Gujarati Gathiya | Diwali Recipes
I like gathiya or gathia/ghatia/ghatiya whatever we might call it then normal sev or ompodi. In gathiya we use lots of pepper and carom seeds unlike in sev where red chilli powder is used. Gathia can be confused with kara sev but both differ in taste and texture. Gathiya has puffy texture, light weighted and soft to bite compare to Sev (Kara Sev). It is also mild in taste and flavor which makes it quite addictive. I actually like more of lamba gathiya or it’s also called pata or fafda gathia but for that we need papad khar which I don’t have with me.
Anyways coming to this gathia is popular Gujarati snack and an excellent tea time snack. If you never tried gathia then there is no excuse for you not to try this recipe anymore, try this during this diwali and wow your family and friends. You can increase or decrease peppercorn quantity according to your taste. For other sweets and savouries recipes for Diwali click on link.
Besan/Gram Flour – 3 Cups
Lemon Juice – 2 tbsp
Soda-bi-Carbnote – 1/2 tsp
Hot Oil – 2 tbsp
Salt – To taste
Oil – For Deep Frying
Water – As needed
For Masala - To Grind
Black Peppercorns – 2 tbsp
Ajwain/Carom Seeds – 1 tbsp
1. Dry roast peppercorns and ajwain until fragrant and grind into powder, keep aside.
2. In a bowl take besan, lemon juice, soda, salt, grinded masala, oil and rub everything together. Add water in small quantity and knead into smooth dough.
3. Grease sev machine and use disc with big holes. (don’t use the disc with small holes as we did in ompodi) and fill the dough 3/4.
4. Heat oil a wok till smoking point, once the oil is hot enough (test with dropping a pinch of dough in oil, if it’s comes up immediately it’s right temperature. If if doesn't comes up immediately then you have to heat the oil some more time and if it’s get dark brown by the time it’s comes up then you heated the oil too much, off the flame and allow the oil to cool down a bit. Do the test again)
5. Holding machine over oil press in circular motion to form circle, don’t over lap. Fry until light brown both sides. Drain in tissue paper and repeat same for rest.
Once all the ghatia is fried, allow to cool and break in to pieces. Store in air tight containers.
Have a nice day ~~