Ganthiya with Masala Chai

Set Up for Frying

• Heat 3 cups of oil in a deep, heavy-bottomed kadai or wok over medium heat. The ideal temperature is around 160-170°C (320-340°F).
• To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily without browning too quickly, the oil is ready.
• Grease the inside of a ganthiya press (sev maker) and fit it with the star-shaped or flat-strip disc. Fill the press with the prepared dough, leaving no air pockets.

Fry the Ganthiya

• Hold the press directly over the hot oil and turn the handle to extrude the dough in a large, circular motion, forming a coil. Do not overcrowd the pan; fry one coil at a time.
• Fry on medium-low heat for about 60-90 seconds. The ganthiya will be bubbling vigorously. Do not flip them yet.
• When the sizzling subsides slightly and the bottom is firm, gently flip the coil using a slotted spoon. Fry for another 60-90 seconds until they are a light cream or pale golden color and crispy. Authentic ganthiya should not be dark brown.
• Repeat the process in batches until all the dough is used.

Drain and Store

• Carefully remove the fried ganthiya from the oil with a slotted spoon, allowing excess oil to drip back into the kadai.
• Place them on a wire rack or a plate lined with paper towels to cool and drain further.
• Let the ganthiya cool completely to room temperature. They will become much crispier as they cool.
• Once cooled, gently break the large coils into smaller, bite-sized pieces. Store in a clean, dry, airtight container for up to 3 weeks.