Ganthia
Veg
Vegan
Thick, rope-shaped or irregular fried snacks made from seasoned chickpea flour dough — softer and more yielding than the thinner sev, with a distinctly peppery bite. A Gujarati Diwali essential and everyday tea-time snack, available at every farsan shop.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 2 cups | gram flour (besan) |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 2 tablespoons | oil |
| as needed | water |
Instructions
- 1 In a mixing bowl, combine gram flour, carom seeds, turmeric powder, red chili powder, and salt.
- 2 Add 2 tablespoons of oil to the dry ingredients and mix well.
- 3 Gradually add water to the mixture, kneading it into a soft, pliable dough.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Fill a sev maker with the dough, using a plate with large holes.
- 6 Once the oil is hot, press the sev maker over the oil, allowing the dough to fall in strands.
- 7 Fry the ganthia until they are golden and crisp, turning occasionally.
- 8 Remove the fried ganthia with a slotted spoon and drain on paper towels.
- 9 Repeat the process with the remaining dough.
Tips
Ensure the oil is not too hot to avoid burning the ganthia. Adjust the spice levels to taste.