to avoid any lumps.
Add ajwain (carom seeds), black pepper powder, turmeric powder, hing, and baking soda to the gram flour. Mix well.
Add salt and 2 tablespoons of oil into the mixture and rub it well with your hands until it gets a breadcrumb-like texture.
Slowly add water, little by little, to form a smooth and soft dough. The dough should not be too tight or too loose, as we need to squeeze it through a sev maker.
Set Up the Sev Maker
Take a sev maker or chakli press with a large-holed disc.
Grease the inside of the sev maker with a little oil and fill it with a portion of the dough.
Fry the Gathiya
Heat oil in a deep pan over medium heat for frying. Ensure the oil is hot but not smoking.
Squeeze out the dough through the sev maker directly into the hot oil, creating long, thin strips of gathiya.
Fry the gathiya on medium flame until they turn golden brown and crisp.
Remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Cool and Store
Allow the gathiya to cool down completely. Once cool, store them in an airtight container to keep them crispy for several days.
Serving Suggestions
Serve gathiya as a tea-time snack or with spicy fried green chilies and chutney on the side.
Gathiya pairs perfectly with a hot cup of masala chai.
Enjoy this crunchy, savory treat at any time of the day!
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