Authentic Gujarati Gathiya: A Step-by-Step Recipe

Ingredients

2 cups of Gram Flour (Besan)
1/2 teaspoon of Baking Soda
2 tablespoons of Oil
1/2 teaspoon of Turmeric Powder
1/2 teaspoon of Ajwain (Carom Seeds)
1/2 teaspoon of Black Pepper Powder
Salt to taste
Water as required
Oil for deep frying

Steps and instructions

Take gram flour in a large bowl, add baking soda, oil, turmeric powder, ajwain, black pepper powder, and salt.
Mix all the ingredients well.
Gradually add water and knead to make a firm dough.
Heat oil in a deep frying pan.
Take a portion of the dough and place it in a sev maker fitted with a big hole plate.
Press the sev maker to drop the dough into the hot oil.
Fry the gathiya on medium heat until it turns crispy and golden brown.
Drain on a kitchen towel to remove excess oil.
Allow it to cool completely and then store in an airtight container.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients for the gathiya dough.
Sev Maker - A utensil with different plates to create different shapes of gathiya.
Deep Frying Pan - A pan with high sides to deep fry the gathiya.
Kitchen Towel - A towel to absorb excess oil from the fried gathiya.

Recipe variations

Whole wheat flour can be used instead of gram flour for a healthier version.
For a spicy twist, add red chili powder or paprika to the dough.
Add crushed garlic or ginger-garlic paste to the dough for additional flavor.
Try adding different spices like cumin powder, coriander powder, or garam masala for a unique taste.
For a gluten-free option, use chickpea flour (besan) instead of regular flour.
Instead of deep frying, you can also bake the gathiya in the oven for a healthier alternative.
Experiment with different toppings such as sesame seeds, crushed peanuts, or dried herbs.
For a vegan version, substitute oil with melted vegan butter or margarine.
Add finely chopped fresh herbs like cilantro or mint to the dough for a refreshing flavor.

Recipe overview

Gathiya is a popular and delicious Indian snack made from gram flour and spices. This crunchy treat is perfect for tea-time and can also be enjoyed during festive seasons. The recipe is simple and straightforward, requiring basic ingredients that are usually found in any Indian kitchen. Expect to knead a firm dough flavored with spices such as ajwain and turmeric, which is then deep-fried until crispy and golden brown. The end result is a delectable snack with a unique flavor that will leave you and your loved ones reaching for more. Store these crispy delights in an airtight container and they can be enjoyed anytime!

Common questions

How do I make the gathiya crispy? To make the gathiya crispy, it is important to fry them on medium heat until they turn golden brown. This ensures that they cook evenly and become crispy.
Can I use any other flour instead of gram flour (besan)? Gram flour (besan) is commonly used in gathiya recipes as it gives a distinct flavor and texture. It is recommended to use gram flour for authentic gathiya. However, you can experiment with other flours if desired.
Can I make the gathiya dough in advance? Yes, you can prepare the dough in advance and store it in the refrigerator for a few hours. Just make sure to bring it to room temperature before frying the gathiya.
What is the purpose of adding baking soda to the dough? Baking soda helps in making the gathiya light and crunchy. It gives a nice texture to the final product.
How long can I store the gathiya? If stored in an airtight container, gathiya can be kept for up to 2-3 weeks. Make sure they are completely cooled before storing to maintain their crispiness.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients for the gathiya dough.
Sev Maker - A kitchen tool used to shape and press the dough into thin strands for frying.
Deep Frying Pan - A pan with high sides for deep frying the gathiya.
Kitchen Towel - To drain excess oil from the fried gathiya.
Airtight Container - For storing the gathiya and keeping it fresh.

Origin stories

Gathiya, a popular Gujarati snack, has a longstanding history in the region. The word "Gathiya" translates to "knot" or "to tie" in Gujarati, giving a hint to the unique twisted shape of this snack. Originating from the western state of Gujarat in India, it has become a staple in households and is often served with a variety of chutneys or pickles. The snack is renowned for its distinct flavor profile, where the spice of black pepper and the subtle hint of carom seeds blend harmoniously with the gram flour base. Traditionally, gathiya is prepared during festive occasions like Diwali, but it is so loved that it has found its way to everyday tea-time snacks. Interestingly, despite its fame in Gujarat, gathiya has transcended regional boundaries and is now enjoyed nationwide, reflecting the diversity and unity of Indian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.