For the Indian Cooking Challenge
this month, I had a list that I have collected from past. One of the dishes was Gathiyas from Gujarat. As always anything gujju I turn to Vaishali
, so asked her to get an authentic recipe from her friends. I was feeling terrible that I had to disturb her, however she is ever so helpful and managed to get the measurement from her friend.
The Gathiyas are very much like the Kara Sev
we made previously for ICC. That also requires a special plate for pressing it out, we used muruku maker itself. Same way I again ended up making use of Muruku maker. I asked Amma’s help to make this. I didn’t get to make this until the last moment and luckily I could get early the previous day and was able to do it right away.
The funny part was, when we added oil to the Besan, it is enough to knead as a dough. However the moment you press it down the hot oil, the besan disintegrates it right away. So then Amma said looks like we need to add water. The gathiyas turned out well only after we added water. First we used star mould but from what I remembered the gathiyas look like big size star or ribbon shape.
The flat shaped moulds work out very well and the important fact to remember is that, the gathiyas get their soft and crumbly texture only after resting for a while.
Besan / Gram Flour – 500 gms
Salt to taste
Ajwain – 1 tsp
Cooking Soda – 2 tsp
Cooking Oil – 100 gms
Oil for deep frying
How to make the Gathiys
In a pan, dry roast the cooking soda for a minute of two, remove and let it cool down completely. The time taken to roast should be good enough to remove all the moisture and it should get charred.
In a bowl, take the besan, salt, ajwain, and mix in cooled cooking soda. Mix well. Then slowly add the oil and crumble well. Then add water slowly to get a soft dough. The consistency of the dough should be of the same as what you make for sev.
Making Gathiys require you to have that plate on which you will put the dough and press it directly on the hot oil. Else you can use sev machine and press it down as well. Even cookie press would work out if you have the mould required.
To make it more spicy, you can add crushed peppercorns/ red chili powder / crushed cumin seeds etc.
These gathiyas are very soft and melt in the mouth types, basically because of the cooking soda being added like this.
Gathiya ~ Gujarati Special | How to Make Gathiya | Indian Cooking Challenge - January