Updated: Mar 19
Prep Time: 15 mins Cook Time: 45 mins.
4 cups Gram Flour (Besan Flour)
⅓ cup Corn Oil
½ tbsp Papad Kharo (Available in Indian Stores)
½ tbsp Salt
1 tsp Black Pepper Coarsely Ground
1½ tsp Ajamo (Ajwain Seeds)
¾ tsp Hing (Asafoetida)
1 tbsp Black Pepper Powder
Take a small pan and dry roast the papad kharo and salt on low heat for 5 minutes.
Once roasted, add 1 cup of water and bring it to boil; let it boil for 3 minutes and leave it overnight.
Make sure not to stir the water as the kharo has settled down. Pour the water slowly into the blender, blend the water and oil till the mixture turns thick.
Sieve the gram flour in a bowl, add the coarsely ground black pepper, ajamo and hing, pour the mixture in the flour and start kneading the dough firmly but softly. Please leave it to rest for 10 minutes.
In a small bowl, mix the black pepper powder and ¼ tsp of hing, fill it in a salt bottle shaker and keep aside.
Meanwhile, heat the oil on medium-low heat, divide the dough into small pieces and roll them into smooth oval-shaped balls.
Take a wooden chopping board, place the dough ball at the end of the board, pressing the back end slightly make it flat.
Using the end of your palm, stretch the dough in the forward direction; it should be around 7-9 inch long.
Now take a long sharp knife, starting from the top remove the gathiya fast without stopping; otherwise, it will damage the shape.
Put the gathiya in the oil and deep fry, flipping them few times until they go crispy, drain on a paper napkin and sprinkle some black pepper and hing.
Repeat the process as above for the rest, cool them down and store them in an airtight tin.
Enjoy them with sambharo or a teatime snack!