By Krati Purwar
May 24, 2024
If you talk about snacks, there is no one better to guide you than a Gujarati. From dhokla and khakra to khandvi and gathiya, the regional cuisine is an ace guide to looking for healthy and gluten-free meals. Here is the recipe for making gathiya at home and enjoy them every day with tea or coffee.
½ teaspoon papad khar Oil for frying 1.75 cups of besan (gram flour) 1 teaspoon carom seeds Salt to taste 2 teaspoons red chilli powder ½ teaspoon asafoetida 3 tablespoons oil
Heat water in a saucepan along with a pinch of salt. Add papad khar to it and cook until it dissolves.
Combine the water with besan, asafoetida, carom seeds, salt to taste, and red chilli powder. Knead a soft dough.
Keep it aside covered for 15 minutes. Grease your hands with oil and make small balls of dough.
Press the dough balls in a machine. Meanwhile, take a kadhai and heat the oil in it.
Press the dough through the machine in the shape of a long snake. Move it in a circular motion to cover the base of the kadhai.
Deep-fry until gathiya has a yellow colour and crisp texture. Break them and store them in an airtight container.