Here's the recipe link of Bhavnagari Gathiya (2nd recipe)
A tasty snack in Gujarati cuisine. Recipe from Modern cookery Part 1 by Thangam Philip.
115 g gram flour / 1 cup / 200 ml Indian standard measuring measuring cup
30 g hot oil
60 ml water
1/2 teaspoon soda bicarbonate ( cooking soda )
1/2 teaspoon salt ( or to taste )
1/2 teaspoon ajwain
A pinch asafoetida ( hing )
1/2 teaspoon crushed peppercorns
Extra 1 – 2 teaspoon oil
300 ml Oil for frying
Sift gram flour. Add crushed peppercorns, ajwain and asafoetida.
Add hot oil and rub in well.
Dissolve salt and soda in 60 ml of water. Bring to a boiling point and cool.
Make a well in the centre of the flour and prepared water (first start with 30 ml water and add extra water little by little until it become stiff) enough to make stiff dough.
Add extra 1 – 2 teaspoon oil and knead again.
Knead the dough till quite smooth.
Heat oil in a kadai and reduce heat to medium. Press through sev mould / chakali press / gathia maker ( disc with big hole ) directly into hot oil. Fry till crisp and golden color. Drain out oil and place on kitchen towel to absorb extra oil. Store it in an airtight container. Best with tea / coffee.