 and spices. "Vanela" is a Gujarati word that means "rolled."){kind=link}
Vanela Gathiya is a crispy and savory snack made with gram flour (besan) and spices. “Vanela” is a Gujarati word that means “rolled.” This gathiya is prepared by rolling and twisting the dough in a particular style and then deep-frying it to achieve a crunchy texture on the outside and a soft texture on the inside. Due to the rolling process, they are called vanela. It is a perfect tea-time snack and is served with green chutney and raw papaya sambharo.
The key to making perfect vanela gathiya at home is as follows:
- Firstly, use store-bought besan (gram flour) because it is sticky and easily starchy. Also, sieve the besan to incorporate air particles into it.
- For making soft gathiya, I used gathiya soda, which is easily available in Indian grocery stores. However, you can also use papad khar or regular baking soda as an alternative.
- The vanela gathiya dough should be tight. Also, knead the dough for 4-5 minutes to make it smooth and starchy, allowing for easy rolling and twisting.
- Lastly, fry the gathiya on low to medium flame until it becomes crispy. Store the gathiya in an airtight container, and it will stay good for 1-2 months.
I am sharing the perfect ingredient ratio and a few fail-proof tips to help you make the perfect vanela gathiya on your first attempt. Do give it a try!
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Recipe Video
Vanela gathiya recipe | Gujarati vanela gathiya | Gathiya with special chutney and sambharo
Ingredients
For vanela gathiya
- 500 grm besan - gram flour
- 1 tbsp ajwain
- 1 tbsp hing
- ¾ cup water or as required
- 50 grm or 5 tbsp oil
- 5 grm or 1 tsp gathiya soda - soda ash
- 12 grm or 1 tsp salt
- 1 tbsp crushed black pepper or as required
- Oil for frying
Gathiya chutney
- 7-8 or 1 cup green chilli
- 1 cup coriander leaves
- 4 tbsp peanuts
- Some gathiya
- 1 tsp turmeric powder
- Salt to taste
- 1 tbsp sugar
- 1 tsp lemon juice
- Some water
Papaya sambharo
- 1 cup raw papaya
- 1 tsp red chilli powder
- ¼ turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 1 tsp sugar
- 1 tsp lemon juice
- Coriander leaves
Instructions
Making Vanela Gathiya:
- In a mixing bowl, sieve 500 grams of besan flour. Add 1 tablespoon of ajwain and 1 tablespoon of hing. Mix well.
- In another bowl, add ¾ cup of water, 5 tablespoons of oil, 5 grams or 1 teaspoon of gathiya soda, and 1 teaspoon of salt. Whisk it until the oil and water are combined.
- Add the prepared oil-water mixture to the sieved flour and knead it into a tight dough for gathiya.
- Grease the dough and your hands with oil, and continue kneading until the dough is nice and soft.
- The dough needs a good kneading until it is no longer sticky. It should be soft, smooth, and slightly change its color.
- Take a lemon-sized ball of dough and place it on a wooden board or rolling board.
- Using your palm, roll the dough into a nice long rope, twisting it every time you lift your palm. You can refer to the video for the twisting method.
- Deep fry the rolled dough on low flame. The gathiya will puff up, and remove them as soon as they are cooked.
- Sprinkle asafetida on the hot gathiya.
- Serve the vanela gathiya with chutney, fried chilli, and sambharo.
Gathiya Chutney:
- In a mixer jar, add 7-8 green chillies or 1 cup, 1 cup of coriander leaves, 4 tablespoons of peanuts, ¼ cup of prepared gathiya, 1 teaspoon of turmeric powder, salt, 1 tablespoon of sugar, 1 teaspoon of lemon juice, and some water.
- Grind it into a smooth paste.
- The Gathiya Chutney is ready.
Papaya Sambharo:
- Wash and remove the skin of raw papaya. Grate it using a grater with big holes.
- Add red chilli powder, turmeric powder, coriander powder, salt, sugar, lemon juice, and some coriander leaves. Mix well.
- The Papaya Sambharo is ready. Serve it with vanela gathiya.
Notes
For vanela gathiya
- Sieve besan flour so air particles incorporate in it and become slightly fluffy.
- Whisk oil and water so it will easily merge together.
- Knead the tight dough for gathiya.
- Knead and starch dough till it slightly changes its color and becomes smooth.
- Rest for 30-40 minutes
- Fry gathiya on low-medium flame. Do not fry it on high flame.
- Store prepared gathiya in an air-tight container. It stays good for 1-2 months.
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