Feb 16, 2014

Bhavnagari Gathiya (2nd recipe)

Bhavnagari Gathiya – A delicious snack, popular in Gujarat. Best with tea / coffee…


1 cup (120 g) besan (gram flour / kadala maav / chone pitti), sieve twice

½ teaspoon ajawain (ayamodakam), finely crushed

½ teaspoon pepper powder

¼ teaspoon asafoetida (hing)

3 tablespoon oil

½ teaspoon salt

¼ teaspoon cooking soda

¼ cup water (to knead)

250 ml oil (to deep fry)


In a bowl, mix besan with ajwain, pepper powder and asafoetida.

In a small tadka pan, heat oil on a medium heat. Switch off the heat and add salt and cooking soda (This recipe step is very important. Please do not miss this).

Pour hot oil onto besan mix and rub in well (first mix it with a thick tablespoon. Later mix with fingertips until well combined).

Now add water (3 – 4 tablespoon) and make a soft dough. If the dough is medium hard and difficult to press,  remove from chakali press (mould) and sprinkle little more water (1 – 2 tablespoon). Make a soft and sticky dough.

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 in 2 – 3 batches.  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.

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