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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.
Prepare the Dough
Set Up the Gathiya Press
Heat Oil for Frying
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.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 307.1 calories per serving with 10.47g of protein, it's a moderately challenging recipe perfect for snack or tea_time.
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Fry the Gathiya
Cool and Store
For a spicier version, add 1/2 teaspoon of red chili powder to the dough along with the other spices.
Add 1 teaspoon of crushed fennel seeds (saunf) along with the ajwain for a different aromatic profile.
Mix in 1 tablespoon of finely crushed dried fenugreek leaves (kasuri methi) into the dough for an earthy flavor.
Gram flour (besan) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Made entirely from gram flour, this snack is naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten sensitivity.
Gram flour contains a good amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
This usually happens for three reasons: 1) The dough was too stiff or not kneaded enough. It must be very soft and sticky. 2) Not enough oil ('moyan') was rubbed into the flour. 3) The gathiya were fried on high heat or for too long, causing them to brown and harden.
A 100g serving of Bhavnagari Gathiya contains approximately 480-520 calories. The calories primarily come from the gram flour and the oil absorbed during deep-frying.
As a deep-fried snack, Bhavnagari Gathiya is high in calories and fat and should be enjoyed in moderation. However, its base ingredient, gram flour (besan), is a good source of plant-based protein, fiber, and is naturally gluten-free.
Ensure the gathiya are completely cool before storing. Place them in a clean, dry, airtight container at room temperature. They will stay fresh and retain their texture for up to 3 weeks.
Traditionally, it is served with fried and salted green chilies, a shredded raw papaya salad called 'sambharo', and mint-coriander chutney. It pairs perfectly with a hot cup of masala chai.
Baking is not recommended for this recipe. The deep-frying process is essential for making the gathiya puff up and achieve their characteristic soft, porous, and melt-in-your-mouth texture, which cannot be replicated in an oven.
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