Share
ARE you ready to embark on a culinary adventure that will fill your home with the irresistible aroma of spices and the delightful crunch of snacks? Look no further – homemade gathiya is here to steal the spotlight! Whether you're entertaining guests, celebrating a festival, or simply treating yourself to a tasty snack, gathiya has your back. Gathiya is a popular Gujarati snack made from gram flour and spices, usually served as a tea time snack with chai. It is typically deep fried and has a crispy exterior and soft interior. Let’s dive into the world of homemade gathiya and exploring different recipes that will make your taste buds dance with joy.
Classic Besan Gathiya: A Timeless Crunchy Delight
Let's kick things off with the timeless classic – the besan gathiya. This recipe requires just a handful of ingredients that are likely already sitting in your pantry.
Ingredients:
- 2 cups chickpea flour (besan)
- 1 teaspoon carom seeds (ajwain)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Water for kneading
- Oil for frying
Method:
1. In a mixing bowl, combine the chickpea flour, carom seeds, turmeric powder, red chili powder, and salt. Mix well to distribute the spices evenly.
2. Gradually add water and knead the mixture into a firm dough. The dough should be smooth and pliable.
3. Heat oil in a deep pan for frying.
4. Meanwhile, take a portion of the dough and place it in a gathiya maker or a piping bag with a thin nozzle attachment.
5. Press the dough through the gathiya maker, letting it fall directly into the hot oil. You can shape it into spirals or straight sticks – the choice is yours!
6. Fry the gathiya until they turn golden brown and crispy. Make sure to fry them in batches, avoiding overcrowding in the pan.
7. Once done, remove the gathiya using a slotted spoon and place them on a paper towel to drain excess oil.
8. Allow them to cool completely before storing them in an airtight container.
Masala Methi Gathiya: A Spicy Twist to the Traditional
Looking to spice things up a bit? The masala methi gathiya combines the earthy flavour of fenugreek with a kick of spices, resulting in a snack that's bursting with flavour.
Ingredients:
- 2 cups chickpea flour (besan)
- 1/2 cup chopped fresh fenugreek leaves (methi)
- 1 teaspoon fennel seeds (saunf)
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Water for kneading
- Oil for frying
Method:
1. Begin by washing the fenugreek leaves thoroughly and chopping them finely.
2. In a mixing bowl, combine the chickpea flour, chopped fenugreek leaves, fennel seeds, carom seeds, red chili powder, turmeric powder, garam masala, and salt.
3. Add water gradually and knead the mixture into a firm dough.
4. Heat oil in a deep pan for frying.
5. Take a portion of the dough and use a gathiya maker or a piping bag to shape the gathiya directly into the hot oil.
6. Fry until they turn crispy and golden brown.
7. Drain excess oil by placing them on a paper towel.
8. Once cooled, store them in an airtight container for a spicy and flavourful treat.
Bajra Gathiya: Embracing Nutritious Millet
Looking for a healthier option without compromising on taste? Bajra gathiya is the answer. This recipe introduces the goodness of millets into your snack time, adding a delightful nuttiness to the crunch.
Ingredients:
- 1 cup bajra (pearl millet) flour
- 1 cup chickpea flour (besan)
- 1 teaspoon carom seeds (ajwain)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Water for kneading
- Oil for frying
Method:
1. Begin by roasting the bajra flour in a pan over low heat until it turns aromatic and changes colour slightly. Let it cool.
2. In a mixing bowl, combine the roasted bajra flour, chickpea flour, carom seeds, turmeric powder, red chili powder, and salt.
3. Gradually add water and knead the mixture into a firm dough.
4. Heat oil in a deep pan for frying.
5. Shape the dough into gathiya using a gathiya maker or a piping bag.
6. Fry them until they become golden brown and crispy.
7. Remove excess oil by placing them on a paper towel.
8. Once they have cooled down completely, store them in an airtight container for guilt-free snacking.
Homemade gathiya recipes open up a world of possibilities for your taste buds. From the classic besan gathiya to the spicy masala methi version and the nutritious bajra gathiya, you have a variety of choices to suit every mood and occasion. So, roll up your sleeves, get those aprons on, and start creating these crispy delights that are sure to become your go-to snacks for every celebration or just a cosy evening at home. Embrace the art of gathiya making, and treat yourself to the satisfaction of crafting your very own crunchy creations!
