Ganthiya
A classic Gujarati tea-time snack, these deep-fried chickpea flour strands are wonderfully light, airy, and crispy. Seasoned with carom seeds and asafoetida, they are addictively savory and perfect for munching.
For 6 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the sifted besan, salt, turmeric powder, hing, crushed ajwain, and baking soda. Whisk everything together to ensure the leavening agent is evenly distributed.
- c.Add 3 tablespoons of oil to the dry mixture. Using your fingertips, rub the oil into the flour until it resembles coarse breadcrumbs. This process, called 'moyan', is key for a crispy texture.
- d.Gradually add lukewarm water, a little at a time, and knead to form a very soft, smooth, and pliable dough. The final consistency should be slightly sticky, similar to a thick cake batter but hold its shape.
- e.Knead the dough for 5-7 minutes. Stretch and fold it repeatedly to incorporate air. This is the most crucial step for light and airy ganthiya. Cover and let it rest for 10 minutes.
- 2
Step 2
- a.Set Up for Frying
- b.Heat 3 cups of oil in a deep, heavy-bottomed kadai or wok over medium heat. The ideal temperature is around 160-170°C (320-340°F).
- c.To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily without browning too quickly, the oil is ready.
- d.Grease the inside of a ganthiya press (sev maker) and fit it with the star-shaped or flat-strip disc. Fill the press with the prepared dough, leaving no air pockets.
- 3
Step 3
- a.Fry the Ganthiya
- b.Hold the press directly over the hot oil and turn the handle to extrude the dough in a large, circular motion, forming a coil. Do not overcrowd the pan; fry one coil at a time.
- c.Fry on medium-low heat for about 60-90 seconds. The ganthiya will be bubbling vigorously. Do not flip them yet.
- d.When the sizzling subsides slightly and the bottom is firm, gently flip the coil using a slotted spoon. Fry for another 60-90 seconds until they are a light cream or pale golden color and crispy. Authentic ganthiya should not be dark brown.
- e.Repeat the process in batches until all the dough is used.
- 4
Step 4
- a.Drain and Store
- b.Carefully remove the fried ganthiya from the oil with a slotted spoon, allowing excess oil to drip back into the kadai.
- c.Place them on a wire rack or a plate lined with paper towels to cool and drain further.
- d.Let the ganthiya cool completely to room temperature. They will become much crispier as they cool.
- e.Once cooled, gently break the large coils into smaller, bite-sized pieces. Store in a clean, dry, airtight container for up to 3 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough's consistency is paramount. It must be very soft and pliable. If it's too stiff, the ganthiya will be hard; if too loose, they will absorb excess oil.
- 2Thoroughly kneading the dough for 5-7 minutes is essential to make the ganthiya light and porous.
- 3Maintain a consistent medium-low heat while frying. Oil that is too hot will brown the ganthiya without cooking them through, while oil that isn't hot enough will make them greasy.
- 4For a more traditional and even lighter texture, you can use 'papad khar' (alkaline salt) instead of baking soda, but use it sparingly as it's very potent.
- 5Serve ganthiya with fried salted green chilies, a sweet mango pickle (chundo), or a cup of hot masala chai for an authentic Gujarati experience.
Adapt it for your goals.
Spicy (Tikha Ganthiya)
Add 1 teaspoon of black pepper powder and 1/2 teaspoon of red chili powder to the dough for a spicy kick.
Garlic (Lasaniya Ganthiya)Garlic (Lasaniya Ganthiya)
Add 1 tablespoon of fresh garlic paste to the dough along with the water for a pungent, garlicky flavor.
HerbedHerbed
Incorporate 1 tablespoon of finely chopped dried fenugreek leaves (kasuri methi) into the flour mixture for an aromatic variation.
Shape (Papdi Ganthiya)Shape (Papdi Ganthiya)
Use the flat, ribbon-like disc in your sev maker to create Papdi Ganthiya, which are wider and flatter.
Why this is on our healthy list.
Source of Plant-Based Protein
Made from besan (chickpea flour), Ganthiya provides plant-based protein, which is essential for muscle maintenance, tissue repair, and overall body function.
Naturally Gluten-Free
As it is made entirely from chickpea flour, this snack is naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten sensitivity.
Rich in Fiber
Chickpea flour is a good source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Frequently asked questions
A typical serving of Ganthiya (around 60 grams) contains approximately 300-350 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.