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# Gathiya Recipe
| | |
| -------------- | ------ |
| **Prep time** | 5 min |
| **Cook time** | 30 min |
| **Total time** | 35 min |
| **Serves** | 1 box |
Per box.
| Nutrient | Amount |
| ------------- | --------- |
| Calories | 1944 kcal |
| Carbohydrates | 141 g |
| Protein | 54 g |
| Fat | 130 g |
| Saturated fat | 11 g |
| Sodium | 3035 mg |
| Potassium | 2031 mg |
| Fiber | 27 g |
| Sugar | 27 g |
| Vitamin A | 98 IU |
| Calcium | 118 mg |
| Iron | 12 mg |
## About
It is a popular savory snack from Western Indian cuisine particularly from the Gujarati Cuisine. **Gathiya** or **Ganthiya snack** is known for its light and crispy texture but more importantly, the aroma and flavor of the ajwain or carrom seeds added to it. It is most commonly served as a tea-time snack but is not limited to it. It can also be served as a side dish to lunch and dinner and also as a topping to any desired curries.
There are many different variations of the **Gathiya snack**, but the most common way is to make it with besan flour. The addition or topping of other aromatic herbs and spices makes it unique and special. In addition, the shape of these adds different names and the way it is served. You may find Mota Gathiya (thick shape), Papdi Gathiya (thin & flat), Masala Gathiya (spicy version) and Nylon Gathia (thin shape).
## Ingredients
* ½ cup oil
* ½ cup water
* ½ tsp baking soda
* 1 tsp salt
* 2 cup besan / gram flour
* ½ tsp ajwain / carom seeds
* ½ tsp crushed pepper
* pinch hing
* 2 tbsp water
* oil *(for frying)*
## Instructions
1. Firstly, in a mixer jar take ½ cup oil, ½ cup water, ½ tsp baking soda and 1 tsp salt.
2. Blend till the mixture turns creamy consistency. Keep aside.
3. In a large plate, sieve 2 cup besan, ½ tsp ajwain, ½ tsp crushed pepper and pinch hing. Mix well.
4. Now add the prepared oil-water mixture and knead the dough.
5. Knead well making sure the dough is well combined and soft.
6. Further, add 2 tbsp water and start to knead again.
7. Knead until the dough changes colour slightly and turns soft.
8. Take the flower mould and fix it to chakli maker.
9. Stuff the dough into the chakli maker and press into hot oil.
10. Stir occasionally, until the sev turns crispy.
11. Drain off to remove excess oil.
12. Finally, enjoy Crispy Gathiya for a month when stored in an airtight container.
## Step-by-step
Firstly, in a mixer jar take ½ cup oil, ½ cup water, ½ tsp baking soda and 1 tsp salt.
Blend till the mixture turns creamy consistency. Keep aside.
In a large plate, sieve 2 cup besan, ½ tsp ajwain, ½ tsp crushed pepper and pinch hing. Mix well.
Now add the prepared oil-water mixture and knead the dough.
Knead well making sure the dough is well combined and soft.
Further, add 2 tbsp water and start to knead again.
Knead until the dough changes colour slightly and turns soft.
Take the flower mould and fix it to chakli maker.
Stuff the dough into the chakli maker and press into hot oil.
Stir occasionally, until the sev turns crispy.
Drain off to remove excess oil.
Finally, enjoy **Crispy Gathiya** for a month when stored in an airtight container.
## Video
## Notes
* Firstly, make sure to blend oil, water and soda into the blender. This helps the sev to be soft from the inside and crispy from the outside.
* Also, using fresh oil helps keep the gathiya fresh for longer.
* Additionally, you can use the mould of your choice.
* Finally, **Crispy Gathiya recipe** tastes great for evening snacks.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/bhavnagari-tikha-gathiya-recipe-sev/](https://hebbarskitchen.com/bhavnagari-tikha-gathiya-recipe-sev/)
