Ganthiya Recipe | भावनगरी गांठिया । How to make Bhavnagari Gathiya

Ganthiya Recipe | भावनगरी गांठिया । How to make Bhavnagari Gathiya



Namaskar. Welcome to nishamadhulika.com Today we will make Bhavnagri Gathiya. It is a very yummy and famous gathiya too. Make it once and relish for a long time. Firstly prepare dough from chickpea flour. We are using hot oil in it. Heat up some oil. Take 1/2 cup oil, heat it. You can feel heat, the oil is hot. Turn off flame. Pour 1.25 tsp salt and 1/2 tsp baking soda in oil. Mix well. Pour the oil in the chickpea flour. Add 1 tsp carom seeds, crush a bit then add it. Add 1 pinch asafoetida, 1.5 tsp coarsely ground black pepper. Mix all ingredients well. Oil and spices have mixed well. Add water to it in small portions . Knead soft dough. Chickpea flour is binded , but for Bhavnagri gathiya you need a very soft dough. Add water in small portions, knead and make it smooth. Usually dough is kneaded with hands, you can also knead with spoon. I am kneading it with spoon. Soft dough is ready. To knead this 3/4 cup water is used. From 1 cup water 1/4 cup water is left. Dough is stirred for 10 minutes. To make gathiya put oil to heat. Take thick pored jali , Fix it in the machine. Grease hands with little oil. Take out a little dough, put the dough log in the machine. Close the machine. Check oil. Medium high hot oil is needed for gathiya. Flame should be medium. Oil is hot, let's start making gathiya. Put as much gathiyas as they fit in the wok. As the foam in it settles, then flip it. Gathiyas are fried and ready. Take them out. Hold the ladle on the edge of the wok, so that extra oil drains back. Keep the gathiyas in a plate. Make all gathiyas likewise. All gathiyas are fried and ready. It takes 2 minute to fry gathiya once. Bhavnagri Gathiya are fried and ready. These are really tasty and crispy gathiyas. As they cool down, break and keep them in an air tight container. Relish these for 2 to 3 months. Just be cautious, when you make dough for it, then keep it soft. Do not keep it as slurry as the pakora batter , nor keep it too stiff. Keep it more soft than the chapati dough. While frying make sure, that oil is medium high hot. flame is medium, then you will make it easily. Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe. Do subscribe to my YouTube channel as well.

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