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May 28, 2020

How To Make Bhavnagari Gathiya | Gathiya Recipe

How To Make

Bhavnagari Gathiya

Gathiya Recipe

How-To-Make-Bhavnagari-Gathiya-Gathiya-Recipe


Gathiya is a tea time snack. It consists mainly of kiss or gram flour. It is like a thicker service, however there are some notable differences.

There are generally two types of Gathiya: Tikha (spicy) Gathiya and ordinary Gathiya.

The difference is in terms of the spices used in the dough. The regular has star fruit seeds, salt, turmeric, baking soda, and a pinch of oil. Tikha has additional spices like black pepper and red pepper powder. Then the dough is passed through a mold, forming its strands, directly in the oil for frying. The end result is not crispy, but a little soft. You should try it for sure!

Bhavnagari Gathiya recipe


Ingredients for Bhavnagari Gathiya

Besan (बेसन )  - 2 cups ( 250  gms ) 
Oil (तेल )  - 1/2 cup ( 100 gms ) & for frying 
Baking Soda (बेकिंग सोडा )  - 1/2 tsp 
Black pepper (काली मिर्च )  - 1.5 tsp (coarsely ground ) 
Carom Seeds (अजवायन )  - 1 tsp 
Salt (नमकasdasdas )  - 1.5 tsp or to taste 
Asafoetida (हिंग )  - 1 pinch 

How to make Bhavnagri Gathiya


1. Heat up some oil. Once hot turn off the flame, pour salt, and baking soda in oil. Mix well.
2. Take chickpea flour in a bowl, pour the hot oil in it.
3. Add carom seeds, asafoetida, coarsely ground black pepper. Mix all ingredients well.
4. Add water to it in small portions. Knead very soft dough.
5. Put oil to heat. Take thick pored jali, Fix it in the machine. Grease hands with oil, lift the dough, put in the machine. Close machine.
6. Check if oil and flame is medium hot. Press and put the gathiyas to fry. As the foam settles, then flip it.
7. Once fried take it out, keep the gathiyas on a plate. Make all likewise.

Serving :
8. Bhavnagri Gathiya is fried and ready. Once cool, break and keep them in an air-tight container, relish for 2 to 3 months.

How to make Bhavnagri Gathiya


To make bhavnagri gathiya, firstly take gram flour in a big bowl. To make gram flour, add oil to the pan and heat it. Add salt and baking soda to the hot oil and mix it. Put this oil in the gram flour. Also, mash with hands and add parsley, asafoetida, and coarsely ground black pepper. Mix all the ingredients well.

Add a little water and prepare a very soft dough. Flour can be kneaded with both hands or spoon. ¾ cup of water has been used to apply this much flour. A total of 10 minutes of dough has been prepared. To fry the lumps, keep the oil in the pan to heat.

Take the save machine. Put a thick net mesh and set in it. Grease your hands with some oil and take a little bit of gram flour and shape it lengthwise and put it in the machine. Turn off the machine.

Check the oil when it is hot. For frying lumps, oil should be medium hot and hot medium. Put lumps in hot oil from the machine. When foam is reduced in oil, then turn the knot.
Pour the roasted lumps on the edge of the pan for a while and then, take them out on a plate. Prepare all the lumps in this way. It takes 2 minutes to fry one time lumps.

Crispy and tasty Bhavnagari lumps are ready. After cooling it completely, break it and keep it in an airtight container and keep eating it for 2 to 3 months.

How To Make Bhavnagari Gathiya | Gathiya Recipe