Delicious Methi Gathiya Recipe, Easy to Make in 30 Minutes
Gathiya is one of the popular savory snacks from the state of Gujarat. It is made from chickpea flour, spices, and oil, shaped into thin, twisty strips, and deep-fried until crispy.
Many varieties of Gathiya are available in the market, including Papdi gathiya, Bhavnagri gathiya, Methi Gathiya, and Palak gathiya.
Today, I want to share a simple recipe for Methi Gathiya that you can make at home in just 30 minutes using ingredients you likely already have.
Methi Gathiya is a perfect winter snack(farsan recipe) to relish any time of day, and it has a long shelf life, so make a big batch and store it in an airtight container. You don’t need any special equipment to make this recipe, just a regular gathiya ring. The thickness of the gathiya depends on the size of the sev maker mold and personal liking.
Here are some tips to ensure your methi gathiya turns out perfectly:
- Use equal parts water and oil in the recipe.
- Use papad khar to make the gathiya soft, or baking soda or gathiya soda from the grocery store.
- Knead the dough with the oil and water mixture prepared. Do not add any additional water. The ratio is perfect.
- The dough will be slightly sticky. Knead well gently for a few minutes. Add water gradually and knead the dough until it turns soft and smooth.
- Always fry these methi gathiya on a medium flame until crispy.
- I have used a regular gathiya ring to make gathiya, but if you have champakali jara (mould), you can use it.
Enjoy your delicious homemade Methi Gathiya!
Watch the video, follow step-by-step instructions with the photos, and make this delicious mouth-watering methi gathiya recipe at home in 30 minutes. For मेथी गाठिया रेसिपी हिंदी में, the video has subtitles in Hindi.
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Table of Contents
Recipe Video
Recipe Card
Delicious Methi Gathiya Recipe, Easy to Make in 30 Minutes
Ingredients
- 250 grams Gram Flour
- ¾ cup Fresh Fenugreek (Methi)
- ½ cup Oil
- ½ cup Water
- ¼ tsp Papad Khaar
- Salt as per taste
- ¼ tsp Asafoetida
- ½ tsp Carom Seeds
- ½ tbsp Crushed Black Pepper
Instructions
- Take a bunch of fresh fenugreek, pluck the leaves, discarding the stem.
- Sift 250 grams of gram flour into a large bowl.
- Add ½ tbsp coarsely crushed black pepper and ½ tsp of carom seeds.
- Add washed and chopped ¾ cup of fenugreek leaves. Mix well and keep it aside.
- In another mixing bowl, add ½ cup or 100 ml water, ½ cup or 100 ml oil, ¼ tsp of asafoetida, ¼ tsp papad khaar, and salt as per taste.
- Whisk for a few minutes till the mixture turns white or milky in color.
- Add the prepared mixture to the gram flour mixture.
- Now, knead a dough with the oil and water mixture. Please don't add any more water.Tip* – The oil and water mixture is a perfect ratio required for kneading the dough.
- Perfect dough is ready. Rest the dough for 10 minutes.
- Grease the sev machine with oil.
- After 10 minutes, knead the dough well again for a minute or two. The dough is slightly sticky and will be difficult to knead.
- Add a little water in batches, beat it with your fingers, and soften the dough. It might take 4 to 5 minutes.
- The dough is ready for frying when it changes color from dark to light yellow and becomes soft and smooth.
- Clean the sides of the bowl. 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 floats up slowly or after a few seconds, 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 medium flame.
- Allow the gathiya to fry for a few seconds. Do not flip to the other side immediately.
- After a few seconds, move the stainer over the gathiya gently and fry for a minute. Tip*- This step will ensure that the gathiya are immersed in oil completely.
- Now flip the gathiya to the other side and fry. Do not over-fry the gathiya, and ensure the yellow color is maintained.
- Remove and place the gathiya on a kitchen towel.
- Sprinkle some asafoetida over the hot gathiya.
- Serve hot with green chilies and a hot masala chai.
How to Make Methi Gathiya at Home Step by Step Photos
- Take a bunch of fresh fenugreek, pluck the leaves, discarding the stem.
- Sift 250 grams of gram flour into a large bowl.
- Add ½ tbsp coarsely crushed black pepper and ½ tsp of carom seeds.
- Add washed and chopped ¾ cup of fenugreek leaves. Mix well and keep it aside.
- In another mixing bowl, add ½ cup or 100 ml water, ½ cup or 100 ml oil, ¼ tsp of asafoetida, ¼ tsp papad khaar, and salt as per taste.
- Whisk for a few minutes till the mixture turns white or milky in color.
- Add the prepared mixture to the gram flour mixture.
- Now, knead a dough with the oil and water mixture. Please don’t add any more water. Tip* – The oil and water mixture is a perfect ratio required for kneading the dough.
- Perfect dough is ready. Rest the dough for 10 minutes.
- Grease the sev machine with oil.
- After 10 minutes, knead the dough well again for a minute or two. The dough is slightly sticky and will be difficult to knead.
- Add a little water in batches, beat it with your fingers, and soften the dough. It might take 4 to 5 minutes.
- The dough is ready for frying when it changes color from dark to light yellow and becomes soft and smooth.
- Clean the sides of the bowl. 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 floats up slowly or after a few seconds, 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 medium flame.
- Allow the gathiya to fry for a few seconds. Do not flip to the other side immediately.
- After a few seconds, move the stainer over the gathiya gently and fry for a minute.Tip*- This step will ensure that the gathiya are immersed in oil completely.
- Now flip the gathiya to the other side and fry. Do not over-fry the gathiya, and ensure the yellow color is maintained.
- Remove and place the gathiya on a kitchen towel.
- Sprinkle some asafoetida over the hot gathiya.
- Serve hot with green chilies and a hot masala chai.
FAQs
What are gathiya made of?
Gathiya is one of the popular savory snacks from the state of Gujarat. It is made from chickpea flour, spices, and oil, shaped into thin, twisty strips, and deep-fried until crispy.
What is methi gathiya?
What are the ingredients in methi gathiya?
Gathiya is one of the popular savory snacks from the state of Gujarat. Methi Gathiya is a perfect winter snack to relish any time of day. These gathiya, made from chickpea flour, black pepper, carom seeds, salt, fresh fenugreek leaves (the main ingredient), and oil, are shaped into thin, twisty strips and deep-fried until crispy. It has a long shelf life and stays fresh for a month. Make them in a lot and store them in an airtight container.
Is methi gathiya healthy?
Methi gathiya is a savory snack made with chickpea flour, black pepper, carom seeds, salt, fresh fenugreek leaves as the main ingredient, and oil. The mixture is shaped into thin, twisty strips and deep-fried until crispy. While gram flour (chickpea flour) and fenugreek leaves have health benefits, it’s important to note that gathiya is fried, making it a less healthy option. I recommend consuming methi gathiya in limited quantities.
Conclusion
In this methi gathiya recipe, we have shared how to prepare a delicious and tempting savory snack at home using simple ingredients, all in under 30 minutes. This snack is perfect to relish with masala chai during tea time, as a side dish with any meal, or even while traveling. It has a long shelf life and can stay fresh for up to a month. You can make a large batch and store it in an airtight container for later. If you enjoy this recipe, please share it with your friends and leave a comment to let us know how we can improve. We appreciate your feedback, and it motivates us to do better.