HomeBreakfast RecipesGujarati vanela gathiya recipe | how to make vanela gathiya | Gathiya...

Gujarati vanela gathiya recipe | how to make vanela gathiya | Gathiya recipe

Vanela Gathiya is a popular Gujrati snack made of gram flour and spices. vanela is a Gujarati word that means rolled. This gathiya made with procedure involves rolling and twisting the dough in a particular style, it is a crucial part to make soft gathiya. Since these are rolled they are called vanela.

I will share an authentic gathiya recipe with a perfect ingredient ratio and a few no-fail tips that helps you to make the perfect vanela gathiya on the first attempt.

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Recipe video 

Gujarati vanela gathiya recipe | how to make vanela gathiya | Gathiya recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Indian
Servings 1 box

Ingredients
  

For vanela gathiya

  • 250 grms or 2.5 cup gram flour besan
  • ½ tsp gathiya soda
  • ½ tsp salt
  • 1 tsp ajwain
  • 1 tbsp crushed black pepper
  • ½ cup or 100ml water
  • ½ cup or 100 ml oil
  • 2-3 tbsp required Water to make soft dough

For chutney

  • 1 cup or 5-6 green chilli
  • ½ inch ginger
  • ¾ cup coriander leaves
  • ¼ cup gathiya
  • Salt to taste
  • ½ tsp sugar
  • ½ tsp coriander powder
  • 1 tsp lemon juice

Instructions
 

  • In a mixing bowl, sieve gram flour, gathiya soda and salt. Add ajwain and mix well.
  • Make a well in the center and add water and oil to it. Mix oil and water very well.
  • Now start adding dry flour with the oil and water mixture. Combine everything to make dough.
  • Take some water in a bowl and go on kneading adding water and oil till the dough is nice and soft.
  • Then dough needs a good kneading, by the end it should not be sticky. It should be soft, and smooth and slightly changes its color.
  • Take a lemon sized ball of dough and place it on a wooden board or rolling board.
  • Now using your palm make a nice long rope twisting it every time you lift your palm. Follow the video to see the twisting method.
  • Deep fry on low flame. They will puff up and remove as soon as they are cooked.
  • Remove and sprinkle asafetida on hot gathiya.
  • Now in a grinding jar, add green chilli, ginger, salt, sugar, coriander powder, lemon, coriander leaves and fried gathiya. Grind into a smooth paste. Chutney is ready.
  • Serve with fried chillies, papaya sambharo, and green chutney.

Notes

  • For even mixing, sieve soda and salt with besan flour.
  • The ratio of water and oil should be equal.
  • To make gathiya, roll the dough between your finger and palm.
  • Fry gathiya on low flame.
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