Ganthiya is a crunchy and savoury snack that has been loved by generations of Gujaratis. It's a very popular Gujarati snack enjoyed during Tea Time.
Ganthiya is made of gramflour moulded into strips and deep fried.
It is an easy to make savoury which can be served anytime along with Papaya Chutney and Kadhi.
| 1/2 kg Asopalav gramflour (Besan) | |
| Salt to taste | |
| Tsp Ajwain | |
| Teaspoon Red Chilly Powder | |
| 100 gms Oil | |
| 1 1/2 Teaspoon Soda Bicarbonate (Cooking Soda) | |
| Oil for frying |
Sieve the Asopalav besan, soda bicarbonate and salt together. Now add red chilly powder and ajwain.
Now add oil to the Asopalav besan and salt mixture and rub it well so that it starts forming rough balls.
Now with the help of water knead dough. Add water little by little to ensure that the dough does not get too soft. Then grease the dough with some oil and keep it covered with a wet cloth piece. Keep it aside for 1/2 hour.
Now heat oil in a kadai.
While the oil is heating up divide the dough into 2 parts and place 1 part in the gathiya maker with big holes mould.
Keeping the flame medium, press the ganthiya maker and let the strings fall in the oil. Fry till golden crisp.
Drain excess oil and soak them on tissue paper. Let them dry in open air. Break into small pieces.
When cool store them in an airtight container.
