You are here: Home > Cuisine > Indian Veg Recipes > Gujarati > Gujarati Dry Snacks > Gathiya, Gujarati Gathiya gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | by Tarla Dalal gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with 26 amazing images. Tea-time becomes more than perfect when it features gathiya and jalebis . Learn how to make gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack |Gathiya is a crunchy and savoury snack that has been loved by generations of Gujaratis. It has gained its share of fame in other parts of India and the rest of the world too!Gujarati style gathiya has carom seeds and asafoetida that gives the besan dough a flavourful and aromatic punch while papad khar ensures the ideal crispiness.Papad Khar is an essential and vital ingredient in papad making, where it contributes to the crispness and expansion of fried gathiyas.Allow the Indian namkeen jar snack to cool completely before breaking them and storing them. Keep them in a dry, airtight container and enjoy with hot cups of tea and enticing sweets.Tips to make gathiya: 1. Make sure you deep fry the gathiya on medium flame so they get cooked from inside. 2. Store in an air tight container upto days. 3. Resting of the dough is very important for the perfect crispy gathiya.Enjoy gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | with detailed step by step images. 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Mix well and cook on a medium flame for 1 minute or till the papad khar dissolves completely. Keep aside.Combine the besan, asafoetida , carom seeds, hot oil and prepared papad khar mixture in a deep bowl and knead into a soft dough without using water.Cover it with the lid and keep aside for 15 minutes.Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Keep aside.Grease a “sev press” (along with its lid and ganthia plate) using a little oil, press the dough into it and cover it with the lid.Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the ganthia plate and drops directly into the oil.Move the “sev press” in a circular motion while turning the handle of the “sev press” in a circular motion at the same time.Deep-fry the ganthia on a slow flame, till they turn light yellow in colour and crisp while turning them at intervals. Drain on an absorbent paper.Repeat step 6 to 8 to deep-fry the remaining ganthias in 3 more batches.Cool completely and break into pieces using your fingers.Serve or store the gathiya in an air-tight container. Nutrient values (Abbrv) per cupEnergy708 calProtein20.5 gCarbohydrates58.8 gFiber15.1 gFat43.5 gCholesterol0 mgSodium1157.3 mgClick here to view calories for Gathiya, Gujarati Gathiya gathiya video Gathiya, Gujarati Gathiya recipe with step by step photos like gathiya recipe like gathiya recipe like gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | then do try other jar snack recipes also: ribbon sev | ribbon pakoda | ribbon murukku | ola pakoda | ottu pakoda in south india | with 19 amazing images. tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | what is gathiya made of?what is gathiya made of? gathiya recipe | Gujarati style gathiya | Indian namkeen jar snack | is made using easily available ingredients in India: 1 3/4 cups besan (bengal gram flour), 1/2 tsp papad khar, 1 tsp salt, 1/2 tsp asafoetida (hing), 1 tsp carom seeds (ajwain), 3 tbsp hot oil and oil for greasing and deep-frying. See the below image of list of ingredients for gathiya. what is papad kharwhat is papad khar Papad Khar is a chemical which is white in colour and is amorphous to crystalline which is mined in lumps and broken down. It is basically dissolved in water and that water was added to dough for papads and gathiya. Papad Khar is easily available in local stores and online all over India. how to make dough for gathiyahow to make dough for gathiya To make Gujarati style gathiya, heat ½ cup of water in a saucepan. Add ½ tsp papad khar. Add salt to taste. Mix well and cook on a medium flame for 1 minute or till the papad khar dissolves completely. Keep aside. In a deep bowl, add 1¾ cup besan (bengal gram flour). Add ½ tsp asafoetida (hing). Add 1 tsp carom seeds (ajwain). Add 3 tbsp hot oil. Add the prepared papad khar mixture. Knead into a soft dough without using water. Cover it with the lid and keep aside for 15 minutes. Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Keep aside. how to make gathiyahow to make gathiya Grease a “sev press” (along with its lid and ganthia plate) using a little oil. Press the dough into it and cover it with the lid. Heat the oil in a deep non-stick pan. Place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the gathiya plate and drops directly into the oil. Move the “sev press” in a circular motion while turning the handle of the “sev press” in a circular motion at the same time. Deep-fry the gathiya on a slow flame, till they turn light yellow in colour and crisp while turning them at intervals. Drain on an absorbent paper. Repeat step 6 to 8 to deep-fry the remaining gathiya in 3 more batches. Cool completely and break into pieces using your fingers. Serve Gujarati style gathiya or store in an air-tight container. pro tips to make gathiyapro tips to make gathiya Make sure you deep fry the gathiya on slow flame so they get cooked from inside. Store in an air tight container upto 2 to 3 weeks. Resting of the dough is very important for the perfect crispy gathiya.