HomeBreakfast RecipesChampakali gathiya recipe | chakri gathiya recipe | how to make Gujarati...

Champakali gathiya recipe | chakri gathiya recipe | how to make Gujarati gathiya | gathiya recipe

Gathiya is one of the most popular savory Gujarati snacks. Champakali or chakri gathiya is prepared from chickpea flour and regular spices. In this recipe, I share regular and methi gathiya recipes both are extremely easy to prepare with all available ingredients in your kitchen. It also has a very long shelf life and can be stored in airtight containers for months.

I share the perfect ingredient ratio and a few no-fail tips to help you to make perfect crispy and soft champakali gathiya on the first attempt. Do try this!

The key to making perfect champakali gathiya at home are
  • For gathiya dough, the ratio of water and oil should be equal.
  • For making soft gathiya, I used gathiya soda which is easily available in Indian grocery stores. But you can also use papad Khar or regular baking soda instead of it.
  • For soft and crispy gathiya, add water gradually and knead soft dough.
  • Fry gathiya on medium flame till it becomes crispy.
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Recipe video

Champakali gathiya recipe | chakri gathiya recipe | how to make Gujarati gathiya | gathiya recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dry namkeen, Snack
Cuisine Gujarati, Indian
Servings 1 box

Ingredients
  

  • 250 grms or 2.5 cup gram flour
  • ½ cup water
  • ½ cup oil
  • ½ tsp gathiya soda or papad khar
  • Salt to taste
  • 1 tsp crushed black pepper
  • 1 tsp ajwain
  • Water as required to make soft dough
  • ½ cup chopped methi leaves for methi gathiya
  • Oil for deep frying

Instructions
 

  • In a mixing bowl, add 250 grams or 2.5 cup gram flour in it.
  • Now, in a bowl, add ½ cup water, ½ cup oil, ½ tsp gathiya soda, crushed black pepper, ajwain, and salt to taste.
  • Mix with a hand whisker till it becomes a frothy white emulsion
  • Add mixture into dough and mix everything to make a soft dough.
  • Then in the dough, add little water at a time and make soft dough for gathiya.
  • Heat oil on medium flame. Put a small portion of dough into it, if it immediately comes to the surface without changing into brown then the oil is ready for frying.
  • Lower the heat on medium-low and then place champakali gathiya zara properly on kadai and grease with oil.
  • Then place soft dough on gathiya maker and rub it with your palm. Deep fry on medium heat till they turn crispy.
  • For another method, place the star chakri plate in a greased sevmaker and fill it with dough. The above hot oil moves the machine into circular motion.
  • Also, deep fry all gathiya on medium heat till it becomes crispy.
  • For methi flavor champakali gathiya, in the dough, add little water at a time and make soft dough for gathiya. Then add chopped methi leaves and mix well.
  • Then place dough on gathiya maker and rub it with your palm. Deep fry on medium heat till they turn crispy.
  • Methi flavor champakali gathiya is ready to serve.

Notes

  • Do not use gathiya soda or papad khar more than ½ tsp.
  • Fry gathiya on medium-low flame.
  • Store gathiya in an air-tight container for 10-12 days.
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