Bhavnagri Gathiya | Gujarati Recipes | Snack Recipes

Crisp with a mild spicy taste, tea-time special Bhavnagri gathiya
09/15/2019 8:22:38 PM vindhyadesai

Bhavnagri Gathiya

Come tea-time we have a number of cuisines that offer a great number of snacks to prepare and enjoy. Gujarati cuisine is one of the best of the cuisines to offer a wide variety of snack recipes. It can be anything from dhokla to khandvi or crisp and fun snacks. These special crisp Bhavnagri gathiya is one of the most fun snacks to enjoy at tea-time.
A few simple ingredients and you have fun Bhavnagri gathiya in no time. Here I have made them with a black pepper flavour because of my love for the spice. But you can add red chilli powder or crushed green chilli or garlic. Adding ajwain is important in all besan snacks to aid in digestion. Add hot oil to the dry mixture to make the Bhavnagri gathiya crisp and light.


Just ensure you have fresh besan to make a good quality gathiya. Serve these fun snacks along with masala tea and you have a fancy tea-time. Learn more such snacks from FOI, benne muruku, chakli, kodubale! More Gujarati dishes for you, Gujarati kadhi, methi thepla, lauki thepla, gur papdi etc. 🙂


Bhavnagri Gathiya | Gujarati Recipes | Snack Recipes
 
Prep time
Cook time
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Crisp with a mild spicy taste, tea-time special Bhavnagri gathiya
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 1 bowl of broken gathiya
Ingredients
  • 1 Cup gram flour/besan/kadale hittu
  • 1 Tsp whole black peppercorn
  • ½ Tsp ajwain/om kaalu/carom seeds
  • Salt to taste
  • ¼ Tsp baking soda (optional)
  • A pinch of hing
  • 1 Tsp hot oil
  • Water to make dough
  • Oil to deep fry
Method
  1. In a mortar, crush the whole black pepper into a coarse powder, keep aside
  2. Take the besan in a bowl
  3. Add ajwain, salt to taste, powdered black pepper
  4. Also add baking soda and a pinch of hing and mix everything well
  5. Heat a Tsp of oil just until its smoking point
  6. Immediately pour this hot oil into the besan mixture
  7. Mix everything well with a spoon lightly
  8. Now slowly add water and crumble the mixture
  9. Gather the mixture into a dough and finish into a soft and smooth dough
  10. Apply oil and keep aside, cover with a damp towel/cloth
  11. In a chakli maker, use the clover shaped plate, oil the insides of the chakli maker, heat oil to deep fry
  12. Pinch off a log from the prepared dough and fill it into the chakli maker
  13. Close the maker and slowly and carefully press the dough into the hot oil with circular movements to make a coil of gathiya, do this on low-medium flame
  14. Fry on low-medium flame till light golden and crisp
  15. Empty onto a paper towel to absorb excess oil
  16. Break into smaller pieces to get crisp gathiya
  17. Serve at tea-time, crispy and fun!
Notes
Adding hot oil makes the dough pliable and makes the gathiya crisp

Do not fry on high flame, always use low-medium flame

Do not add too much water at once to make the dough, start slowly adding water, mixing as you go to get a smooth dough

Add red chilli powder if that's your preference instead of black pepper

Bhavnagri Gathiya
Bhavnagri Gathiya Stepwise:
In a mortar, crush the whole black pepper into a coarse powder, keep aside
  
Take the besan in a bowl

Add ajwain, salt to taste, powdered black pepper
   
Also add baking soda and a pinch of hing and mix everything well
  
Heat a Tsp of oil just until its smoking point

Immediately pour this hot oil into the besan mixture
 
Mix everything well with a spoon lightly

Now slowly add water and crumble the mixture
 
Gather the mixture into a dough and finish into a soft and smooth dough
 
Apply oil and keep aside, cover with a damp towel/cloth

In a chakli maker, use the clover shaped plate, oil the insides of the chakli maker, heat oil to deep fry
 
Pinch off a log from the prepared dough and fill it into the chakli maker
  
Close the maker and slowly and carefully press the dough into the hot oil with circular movements to make a coil of gathiya, do this on low-medium flame
     
Fry on low-medium flame till light golden and crisp

Empty onto a paper towel to absorb excess oil
 
Break into smaller pieces to get crisp gathiya
 
Serve at tea-time, crispy and fun!
 

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