Ingredients
- ½ kg Besean/Gram Flour
- 1 tsp Ajwain/Carom seeds
- ½ tsp Peppercorns
- 1 tsp Red Chilli Powder
- ½ tsp soda-bi-carbnote
- Pinch of Hing
- Salt to taste
- Oil for deep frying
How to make Gathiya
- Dry roast peppercorns and ajwain until fragrant and grind into powder,
- In a bowl sieve the besan, soda, salt and grinded masala, oil and rub everything together.
- Add water in small quantity and knead into smooth dough
- Now heat oil in a kadai
- Grease the gathiya maker and fill the dough and press out medium stands into hot oil in circular motion, do not over lap.
- Fry till golden crisp.
- Drain excess oil and soak them on tissue paper. Let them dry in open air.
- When cool store them in a airtight container.
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