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.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Snack
Cuisine: Indian
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Servings: 1Box
Ingredients
250 grams Gram Flour
¾cupFresh Fenugreek (Methi)
½cupOil
½cupWater
¼tsp Papad Khaar
Salt as per taste
¼tsp Asafoetida
½tsp Carom Seeds
½tbsp 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.