Snacks made with besan are a specialty of Gujarati cuisine and are adored throughout India. The chickpea flour used to make deep fried and delicious bhavnagari tikha gathiya sev is a quick and simple way to make a tasty snack for evening tea time.
Cooking it is a breeze, and it’s a hit with foodies of all ages. That said, other notable munchies from the Indian state of Gujarat include dhokla and fafda. Here’s an easy to make Gugarati gathiya recipe to master at home.
How to Make Gathiya
What You’ll Need
Below, please find a list of items you’ll need to gather before making this gathiya recipe.
- A pinch of hing
- ¼ tsp salt
- 2 tbsp oil
- ¼ tsp baking soda
- ½ cup water
- oil for frying
- 2 cups besan, also referred to as gram flour
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp ajwain or carom seeds
Method Used for Making Gathiya
- In a big bowl, start by adding 2 cups of besan.
- Toss in a pinch of hing, your turmeric, chilli powder, the ajwain, and a quarter teaspoon of salt.
- Moreover, include 2 tablespoons of oil and 1/4 teaspoon of baking soda.
- Stir thoroughly to combine all of the seasonings.
- Now mix in a quarter cup of water, or as much as you need.
- Oil your hands and knead the dough until it is smooth, soft, and no longer sticky.
- Spray oil into the mould with the huge holes and press dough into the mould.
- Furthermore, press and distribute the gathiya / sev in heated oil in a circular motion, being careful not to overlap.
- Turn it over after a minute and cook the other side.
- Last but not least, place on paper towels to soak up excess oil, then proceed with creating additional gathiya out of the leftover batter.
FAQs
It’s best to deep fry gathiya so you can achieve the lovely crispy texture that is actually the signature characteristic of this dish.
Store it in a cool, dry area for up to 20 days, if you can resist eating it for that long!
It’s not good to consume foods that are deep fried. However, gathiya has a range of health benefits due to its besan or chickpea flour ingredient. Bengal grams, a kind of chickpea, are commonly used to make chickpea flour because of their versatility and subtle, nutty flavour. This flour, which can be made at home with little effort, has lately gained appeal as a gluten-free substitute for wheat flour all around the globe.
