Updated: Mar 12
Prep Time: 10 mins Cook Time: 45 mins.
4 cups Gram Flour (Besan Flour)
1 cups Ondhwa Flour
½ cup Rice Flour
1¼ tbsp Ajmo (Ajwain Seeds)
2 tbsp Black Pepper (Coarsely Ground)
1½ tbsp Cumin Seeds
½ tsp Turmeric Powder
1 tbsp Red Chilli Powder
½ tsp Asafoetida (Hing)
2 tbsp Sugar
3 tsp Salt
3 tbsp Lemon Juice
⅓ cup Corn Oil + Corn Oil to Deep Fry
Sieve the gram flour and rice flour in a big mixing bowl, add the ondhwa flour, ajamo, black pepper, cumin seeds, turmeric, chilli powder, asafoetida, and sugar, salt, lemon juice and corn oil.
Mix well until the lemon juice and oil has combined, adjust seasonings to taste sweet, salty and sour, then add water to knead the dough, keeping it soft but stiff.
Using a sev sancha, put the blade with big holes and pipe the mixture into a circle, about 5cm round or with a gathiya jara place it on the pan you are frying rub the gathiya dough with your hand.
Deep fry on medium-low heat on one side for 2-3 minutes, then flip and fry for 2-3 minutes more until light brown and crispy, and you don’t hear it sizzling, drain on a paper napkin.
Repeat the process as above in batches, cool them down and store them in an airtight tin.
Ideal for biting with drinks or enjoy them with a teatime snack!