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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

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.