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- Duration: 45 minutes
- Serves: As many as you like people
Spice Level: Low
To keep it soft, it is essential to add some cooking soda to the dough.
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Gathiya is a popular Gujarati, tea-time snack made from chickpea flour (besan), which is moulded into strips and then, deep fried. It is a must for Holi and is also known as Ghati. Its variant comes in a sweeter version and is called Mitta Gathiya.
- Chickpea flour (besan ) (2 cups)
- Carom seeds (Ajwain) (1 tsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Cooking Soda (2 tsp)
- Oil (For frying)
- Sift the besan, cooking soda and salt into a paraat.
- Add MTR Lal Mirch/Red Chilli Powder and ajwain to the mixture and mix well.
- Next, add oil and salt to it and mix all the contents well with your palms so that you see the formation of rough balls.
- Next, knead the mixture into dough using water but add the water little by little to ensure that the dough does not get too soft.
- Grease the dough with oil and keep it covered with a wet cloth for about half an hour.
- Divide the dough into two parts and place one part in the gathiya maker (choose one with the big-holes mould).
- Heat some oil in a kadhai and set the flame to medium. Press the gathiya maker and let the strings of the dough fall into the oil.
- Fry till the strings turn golden and crisp.
- Drain the excess oil by placing the strings on a kitchen tissue paper. Let the gathiya dry in open air and then, break it into small pieces.
- When cool, store them in an airtight container.
- Serve as a snack with tea.