Traditional Gujarati GathiyaVeg

1

Sift the besan (gram flour) into a large mixing bowl. This removes any lumps and makes the flour lighter.

2

Create a hollow well in the center of the flour.

3

In a separate bowl, mix water, oil (peanut oil is recommended), salt to taste, Gathiya soda (or baking soda/papad khar as a substitute), and asafoetida (hing).

4

Use a hand blender or whisk until the mixture turns white and achieves a creamy, emulsified texture.

5

Add roughly crushed black pepper and crushed ajwain (carom seeds) to the besan.

6

Gradually add the liquid mixture to the besan, mixing slowly, to form a medium-soft dough.

7

Take a portion of the dough and knead it with a little extra water to ensure it is perfectly soft and pliable.

8

Heat oil in a kadhai over medium flame. Grease your Gathiya machine/press with a little oil.

9

Place the dough into the machine and press it directly over the hot oil in circular motions.

10

Fry on medium-to-low heat until golden and crisp. Avoid high flame to prevent them from staying raw inside.

11

Once golden, remove and drain excess oil.