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- Duration: 30 minutes
- Serves: 2-4 people
Spice Level: Low
Vanva can be stored in an airtight container and will remain fresh for several days. The thinner you roll the dough, the crispier it will be. Remember to keep the besan dough stiff.
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Vanva is a famous snack, mainly consumed during festivals, which emerged from Gujarat’s Kathiyawad region. It is must during monsoons and for the Janmastami festival and is Gujarat’s version of a spicy poorie.
- Chickpea flour (besan) (1 cup)
- Oil (2 tbsp)
- Salt (To taste)
- Carom seeds (ajwain) (1 tsp)
- Black pepper powder (kali mirch) (1 tsp)
- In a mixing bowl, put in the besan, salt, ajwain, kali mirch and oil.
- Knead with water into medium-soft dough.
- Make small balls of the dough and roll each one out using dry flour to dust (as and when needed), into a poorie sized disc.
- Heat oil in a kadhai and deep fry the discs/Vanva one by one on medium flame.
- Serve hot with pickle.