Ghatia Recipe | How to make Gujarati gathiya
Ghatia, a popular Indian snack, is a crunchy, fried delight loved by numerous people. Hailing from Gujarat in the west, this snack is highly regarded in Indian cooking. This delectable snack is not only loved in Gujarat but also has a significant following in numerous Indian regions and within the global Indian community Its pleasant crispy texture and tasty seasonings make it an ideal pairing with tea or enjoyable on its own as a snack.
Ingredients
For making Ghatia, you will need the following ingredients:
- 2 cups of gram flour (besan)
- 1 teaspoon carom seeds (ajwain)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon baking soda
- 2 tablespoons hot oil or melted ghee
- Salt to taste
- Water (as needed for dough consistency)
- Oil for frying
Equipment Needed
To prepare this dish, gather these kitchen tools and equipment:
- Mixing bowls
- Rolling pin
- Frying pan or deep fryer
- Slotted spoon
- Strainer or paper towels
Preparation Steps
Preparation of Dough
- Flour Sifting: Mix the gram flour into a blender to remove any large particles.
- Spice Ingredients: Mix the carom seeds, turmeric powder, red chilli powder, baking soda, and salt into the flour.
- Mixing Ingredients: Mix all of the dry ingredients well.
- Making the Dough: Gradually add heated oil or melted ghee into the components and mix well. Then, while mixing, gradually add water until the dough is firm but flexible.
Resting the Dough
Cover and Rest: Put the dough in a moist cloth and allow it to rest for 15-20 minutes. This step allows the dough to absorb the flavors and make it easier to work with.
Shaping
- Divide the resting dough into equal parts.
- Using a rolling pin, roll out one piece of dough on a lightly flouring take.
- Using a knife or a dough cutter, cut the rolled-out dough into desired strips or forms.
Frying the Ghatia
- Heating the Oil: Heat oil in a vessel. The oil should be heated but not burned. The ideal temperature for frying is around 350°F (175°C). Test the oil readiness by dropping a small piece of dough into it; it ought to bubble and rise to the surface quickly.
- Frying Process: Carefully place the dough strips into the hot oil in batches. Avoid overcrowding the pan to ensure even frying.
- Achieving Golden-Brown Color: Fry until it turns golden brown and crispy. Use a slotted spoon to stir occasionally, ensuring they cook evenly.
Post-Frying
- Draining Excess Oil: Once fried, use a slotted spoon to remove snacks from the oil and place them on a strainer or paper towels to drain any excess oil.
- Cooling: Allow the snack to cool completely before serving. This helps them retain their crunchiness.
Serving Suggestions
This dish is best served fresh and crisp. Traditionally, it is enjoyed with tangy chutneys or a cup of hot tea. You can also combine it with other Indian delicacies to create an excellent breakfast. Place the Ghatia on a tray, top with chopped coriander, and serve alongside your favourite chutney or yogurt dip.
Storage Tips
Once it is cooled completely, keep it in an airtight container to preserve its freshness and crunchiness. Under proper storage, it can remain fresh for up to two weeks.
Variations and Tips
Changing the spices helps one create that in several flavours. For varying taste sensations, add black pepper, cumin seeds, or even a bit asafoetida. Instead of frying, bake it for a more nutritious alternative.
Making Ghatia at home is a wonderful experience that introduces traditional Indian flavors into your kitchen. With this detailed recipe, you can prepare some batches of crispy, golden-brown snack that can delight your family and friends.
