Gathiya Recipe (Gujarati Style Gathiya)

Ingredients

• 1 3/4 cups besan (gram flour)
• 1/2 tsp papad khar
• 1 tsp salt (namak)
• 1/2 tsp asafoetida (hing)
• 1 tsp carom seeds (ajwain)
• 3 tbsp hot oil
• oil for greasing and deep-frying

Steps

1. Prepare the Papad Khar Mixture: Heat ½ cup of water in a saucepan. Add the papad khar and salt. Mix well and cook on a medium flame for 1 minute or until the papad khar dissolves completely. Set aside.
2. Knead the Dough: In a deep bowl, combine the besan, asafoetida (hing), carom seeds (ajwain), hot oil, and the prepared papad khar mixture. Knead this into a soft dough without using extra water.
3. Rest the Dough: Cover the dough with a lid and set aside for 15 minutes.
4. Smooth the Dough: Grease your hands with a little oil and knead the dough once more to smoothen it lightly. Keep aside.
5. Load the Press: Grease a "sev press" (along with its lid and ganthia plate) using a little oil. Press the prepared dough into the press and cover it with the lid.
6. Extrude into Oil: Heat the oil in a deep non-stick pan. Hold the "sev press" above the hot oil (at a slight distance). Turn the handle of the "sev press" so that half of the dough is forced out of the ganthia plate and drops directly into the oil.
7. Fry the Ganthia: Move the "sev press" in a circular motion while simultaneously turning its handle in a circular motion.
8. Cook to Crisp: Deep-fry the ganthia on a slow flame, turning them at intervals, until they turn light yellow in color and become crisp. Drain the fried ganthia on an absorbent paper.
9. Repeat: Repeat steps 6 to 8 to deep-fry the remaining ganthias in 3 more batches.
10. Cool and Break: Cool the fried ganthia completely and break them into smaller pieces using your fingers.
11. Serve or Store: Serve immediately or store the gathiya in an air-tight container.