Gathiya ( ગાંઠિયા ) Recipe | Soft Gram Flour Sticks

Introduction of Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks]. Gathiya is a very popular deep-fried Gujarati snack made from gram flour (besan). Unlike many other crunchy snacks, Gathiya is surprisingly soft and puffy. It comes in many shapes and sizes, from thick sticks (Fafda Gathiya) to tiny, fluffy pieces (Bhavnagari Gathiya). It has a lovely savory flavor with a hint of spice from black pepper and carom seeds.

Fun Facts about Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks].

• Gathiya is so popular that you will find dedicated “Gathiya” shops all over Gujarat, where they are made fresh all day long.
• The secret to soft Gathiya is a special ingredient called ‘papad kharo’, a type of salt that helps the dough puff up when fried.

Traditional Value of Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks]. Gathiya is more than just a snack; it’s a part of daily life in Gujarat. It’s the go-to snack to have with morning or evening tea. Offering Gathiya to guests is a common practice. It represents the everyday, simple pleasures of Gujarati life.

Why People Love to Eat Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks]? People love Gathiya for its unique texture. It’s fried, yet it’s soft and porous. It’s savory and mildly spicy, making it very addictive. It’s a comforting snack that pairs perfectly with a hot beverage. Once you start eating it, it’s hard to stop!

When People Eat Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks]? Gathiya is an all-day snack. It’s most commonly eaten with tea in the morning or evening. Many Gujaratis start their day with ‘Chai and Gathiya’. It’s also a popular snack to carry while traveling because it stays fresh for a long time.

Which Other Dish or Foods Complement Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks]? The classic combination is Gathiya with fried chillies and a tangy raw papaya salad (sambharo). It is also often served with a side of sweet and tangy chutney. And of course, a cup of hot, milky, sweet tea (masala chai) is its best friend.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks]?

• A common morning call in a Gujarati household is “Chalo, chaa-gathiya taiyaar chhe!” meaning “Come, tea and Gathiya are ready!”
• If you like the snack, you can say, “Gathiya to bahu j saras chhe,” which means “The Gathiya is very nice.”

FAQ about Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks]?

• Is Gathiya the same as Fafda? No. While both are made from gram flour, Fafda is thin, hard, and crispy. Gathiya is thick, soft, and puffy.
• How many types of Gathiya are there? There are many! Some popular ones are Bhavnagari Gathiya, Tikha (spicy) Gathiya, Vanela Gathiya, and Methi (fenugreek) Gathiya.

Recipe of Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks] | જાણો Gathiya (ગાંઠિયા) [Soft Gram Flour Sticks] બનાવવાની પરફેક્ટ રીત

Gathiya

Gathiya is another beloved deep-fried Gujarati snack made from gram flour. Unlike the crispy Fafda, Gathiya is typically softer and thicker. There are many varieties of gathiya; this recipe is for the popular 'Bhavnagari Gathiya'.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course: Appetizer, Breakfast, Snack

Cuisine: Gujarati, Indian, vegetarian

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups gram flour besan
• 3-4 tablespoons oil
• ½ teaspoon black pepper powder
• ½ teaspoon carom seeds ajwain
• A generous pinch of baking soda papad kharo
• Salt to taste
• Water as needed to knead the dough
• Oil For deep frying

Equipment

• Mixing bowl
• Sev press (sev maker) with a gathiya disc (thick strips)
• Kadai or deep frying pan

Method

 

1. In a mixing bowl, combine the gram flour, black pepper powder, carom seeds, and salt.
2. In a separate small bowl, take 3 tablespoons of oil and ¼ cup of water. Add the baking soda and whisk vigorously until the mixture turns milky white.
3. Add this milky mixture to the flour.
4. Mix everything together and gradually add more water as needed to form a very soft, smooth, and slightly sticky dough.
5. Grease the sev press and the gathiya disc.
6. Fill the sev press with the prepared dough.
7. Heat oil in a kadai over medium-low heat. The oil should not be too hot.
8. Press the dough from the sev maker directly into the hot oil, moving in a circular motion to form a large coil.
9. Fry on low heat. The gathiya will puff up. After a minute, flip it over.
10. Fry until they are pale yellow and cooked through but not browned. They should remain soft.
11. Remove from the oil with a slotted spoon and drain on an absorbent paper.
12. Once cooled, break the gathiya coils into smaller pieces.
13. Store in an airtight container.

Notes

The softness of the gathiya depends on the soft consistency of the dough and frying them on low heat.
The process of whisking oil, water, and baking soda (the 'saji na phool' technique) is crucial for making the gathiya light and porous.
Do not over-fry, as this will make them hard instead of soft.