Gathia

by AshaPatel
Gathia is a crunchy tea time snack very popular in Gujarat and other North Indian states. Gathia is usually prepared from besan flour and here is a variation and wheat flour is used. Deep fried Gathias can be stored airtight and used for weeks together. Wheat flour is rubbed with oil and other aromatic ingredients and rolled out into stiff dough. Pluck out small balls and roll out into pooris. You can cut strips and make fancy shapes for deep frying. You can explore a Gathia snack here.
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Wheat flour - 250 g
  • Oil - 2 tbsp
  • Water(As reqd) -
  • Thymol(Ajwain) - 1 1/2 tsp
  • Red chilly powder - 1 tsp
  • Salt(As reqd) -
  • Oil(For frying) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Wheat flour - 250 g
  • Oil - 2 tbsp
  • Water(As reqd) -
  • Thymol(Ajwain) - 1 1/2 tsp
  • Red chilly powder - 1 tsp
  • Salt(As reqd) -
  • Oil(For frying) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing Gathia, first sieve the wheat flour and rub the oil into it.
  2. Add salt, ajwain, red chilly powder and mix well.
  3. Make a well in the center, add enough water and knead into a stiff dough.
  4. Heat oil in a kadai or a pan to smoking point.
  5. Roll out the dough into big size chapathi and cut it into long strips.
  6. Put these long strips into the hot oil.
  7. Remove from the oil, when crisp and golden brown in colour.
  8. Drain on tissue paper and leave it to cool.
  9. :- Store Gathia in air tight containers.
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1 comment

curryadmin
simmy June 11, 2004 - 12:00 am

hey…your receipe is more for phapda than gathiya.this is not the right style babes.

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