HomeBreakfast RecipesVanela gathiya recipe | Gujarati vanela gathiya | Gathiya with special chutney...

Vanela gathiya recipe | Gujarati vanela gathiya | Gathiya with special chutney and sambharo

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:
  1. Firstly, use store-bought besan (gram flour) because it is sticky and easily starchy. Also, sieve the besan to incorporate air particles into it.
  2. 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.
  3. 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.
  4. 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

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Snack, Street Food
Cuisine Indian
Servings 1 box


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


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.


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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