Perfect Vanela Gathiya Breakfast Recipe – Gujarati Snacks

Perfect Vanela Gathiya Breakfast Recipe – Gujarati Snacks

Vanela Gathiya is a beloved snack from the vibrant state of Gujarat, known for its unique soft yet crunchy texture. Primarily made from besan (gram flour), this snack is seasoned with a simple blend of spices, giving it a savory and subtle taste.

In Gujarati, “Vanela” means twisted. The preparation of Vanela Gathiya differs slightly from other gathiya recipes. The dough is hand-rolled into thick strands by turning it in a specific fashion and then fried to perfection. Because of its twisted shape, it is called Vanela Gathiya.

These vanela gathiyas are incredibly soft and melt in your mouth. Many farsan shops have a vendor who makes them fresh at the entrance. A special type of soda is needed to prepare this Vanela Gathiya. Papad khar serves as a good substitute for gathiya soda.

Vanela Gathiya is softer than fried snacks like sev or papdi, making it a favorite choice for those who prefer a less crunchy snack with mild flavors. Its popularity spans all age groups for several reasons:

Perfect Tea-Time Companion: Vanela Gathiya is commonly enjoyed with a hot cup of tea, especially during breakfast, in the evenings, or during the monsoon season, often accompanied by green chutney, fried green chilies, and sambhara.

Mild Flavors: Vanela Gathiya’s simplicity and minimal use of spices make it appealing to adults and children. It’s not overly spicy, so you can indulge without overwhelming your taste buds.

Easy to Store– Vanela Gathiya stays fresh in airtight containers for several days, making it a convenient go-to snack whenever hunger strikes.

If you are seeking a comforting tea-time snack, Vanela gathiya offers a delightful taste of Gujarat right on your plate.

For Vanela gathiya recipe in Hindi, or वेनेला गाठिया रेसिपी, watch the video and follow the step-by-step guide paired with photos.

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Recipe Video

Recipe Card

How to Make Vanela Gathiya at Home Step-by-Step Photos

1. In a mixing bowl, sift 250 grams of besan. Add ¼ tsp of asafoetida and ½ tsp of carom seeds. Mix well. Tip:* For the best results, use store-bought besan. Ghai Chap brand suggested.
   
2. Make some space in the center of the mixture and add ½ tsp (or 2 grams) of papad khar, ½ tsp (or 4 grams) of salt, three tbsp (or 25 grams) of oil, and ½ cup of water.
   
3. Combine all the ingredients using a whisk. Knead the mixture into a stiff dough without adding extra water, and let it rest for an hour. Tip:* Add one to two tbsp of water if required, depending on the quality of the besan.
   
4. After an hour, knead the dough again. Pinch off a small piece of dough, apply a little water to your palms, and knead for a few minutes. Tip:* A perfectly kneaded dough will not stick to your palms. If it does, apply a bit of water and knead again. You can do this on a kitchen countertop or a plate.
   
5. After a few minutes, the dough should become soft and smooth, slightly changing to a yellow color.
6. Finally, add some coarsely crushed black pepper and mix well.
   
7. Take a lemon-sized ball of dough and place it on a wooden board or rolling board. Tip:* Use a wooden board only.
   
8. Using your palm, roll the dough into a long rope and twist it as you lift your palm.
   
9. For the second method, roll the dough into a long rope and use your palm to press down on the dough. See the video for more updates.
   
10. Add the rolled gathiya to medium-hot oil with the gas flame on low.
    
11. Do not flip them; the gathiya will puff up as they cook.
    
12. The gathiya is perfect if they tear apart in the center.
    
13. Flip them and cook until they are crispy. Sprinkle some asafoetida over them and fry some green chilies as well.
    
14. Once cooked, allow them to cool and store them in an airtight container. Enjoy with green chilies, chutney, sambhara, and a steaming cup of masala chai.
    
15. In a mixie jar, add two green chilies, ½ inches of ginger, one cup of coriander, two to three pieces of vanela gathiya, salt to taste, ½ tsp of sugar, the juice of half a lemon, and a little water. Grind it well.
    
16. In a mixing bowl, combine one cup of raw grated papaya with ½ tsp of Kashmiri chili powder, ½ tsp of salt, ½ tsp of sugar, and the juice of half a lemon. Mix all the ingredients thoroughly.
    

FAQ

Conclusion

In this recipe for vanela gathiya, we have shared tips and tricks to make this beloved street food snack from Gujarat. Just made with a few ingredients, the main component is besan (gram flour), seasoned with a simple blend of spices to give it a savory and unique taste. The result is a melt-in-your-mouth snack with a crispy texture. It’s perfect for breakfast, evening tea, travel, or any time you want a crunchy treat. If you enjoy this recipe, please share it with your friends and leave a comment so we can improve!