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Gujarati Makhaniya Gathiya is a delightful and crisp snack crafted from gram flour (besan) and an array of spices. Known for its distinctive flavor and satisfying crunch, Gathiya is frequently relished alongside besan kadhi and sambharo. In this recipe, I reveal a special technique for preparing the gathiya dough, ensuring a perfect balance of crunchiness and softness. Additionally, I share the ideal ingredient ratios and some foolproof tips that will empower you to create flawless Makhaniya Gathiya on your initial try. Give this recipe a go – you won’t be disappointed!
The key to making perfect Gujarati makhaniya gathiya at home are
- Firstly, use store-bought besan (or gram flour) because it is sticky and contains starch. Additionally, sieve the besan to incorporate air particles into it.
- To make soft gathiya, I utilized gathiya soda, readily available in Indian grocery stores. Alternatively, you can use papad khar or regular baking soda.
- I prepared a white emulsion, a combination of water, oil, soda, and salt. This emulsion aids in achieving a crispy texture, giving your gathiya a market-style appeal on the first attempt.
- Ensure that the gathiya dough is soft. Knead the dough for 4-5 minutes until it becomes smooth and starchy. This process facilitates easy starching and shaping of the dough into strips.
- Finally, fry the gathiya on medium flame until it becomes crispy. Store the gathiya in an airtight container, and it will remain fresh for 1-2 months.
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Gathiya recipe | makhaniya gathiya | how to make Gujarati gathiya
Ingredients
For makhaniya gathiya
- 250 grm besan - gram flour
- 1 tsp ajwain
- 1 tsp hing
- 1 tsp crushed black pepper
- ½ cup water or as required
- ½ cup oil
- Salt to taste
- ½ tsp gathiya soda - or ½ tsp papad khar
- Oil for frying
- Sprinkle with black salt and hing
For gajar sambharo (carrot sambharo)
- 1 cup grated carrot
- 2 chopped green chilli
- Some coriander leaves
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tbsp sugar
- ½ tsp lemon juice
- 1 tsp oil
- Salt to taste
Instructions
Making makhaniya gathiya
- In a mixing bowl, add 250 grams or 2.5 cups of gram flour and sieve it. Then add 1 tsp ajwain, 1 tsp hing, and 1 tsp crushed black pepper. Mix well.
- Now, in a mixer jar, add ½ cup water, ½ cup oil, ½ tsp gathiya soda, and salt to taste. Grind it. The white mixture is ready.
- Add the mixture into the dough and mix everything to make a soft dough. Then, in the dough, add a little water at a time and rub the dough until it changes its color and becomes stretchy.
- Now, take a sev machine with an attached flower-shaped hole in the round disc. Grease the machine with a little oil. You can use a star-shaped chakli instead.
- Add gathiya dough to the machine and close the lid. Heat oil on medium flame. Now, roll the machine in a circular motion and add gathiya into hot oil.
- Fry all gathiya on medium heat until they become crispy.
- Take out the fried gathiya onto a plate and sprinkle some black salt and hing on it.
- Another method involves placing makhaniya gathiya properly on a kadai and greasing it with oil (refer to the video).
- Then place the soft dough on the gathiya maker and rub it with your palm.
- Deep fry on medium heat until they turn crispy.
- Makhaniya gathiya is ready to serve with Gajar sambharo or store it in an airtight container.
Making gajar sambharo
- In a mixing bowl, add 1 cup grated carrot, 2 chopped green chilli, some coriander leaves, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tbsp sugar, ½ tsp lemon juice and 1 tsp oil. mix well.
- Add salt to taste and mix well.
- Serve gajar sambharo with gathiya.
Notes
- Sieve besan flour so that air particles incorporate into it, making it slightly fluffy.
- Grind oil and water together so they will easily merge.
- Knead a soft dough for gathiya.
- Rub the dough until it slightly changes its color and becomes smooth.
- Fry gathiya on medium flame; do not fry it on high flame.
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