Traditional Gujarati GathiyaVeg
Discover the secret to making authentic Halwai-style Gathiya right in your own kitchen with this easy , foolproof recipe! Made using simple pantry ingredients like besan (gram flour) , ajwain , black pepper , and a few aromatic spices , these gathiyas turn out perfectly soft on the inside with a light , crispy texture. This step-by-step guide covers all the essential tips and techniques to help you achieve the traditional Gujarati taste every time.
Ingredients
1 kg Gram Flour (besan)
1 glass (for the initial mixture) plus additional water as required to reach the right consistency
Oil: 1 cup (for the mixture) plus oil for frying
to taste Salt
1 tbsp Gathiya Soda
1 tbsp Asafoetida
2 tbsp Black Pepper (roughly crushed)
2 tbsp Carom Seeds (Ajwain)
Instructions
1
Sift the besan (gram flour) into a large mixing bowl. This removes any lumps and makes the flour lighter.
2
Create a hollow well in the center of the flour.
3
In a separate bowl, mix water, oil (peanut oil is recommended), salt to taste, Gathiya soda (or baking soda/papad khar as a substitute), and asafoetida (hing).
4
Use a hand blender or whisk until the mixture turns white and achieves a creamy, emulsified texture.
5
Add roughly crushed black pepper and crushed ajwain (carom seeds) to the besan.
6
Gradually add the liquid mixture to the besan, mixing slowly, to form a medium-soft dough.
7
Take a portion of the dough and knead it with a little extra water to ensure it is perfectly soft and pliable.
8
Heat oil in a kadhai over medium flame. Grease your Gathiya machine/press with a little oil.
9
Place the dough into the machine and press it directly over the hot oil in circular motions.
10
Fry on medium-to-low heat until golden and crisp. Avoid high flame to prevent them from staying raw inside.
11
Once golden, remove and drain excess oil.
Nutrition Facts
3 servings per recipe
