Crisp with a mild spicy taste, tea-time special Bhavnagri 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
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!
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
Recipe by Food Of Interest at https://foodofinterest.com/bhavnagri-gathiya/