Vanela gathiya with sambharo and lotiyo recipe | vanela gathiya | gathiya recipe

Vanela Gathiya is a popular Gujarati snack made with gram flour (besan) and spices. The word “vanela” in Gujarati means rolled. This gathiya is made by rolling and twisting the dough in a particular style before deep-frying it to achieve a crunchy texture on the outside and a soft texture on the inside. Since these are rolled, they are called vanela. In this recipe, I also share how to make lotiya (a besan-based chutney) and sambharo (a side dish made with raw papaya), both of which are easy to prepare and taste great with gathiya.

I provide the perfect ingredient ratio and a few fail-proof tips to help you make perfect vanela gathiya on your first attempt. Do try this!

For Vanela Gathiya

• Firstly, for the gathiya dough, use store-bought besan (gram flour) because it is sticky and easily starchy. To make soft gathiya, I used gathiya soda, which is readily available in Indian grocery stores. However, you can also use papad khar or regular baking soda as alternatives.
• Secondly, the vanela gathiya dough should be tight. Knead the dough for 4-5 minutes until it becomes smooth and starchy, making it easy to roll and twist.
• Lastly, fry the gathiya on a medium flame until it becomes crispy. Store the gathiya in an airtight container to keep it fresh for up to 1 month.

For Lotiyo and Sambharo

• For the lotiya mixture, the proportion of water should be double that of the besan. Also, cook the lotiya mixture on a medium-low flame so the besan cooks properly. The consistency of the lotiya should be medium thick and pourable. You can add water to adjust its consistency.
• For sambharo, grate raw papaya using a large-hole grater. Sambharo tastes great when it is prepared to be slightly spicy, sweet, and tangy.

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Recipe video

Vanela gathiya with sambharo and lotiyo recipe | vanela gathiya | gathiya recipe

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dry namkeen, Snack, Street Food

Cuisine Indian

Servings 1 box

Ingredients

 

1x2x3x

For vanela gathiya

• ▢ 500 grm besan - gram flour
• ▢ 1 tbsp ajwain
• ▢ 1 tbsp hing
• ▢ 1 cup water or as required
• ▢ 100 ml or ½ cup oil
• ▢ 6 grm or 1 tsp gathiya soda - soda ash
• ▢ 12 grm or 1 tsp salt
• ▢ 1 tbsp crushed black pepper or as required
• ▢ Oil for frying

For lotiya

• ▢ 1 cup besan
• ▢ 2 cup + ½ cup water or as required
• ▢ ½ tsp turmeric powder
• ▢ Salt to taste
• ▢ 2 tbsp oil
• ▢ ½ tsp mustard seeds
• ▢ ½ tsp cumin seeds
• ▢ Pinch of hing
• ▢ 2-3 chopped green chilli

Papaya sambharo

• ▢ 1 cup raw papaya
• ▢ 1 tsp red chilli powder
• ▢ ¼ turmeric powder
• ▢ 1 tsp coriander powder
• ▢ Salt to taste
• ▢ 1 tsp sugar
• ▢ 1 tsp lemon juice
• ▢ Coriander leaves

Instructions

Making vanela gathiya

• In a mixing bowl, sieve 500 grams of besan flour. Add 1 tablespoon of ajwain and 1 tablespoon of hing, and mix well. Make a well in the center.
• In another bowl, add 1 cup of water, 6 grams or 1 teaspoon of gathiya soda, and 1 teaspoon of salt. Whisk until the soda and salt dissolve in the water. Keep it aside.
• Add ½ cup or 100 grams of oil and the prepared soda and water mixture to the flour. Mix well and knead the dough tightly for gathiya.
• The dough needs good kneading; by the end, it should not be sticky. It should be soft, smooth, and slightly change its color.
• Take a lemon-sized ball of dough and place it on a wooden board or rolling board.
• Using your palm, make a nice long rope, twisting it every time you lift your palm. Follow the video to see the twisting method.
• Deep fry on a medium-low flame. They will puff up; remove them as soon as they are cooked.
• Sprinkle asafoetida on the hot gathiya.
• Serve vanela gathiya with lotiya, fried chili, and sambharo.

Making Lotiya

• In a mixing bowl, add 1 cup of besan, ½ teaspoon of turmeric powder, salt, and 2 cups of water. Mix well.
• In a pan, add 2 tablespoons of oil, ½ teaspoon of mustard seeds, ½ teaspoon of cumin seeds, a pinch of hing, and 2-3 chopped green chilies. Sauté it.
• Add ½ cup of water to the tempering, mix well, and bring it to a boil.
• Add the prepared lotiya mixture and mix well. Keep the flame on medium and stir the mixture continuously until it becomes slightly thick.
• Cover the pan and cook the mixture for 2-3 minutes on a low flame.
• Add 1 teaspoon of lemon juice and some coriander leaves.
• Turn off the heat and serve lotiya with gathiya.

Papaya Sambharo

• Wash and remove the skin of the raw papaya. Grate it with a large-hole grater.
• Add red chili powder, turmeric powder, coriander powder, salt, sugar, lemon juice, and some coriander leaves. Mix well.
• Papaya sambharo is ready. Serve with vanela gathiya.

Notes

1. Sieve the besan flour to incorporate air particles and make it slightly fluffy.
2. Dissolve the gathiya soda and salt in water so they can easily incorporate into the besan.
3. Knead a tight dough for the gathiya.
4. Rub and stretch the dough between your palms until it slightly changes color and becomes smooth and stretchy.
5. Fry the gathiya on a low-medium flame. Do not fry it on a high flame.
6. Vanela gathiya taste great when it is serve with lotiyo and sambharo.

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