Updated: Mar 7
Prep Time: 15 mins Cook Time: 30 mins.
Ingredients: 3 cups Gram Flour (Besan Flour) ⅓ cup Corn Oil ½ tbsp Papad Kharo (Soda Bicarbonate) ½ tbsp Salt 1 tsp Black Pepper 1½ tsp Ajamo (Ajwan Seeds)
½ tsp Hing (Asafoetida)
Take a small pan and dry roast the papad kharo and salt on low heat for 5 minutes.
Once roasted, add ¾ 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 in the blender with the oil, blend the water and oil till the mixture turns thick.
Sieve the gram flour in a bowl, add the black pepper, ajamo and hing.
Pour the mixture into the flour and start kneading the dough; add water if you need to. The dough should be soft. Please leave it to rest for 10 minutes.
Using a sev sancha, put the papdi gathiya blade and pipe the mixture in deep oil or with a papdi Jara, place it on the pan you are frying rub the gathiya dough with your hand.
Heat the corn oil on medium-low heat, deep fry the gathiya, flipping them few times until they go crispy, drain on a paper napkin.
Repeat the process as above in batches, cool them down and store them in an airtight tin.
Enjoy them with sambharo or a teatime snack!