Try The Zesty Flavours Of Vibrant Gujarat With This Bhavnagari Gathiya

Bhavnagari gathiya is a deep-fried snack in Gujarati cuisine made from chickpea flour. It is considered a part of Farsan, a part of the cuisine that includes savory snacks usually served with tea. A little different in shape and taste from the normal gathiya, Bhavnagari gathiya is thinner, sometimes spicier and shorter in size. It is also known as papdi gathiya and is one of the best snacks to make at home in large quantities and then store, thanks to its long shelf life. If you want to try making crunchy and tasty snacks at home, Bhavnagari gathiya is one of the best to start from. Equally famous for its spicy and non-spicy versions, Bhavnagari gathiya is the perfect snack to munch. This tasty snack is a delectable mix of chickpea flour and spices, depending on the recipe you try in the kitchen. Catering to spice lovers and people who do not like too much spice, this papdi gathiya will be the first thing you reach for as tea time approaches. The spicy version, which is redder, is a tasty blend of spicy, tangy and zesty, whereas the non-spicy version is just what people with milder palettes like. Fully justifying its popularity as part of Gujarati farsan, try this simple Bhavnagari gathiya recipe to stock up on this delicious treat.

Ingredients for Bhavnagari gathiya

Listed below are all the ingredients which you will require to follow this recipe for Bhavnagari gathiya:

1. Chickpea flour
2. Black peppercorns (preferably crushed)
3. Water
4. Salt 
5. Carom seeds (ajwain seeds)
6. Red chilli powder
7. Turmeric powder
8. Asafoetida 
9. Baking soda

Step-by-step Bhavnagari gathiya recipe

These are the steps you need to follow to make this easy Bhavnagari gathiya recipe at home without difficulty: 

1. Making the dry mix: Put chickpea flour, crushed black peppercorns, red chilli powder, asafoetida, carom seeds, turmeric powder and salt in a bowl. Mix well before progressing further. Now, add oil and baking soda. Mix well with the flour and spice mix. 
2. Kneading the dough: Add water as required to this dry mix gradually. Slowly mix it well and knead it into a dough. After the initial kneading, grease your hands with some oil, while also drizzling some on the dough. Knead again to make the dough bind better and non-sticky. 
3. Frying the Bhavnagari gathiya: Put oil to heat in a pan on the stove. Grease the gathiya mould with the holes with some oil and place some dough on it. When the oil is ready, press the gathiya ribbons in the oil while ensuring it does not overlap or break. Fry until golden brown. 
4. Final touches: Rest the gathiya on a paper tissue to drain the excess oil and make pieces of the long ribbons. Serve fresh. To store the freshly made Bhavnagari gathiya, let it cool before transferring it to a container. Ensure the container is air-tight so that the Farsan snack remains fresh and crisp for as long as possible.

FAQs

1. Does the oil have to be on high flame throughout the frying process?
Yes, you need to check and keep the oil on a high or medium flame if it gets too hot. If the oil is not hot enough, the gathiya will not cook through.
2. Can we use any other flour to make Bhavnagari gathiya?
No, this Farsan snack is best made with chickpea flour. It is because Bhavnagari gathiya is known for being very crispy. Using rice flour will not give the same crunch associated with this popular snack.
3. How long can the Bhavnagari gathiya be stored?
You can easily store Bhavnagari gathiya for at least one whole month. You just need to ensure the container is dry and air-tight to ensure the snack remains fresh as long as possible.