Ganthiya is a popular Gujarati snack that is loved by people all over India. It is a crunchy and spicy snack made with chickpea flour and spices. Ganthiya is often enjoyed with a cup of tea or as a topping for chaat items. It is a versatile snack that can be eaten as a standalone snack or used as an ingredient in other dishes. In this blog post, we will be sharing an authentic Ganthiya recipe that is easy to make and tastes absolutely delicious.
- 2 cups besan (chickpea flour)
- 1 tsp ajwain (carom seeds)
- 1 tsp hing (asafoetida)
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp oil
- Water, as needed
- Oil, for frying
- In a large mixing bowl, combine the besan, ajwain, hing, red chili powder, turmeric powder, salt, and oil. Mix well until all the ingredients are evenly distributed.
- Gradually add water to the mixture, while stirring continuously, until you have a smooth and pliable dough. Make sure the dough is not too dry or too wet. Cover the dough and let it rest for 10 minutes.
- Knead the dough again for a few minutes and divide it into small portions. Roll each portion into a long and thin rope-like shape. Make sure the ropes are of uniform thickness.
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently drop a few ganthiyas into the oil. Fry the ganthiyas until they turn golden brown and crispy. Remove the ganthiyas from the oil and drain excess oil on a paper towel.
- Repeat the frying process with the remaining ganthiyas. Once all the ganthiyas are fried, let them cool completely before storing them in an airtight container.
- Make sure the dough is not too dry or too wet. If the dough is too dry, the ganthiyas will be hard and difficult to chew. If the dough is too wet, the ganthiyas will absorb more oil and become soggy.
- Roll the dough into thin ropes to ensure that the ganthiyas are crispy and crunchy.
- Fry the ganthiyas on medium heat to ensure that they cook evenly and become crispy.
There are several variations of Ganthiya that you can try. Here are a few:
- Sev Ganthiya: This variation of Ganthiya is made with a combination of besan and rice flour. It is thinner than the traditional Ganthiya and is often used as a topping for chaat items.
- Methi Ganthiya: This variation of Ganthiya is made with the addition of fenugreek leaves. It has a slightly bitter taste and is often served as a snack with tea.
- Masala Ganthiya: This variation of Ganthiya is made with a mix of different spices such as cumin powder, coriander powder, and garam masala. It is a spicy snack that is often enjoyed with a cold beverage.
Ganthiya is a delicious and easy-to-make snack that is perfect for any occasion. This authentic Ganthiya recipe is simple and easy to follow, and the result is crispy and delicious Ganthiyas that you can enjoy with your family and friends. So go ahead, try this recipe at home, and let us know how it turns out!