In a mixing bowl, add 250 grams or 2.5 cups of gram flour and sieve it. Then add 1 tsp ajwain, 1 tsp hing, and 1 tsp crushed black pepper. Mix well.

Now, in a mixer jar, add ½ cup water, ½ cup oil, ½ tsp gathiya soda, and salt to taste. Grind it. The white mixture is ready.

Add the mixture into the dough and mix everything to make a soft dough. Then, in the dough, add a little water at a time and rub the dough until it changes its color and becomes stretchy.

Now, take a sev machine with an attached flower-shaped hole in the round disc. Grease the machine with a little oil. You can use a star-shaped chakli instead.

Add gathiya dough to the machine and close the lid. Heat oil on medium flame. Now, roll the machine in a circular motion and add gathiya into hot oil.

Fry all gathiya on medium heat until they become crispy.

Take out the fried gathiya onto a plate and sprinkle some black salt and hing on it.

Another method involves placing makhaniya gathiya properly on a kadai and greasing it with oil (refer to the video).

Then place the soft dough on the gathiya maker and rub it with your palm.

Deep fry on medium heat until they turn crispy.

Makhaniya gathiya is ready to serve with Gajar sambharo or store it in an airtight container.

In a mixing bowl, add 1 cup grated carrot, 2 chopped green chilli, some coriander leaves, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tbsp sugar, ½ tsp lemon juice and 1 tsp oil. mix well.

Add salt to taste and mix well.

Serve gajar sambharo with gathiya.