Gujarati Snack(Farsan) – Bhavnagari Gathiya
Bhavnagari Gathiya (Farsan) is a famous Indian street Food of Gujarat; it is now widespread and liked by almost everyone and the world. Gujarati Cuisine is very popular for various Indian snacks, from Khakhra to Dhokla, and Bhavnagri Gathiya is among the most popular.
Gathiya or Ganthiya is a deep-fried, savory, and crunchy snack made of chickpea flour—a perfect tea-time evening snack to enjoy with hot tea or as a side dish with any meal.
This farsan or snack is readily available in the market in big or small packets for all the gathiya lovers. All the sweets mithai or farsan shops sell this farsan throughout the year.
This snack is easy to make at home and takes no time. Follow the video, step-step instructions, and some tips and tricks to make this delicious snack. The video has subtitles in Hindi if you are looking for भावनगरी गाठिया रेसिपी or Bhavnagari Gathiya recipe in Hindi.
Homemade gathiya has no comparison to the market ones in hygiene and cost. Trust me; this snack is so quick to make, and once you make you will never buy it from the market.
It has a long shelf life; make them lots, store them in an airtight container, and enjoy them for a month.
This Bhavnagari gathiya is a Gujarati style by deep frying the gram flour and spices mix by kneading a dough. The carom seeds (Ajwain) and asafoetida impart a strong flavor and aromatic punch, with papad Khar giving crispness and black pepper a slightly spicy touch to the snack, making it more tempting and delicious.
Here are a few suggestions to make perfect and delicious Bhavnagar gathiya at home.
- Suggest you use fresh gram flour in this recipe for the best results. If possible, pass through the sieve once.
- Do not use baking soda or baking powder. Papad Khar works best for this recipe.
- Add the correct amount of Papad Khar; using a measuring spoon.
- Accurate measurement of three ingredients – water, oil, and papad khar is essential for this recipe.
- Always fry the Gathiyas in medium hot oil on a high flame.
- It takes less time to fry them. Refrain from over-frying them. Please make sure the yellow color of the gathiyas is maintained.
Diwali is just around the corner; make this soft, crispy, and delicious Bhavnagari Gathiya at home and enjoy it in the evening with tea, lunch, or Diwali sweets to balance the sugar.
A wide range of Indian mithai and snacks(Farsan) recipe is available on the website. Make these delicious recipes at home and pack them in decorative boxes to gift to your friends and relatives. Trust me, you will gain lots of love and appreciation from them. This year on Diwali, make mithai and snacks at home and celebrate the festival of lights and joy with your loved ones.
Plus, you can also have a look at our other collections:
Indian Breakfast Recipes – Baked Beans Indian Style, Masala Umpa, Moong Paratha, , Aloo Methi Paratha.
Indian Lunch Recipes – Chana Dal Recipe, Theeki Meethi Lauki Ki Sabji, Tomato Kadhi, Bhindi Aloo, Besan ki Sabji.
Indian Snacks Recipes – Khaman Dhokla, Dahi ke Rice Pakora, Aloo Mint Kachori, Chana Dal Namkeen, Suva Puri.
Indian Bread Recipes – Rajgira Paratha, Easy Sprouted Moong Paratha Recipe, Moong Dal Paratha.
Indian Fasting Recipes – Farali Pattice, Rajgira Halwa, Farali Dhokla, Badam Coconut Barfi, Layered Coconut Barfi Recipe.
Indian Desserts Recipes – Dates Ladoo, Caramel Chocolate Fudge, Instant Kesar Peda Recipe, Mango Anjeer Dates Roll.
Table of Contents
Recipe Video
Recipe Card
Gujarati Snack(Farsan)-Bhavnagari Gathiya(Updated)
Ingredients
- 250 grams Gram Flour
- ½ cup or 100 ml Water
- ½ cup or 100 ml Oil
- ½ tsp Papad Khaar
- 1 tbsp Black pepper crushed coarsely
- 1 tsp Carom Seeds
- ¼ tsp Asafoetida
- Salt as per taste
Instructions
- In a mixing bowl, add ½ cup or 100 ml water, ½ cup or 100 ml oil, ½ tsp papad khaar, salt as per taste, ¼ tsp of asafoetida, and whisk for a few minutes till the mixture turns white or milky in color.
- Add 250 grams of gram flour, 1 tbsp coarsely crushed black pepper, and 1 tsp of carom seeds in another mixing bowl and mix all the ingredients well.
- Knead dough by adding the prepared water and oil mixture in batches. Please don't add any more water.
- Rest the dough for 10 minutes.
- After 10 minutes, knead the dough well once again. Now add little water at a time, beat it with your fingers, and soften the dough.
- The dough is perfect for frying when the color changes from dark to light yellow and soft in texture.
- Take the sev machine and grease it with oil.
- Transfer some mixture into the sev machine with the spoon and close it.
- To check the oil temperature, drop a piece of dough into the oil; if it pops up steadily, the oil is perfect for frying. Tip*- The oil temperature should be medium-hot. Do not fry in hot oil.
- Press and rotate the machine circularly to drop the gathiya into the oil. Fry them on a high flame.
- Allow the gathiya to fry for a few seconds. Do not flip to the other side immediately.
- Now flip over to the other side and fry.
- Refrain from over-frying the gathiya, and ensure the yellow color is maintained.
- Serve hot with green chilies and a hot masala chai.
How to make Bhavnagari Gathiya at home Step by Step Photos
- In a mixing bowl, add ½ cup or 100 ml water, ½ cup or 100 ml oil, ½ tsp papad khaar, salt as per taste, ¼ tsp of asafoetida, and whisk for a few minutes till the mixture turns white or milky in color.
- Add 250 grams of gram flour, 1 tbsp coarsely crushed black pepper, and 1 tsp of carom seeds in another mixing bowl and mix all the ingredients well.
- Knead dough by adding the prepared water and oil mixture in batches. Please don’t add any more water.
- Rest the dough for 10 minutes.
- After 10 minutes, knead the dough well once again. Now add little water at a time, beat it with your fingers, and soften the dough.
- The dough is perfect for frying when the color changes from dark to light yellow and soft in texture.
- Take the sev machine and grease it with oil.
- Transfer some mixture into the sev machine with the spoon and close it.
- To check the oil temperature, drop a piece of dough into the oil; if it pops up steadily, the oil is perfect for frying. Tip*- The oil temperature should be medium-hot. Do not fry in hot oil.
- Press and rotate the machine circularly to drop the gathiya into the oil. Fry them on a high flame.
- Allow the gathiya to fry for a few seconds. Do not flip to the other side immediately.
- Now flip over to the other side and fry.
- Refrain from over-frying the gathiya, and ensure the yellow color is maintained.
- Serve hot with green chilies and a hot masala chai.
How to make Bhavnagri gathiya (farsan) at home?
– In a mixing bowl, add ½ cup or 100 ml water, ½ cup or 100 ml oil, ½ tsp papad khaar, salt as per taste, ¼ tsp of asafoetida, and whisk for a few minutes till the mixture turns white or milky in color.
– Add 250 grams of gram flour, 1 tbsp coarsely crushed black pepper, and 1 tsp of carom seeds in another mixing bowl and mix all the ingredients well.
– Knead dough by adding the prepared water and oil mixture in batches. Do not add any additional water.
– Rest the dough for 10 minutes.After 10 minutes, knead the dough well once again. Now add little water at a time, beat it with your fingers, and soften the dough.
– The dough is perfect for frying when the color changes from dark to light yellow and soft in texture.
– Transfer some mixture into the sev machine with the spoon and close it.
– To check the oil temperature, drop a little dough into the oil; if it pops up after a few seconds, the oil is perfect for frying. Fry in medium hot oil.
– Press and rotate the machine circularly to drop the gathiya into the oil. Fry them on a medium flame.
– Allow the gathiya to fry for a few seconds. Do not flip it immediately.
– Now flip over to the other side and fry.
– Do not over-fry the gathiya, and ensure the yellow color is maintained. These gathiya are usually soft, and they fry very quickly.
– Serve hot with green chilies and a hot masala chai.
What is Gathiya?
Gathiya or Ganthiya is a deep-fried, savory, and crunchy snack made of chickpea flour—a perfect tea-time evening snack to enjoy with a cup of hot tea. Gathiya is a famous Indian street Food from Gujarat, liked by everyone in India and the rest of the world.
What is Ghatia?
Ghatia or Ganthiya is a famous Indian street Food from Gujarat. Gujarati Cuisine is very popular for various Indian snacks, from Khakhra to Dhokla, and Ghatia or Ganthiya is among the most popular snack. It is a deep-fried, savory, and crunchy snack made of chickpea flour and spices. A perfect tea-time evening snack to enjoy with a cup of hot tea. It is a common ingredient used in chivda or mixtures.
Conclusion
In this Bhavnagari Gathiya Recipe, we have shared how to effortlessly make perfect Bhavnagari gathiya at home. We have also shared the correct amount of papad khaar and oil to be used in this recipe to make crispy from the outside and soft from the inside gathiya, with all steps explained well in detail. This farsan recipe is straightforward and quick to make at home; even beginners can make it easily. Follow the steps and watch the video and make perfect Bhavnagari gathiya. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.