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A classic Gujarati tea-time snack, these deep-fried chickpea flour strands are wonderfully light, airy, and crispy. Seasoned with carom seeds and asafoetida, they are addictively savory and perfect for munching.
Prepare the Dough
Set Up for Frying
A classic Gujarati tea-time snack, these deep-fried chickpea flour strands are wonderfully light, airy, and crispy. Seasoned with carom seeds and asafoetida, they are addictively savory and perfect for munching.
This gujarati recipe takes 35 minutes to prepare and yields 6 servings. At 183.24 calories per serving with 6.95g of protein, it's a moderately challenging recipe perfect for snack.
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Fry the Ganthiya
Drain and Store
Add 1 teaspoon of black pepper powder and 1/2 teaspoon of red chili powder to the dough for a spicy kick.
Add 1 tablespoon of fresh garlic paste to the dough along with the water for a pungent, garlicky flavor.
Incorporate 1 tablespoon of finely chopped dried fenugreek leaves (kasuri methi) into the flour mixture for an aromatic variation.
Use the flat, ribbon-like disc in your sev maker to create Papdi Ganthiya, which are wider and flatter.
Made from besan (chickpea flour), Ganthiya provides plant-based protein, which is essential for muscle maintenance, tissue repair, and overall body function.
As it is made entirely from chickpea flour, this snack is naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten sensitivity.
Chickpea flour is a good source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
A typical serving of Ganthiya (around 60 grams) contains approximately 300-350 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.
Ganthiya is a deep-fried snack and should be consumed in moderation. While its base ingredient, besan (chickpea flour), is a good source of protein and fiber, the deep-frying process adds a significant amount of fat and calories.
Hard ganthiya are usually the result of two things: a stiff dough or insufficient kneading. The dough must be very soft and pliable, and it needs to be kneaded well for at least 5-7 minutes to incorporate air, which makes it light.
Oily ganthiya can be caused by frying at too low a temperature, which allows the dough to absorb oil instead of cooking quickly. Ensure your oil is moderately hot before you start frying. An overly soft or watery dough can also lead to oil absorption.
While a press provides the traditional shape, you can try an alternative method. Place the soft dough in a sturdy piping bag with a star nozzle and pipe the shapes directly into the hot oil. This requires some practice and care.
Ganthiya and sev are both fried chickpea flour snacks, but they differ in texture and preparation. Ganthiya dough contains more oil and baking soda, and is kneaded extensively to make it lighter and more porous. Sev is typically thinner, crunchier, and has a simpler dough.
This recipe goes great with these complete meals
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