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.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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Snacks
Cuisine: Indian
Keyword: Bhavnagari gathiya, bhavnagari gathiya recipe in hindi, Bhavnagri gathiya, gathiya, gathiya recipe in hindi, how to make bhavnagari gathiya, how to make gathiya
Servings: 1Box
Ingredients
250grams Gram Flour
½ cup or 100 mlWater
½ cup or 100 ml Oil
½tsp Papad Khaar
1tbspBlack pepper crushed coarsely
1tsp Carom Seeds
¼tsp 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.