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Crispy Bhavnagri Gathiya recipe | step by step video

Crispy Bhavnagri Gathiya

Gathiya is a popular crunchy, deep-fried snack from Gujarat, India, made from gram flour (besan) and seasoned with aromatic spices like ajwain, red chili powder, and hing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Breakfast
Cuisine: Gujarati
Calories: 250
Ingredients Equipment Method Video Notes

Ingredients
  

  • Gram flour besan – 2 cups
  • Carom seeds ajwain – ½ tsp (lightly crushed)
  • Turmeric powder – ¼ tsp
  • Green chili-ginger paste – 1 tsp
  • Salt – as per taste
  • Asafoetida hing – a pinch
  • Oil – 2 tbsp for moyan + for deep frying
  • Water – as required

Equipment

  • Large mixing bowl
  • Sev maker or gathiya press with a thick-hole disc (crucial for the traditional shape and texture)
  • Deep frying pan or kadhai
  • Slotted spoon
  • Paper towels

Method
 

  1. Take gram flour in a mixing bowl.
  2. Add turmeric, asafoetida, ajwain, salt, green chili-ginger paste, and 2 tbsp oil. Mix well.
  3. Gradually add water and prepare a soft but tight dough. (The dough should not be runny, it should be firm.)
  4. Take a sev/gathiya making machine and fix the medium-hole plate specially used for Bhavnagri Gathiya.
  5. Heat oil in a kadai. Once hot, keep the flame on medium-low.
  6. Fill the dough into the sev maker and press directly into the hot oil.
  7. Fry until light golden from one side, then gently flip and fry the other side.
  8. Do not over-fry; they should remain light and crispy.
  9. Remove on a tissue paper to absorb extra oil.

Video

Notes

Resting the dough for 5-10 minutes allows the flour to hydrate fully, resulting in a smoother texture.
The key to achieving a light and airy texture is using the correct amount of baking soda and ensuring the oil is at the right temperature before frying.
For a more flavorful version, consider adding a pinch of black salt or a few chopped green chilies to the dough.