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
307cal
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 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.
Prep10 min
Cook5 min
Servings4
Serving size: 1 serving
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 397.1 calories and 11.81g of protein per serving, it's a nutritious choice for your meal plan.
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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.
90cal
1gprotein
5gcarbs
7gfat
Ingredients
250 g Cabbage (finely shredded)
1 pc Carrot (medium, grated)
2 pc Green Chilli (slit lengthwise)
2 tbsp Mustard Oil (can substitute with any neutral oil)
1 tsp Mustard Seeds
0.25 tsp Asafoetida (also known as hing)
0.5 tsp Turmeric Powder
0.75 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (freshly chopped)
Instructions
1
Prepare the Vegetables
Wash and finely shred the cabbage. A food processor with a shredding attachment works well for this.
Peel and grate the carrot.
Wash and slit the green chillies lengthwise, keeping the stem intact.
2
Prepare the Tempering (Tadka)
Heat mustard oil in a kadai or a wide pan over medium-high heat.
Once the oil is hot, add the mustard seeds. Wait for about 30 seconds until they begin to crackle and pop.
Immediately add the asafoetida and the slit green chillies. Sauté for 15-20 seconds, being careful not to burn the spices.
3
Stir-fry the Sambharo
Add the grated carrot and shredded cabbage to the pan.
Add the turmeric powder and salt. Toss everything together quickly to coat the vegetables with the spices.
Stir-fry on high heat for just 2-3 minutes. The goal is to slightly cook the vegetables while retaining their crunchiness. Do not cover the pan.
