Gathiya is one of the most popular and all time favorite savory and crunchy Gujarati snacks. Bhavnagari gathiya is an extremely easy tea-time evening snack prepared from chickpea flour. It also has a very long shelf life and can be stored in airtight containers for months. It is quick and easy to prepare and is liked by all age groups.
Bhavnagari gathiya is an extremely simple recipe. I share the perfect ingredient ratio and a few no-fail tips to help you to make the perfect gathiya on the first attempt.
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Recipe Video
Bhavnagari gathiya recipe| How to make gathiya | Gujarati gathiya
Ingredients
- 250 grms or 2.5 cup gram flour
- 1 tsp crushed black pepper
- 1 tsp carom seeds ajwain
- ½ cup water
- ½ cup oil
- ½ tsp papad khar
- Salt to taste
- Oil for deep frying
Instructions
- In a large mixing bowl take 250 grams or 2.5 cups besan.
- Then add 1 tsp crushed black pepper and 1 tsp crushed carom seeds. Mix well
- In another bowl, add ½ cup water, ½ cup oil, ½ tsp papad khar, and salt to taste.
- Mix with a whisker and make white fluffy liquid.
- Add oil and water mixture into the flour and knead semi-soft dough.
- Divide the dough into 2 parts, then add water little by little and knead the dough till its changes it's color and becomes very soft.
- The dough will be slightly sticky, grease the hand with oil and combine all dough.
- Heat the oil to medium flame. Grease the grater or gathiya zara with oil.
- Place dough grater and spread with your hand palm.
- Flip over and fry gathiya on medium-low flame.
- Drain crispy gathiya on a plate and repeat making more gathiya with the remaining dough.
Notes
- The ratio of water and oil should be equal.
- papad khar gives better results than baking soda.
- Knead the dough till it changes its color and becomes soft.
- fry gathiya on medium-low flame.
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