A beloved Gujarati tea-time snack, these savory chickpea flour noodles are uniquely soft and spongy, not crunchy like typical sev. Seasoned with aromatic carom seeds and a hint of black pepper, they are irresistibly delicious and melt in your mouth. Perfect with a cup of hot chai.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
302cal
10gprotein
30gcarbs
17g
Ingredients
2 cup Besan (sifted)
4 tbsp Oil (for the dough)
1 tsp Ajwain (lightly crushed)
1 tsp Black Pepper Powder
0.25 tsp Hing
0.5 tsp Baking Soda
1 tsp Salt (or to taste)
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, place the sifted besan. Add the crushed ajwain, black pepper powder, hing, baking soda, and salt. Whisk everything together to combine.
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
A crunchy, tangy, and lightly spiced cabbage stir-fry from Gujarat. This quick salad, known as Kobi no Sambharo, comes together in minutes and is a classic side dish for fafda, gathiya, or any Indian meal.
About Bhavnagari Gathiya, Masala Chai and Gujarati Cabbage Sambharo
Crispy Gathiya with aromatic masala chai and tangy sambharo – a soul-satisfying treat, perfect any time!
This gujarati dish is perfect for lunch. With 483.84000000000003 calories and 15.8g of protein per serving, it's a nutritious choice for your meal plan.
fat
Add 4 tablespoons of oil to the dry mixture. Using your fingertips, rub the oil into the flour for 2-3 minutes. This process, called 'moyan', is crucial for a soft texture. The mixture should resemble coarse, moist sand.
Gradually add lukewarm water, a little at a time, and knead to form a very soft, smooth, and sticky dough. The consistency should be much softer than chapati dough, almost like a thick, pliable paste that holds its shape. Knead for 4-5 minutes until smooth.
2
Set Up the Gathiya Press
Generously grease the inside of a sev or gathiya maker (press) and the disc with oil to prevent the dough from sticking.
Fit the press with the thick, striped disc specifically designed for gathiya.
Carefully fill the press with the prepared dough, ensuring there are no air pockets.
3
Heat Oil for Frying
Pour the oil for deep frying into a kadai or a deep, heavy-bottomed pan. Heat the oil over a medium flame.
To check if the oil is at the right temperature (around 150-160°C / 300-320°F), drop a tiny piece of dough into it. It should sizzle and rise to the surface steadily without browning quickly. If it browns instantly, the oil is too hot.
4
Fry the Gathiya
Once the oil is ready, reduce the heat to low-medium. Hold the press directly over the hot oil and turn the handle to extrude the dough in a large, circular motion, forming a single layer.
Fry for about 1-2 minutes on one side. The gathiya will puff up. Do not disturb them immediately.
Gently flip them over using a slotted spoon and fry for another 1-2 minutes. The gathiya should be cooked through but remain a pale cream or light yellow color. Avoid browning them, as this will make them hard.
Carefully remove the fried gathiya from the oil and place them on a wire rack or paper towels to drain excess oil.
5
Cool and Store
Repeat the frying process in batches for the remaining dough, ensuring the oil temperature remains consistent.
Allow the gathiya to cool down completely to room temperature. They will become slightly firmer as they cool.
Once completely cool, break them into smaller, bite-sized pieces. Store in an airtight container for up to 3 weeks.
92cal
4gprotein
10gcarbs
4gfat
Ingredients
2 cup Water
2 cup Whole Milk (For a rich, creamy texture.)
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
