Masala Ganthia
A classic Gujarati tea-time snack! These crispy, savory fried noodles are made from chickpea flour and seasoned with a blend of aromatic spices. Perfectly crunchy and addictive, they are a must-try.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, sift the besan to remove any lumps. Add the crushed ajwain, hing, turmeric powder, red chili powder, salt, and baking soda. Whisk everything together to combine the dry ingredients evenly.
- c.Pour 4 tablespoons of oil into the dry mixture. Using your fingertips, rub the oil into the flour until it resembles coarse breadcrumbs. This process, known as 'moyan', is key for a crispy texture.
- d.Gradually add lukewarm water, a little at a time, and knead to form a very soft, smooth, and slightly sticky dough. The consistency should be much softer than chapati dough.
- e.Grease your hands with a bit of oil and knead the dough for another 2-3 minutes until it is very pliable and smooth. Cover and let it rest for 10 minutes.
- 2
Step 2
- a.Set Up the Ganthia Press
- b.Choose the ganthia plate for your sev press (the one with thicker, star-shaped or slit openings).
- c.Thoroughly grease the inside of the sev press cylinder and the chosen plate with oil to prevent the dough from sticking.
- d.Fill the cylinder with the prepared dough, leaving a little space at the top, and secure the lid.
- 3
Step 3
- a.Fry the Ganthia
- b.Heat the oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily, the oil is at the perfect temperature (around 160-170°C or 320-340°F).
- c.Holding the press directly over the hot oil, turn the handle to extrude the dough in a large, circular motion, creating a coil. Be careful not to overcrowd the pan.
- d.Fry for about 1-2 minutes. You will notice vigorous bubbling. Once the bubbling subsides and the bottom is firm and a pale golden color, carefully flip the entire coil using a slotted spoon.
- e.Fry the other side for another 1-2 minutes until it's light golden and crispy. Avoid browning them too much, as they will continue to cook slightly after being removed from the oil.
- f.Repeat the process with the remaining dough, frying in batches.
- 4
Step 4
- a.Cool and Store
- b.Using a slotted spoon, carefully remove the fried ganthia coils from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- c.Allow the ganthia to cool completely to room temperature. They will become perfectly crisp as they cool.
- d.Once fully cooled, gently break the large coils into smaller, bite-sized pieces.
- e.Store the Masala Ganthia in a clean, dry, airtight container. They will stay fresh and crispy for up to 3 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be very soft and sticky. A stiff dough will result in hard ganthia.
- 2Using lukewarm water helps to create a softer dough and activates the baking soda properly.
- 3Maintain a consistent medium heat for frying. Oil that is too hot will burn the outside while leaving the inside uncooked. Oil that isn't hot enough will make the ganthia oily.
- 4Do not overcrowd the pan. Frying in batches ensures the oil temperature remains stable, leading to evenly cooked, crispy ganthia.
- 5Wait for the ganthia to cool completely before storing. Storing them while warm will trap steam and make them soggy.
Adapt it for your goals.
Spice Blend
Add 1/2 teaspoon of black pepper powder and 1/2 teaspoon of garam masala to the dough for a different flavor profile.
Herb InfusionHerb Infusion
Mix 1 tablespoon of finely chopped fresh fenugreek (methi) leaves or dried fenugreek leaves (kasuri methi) into the dough for an herby twist.
Garlic FlavorGarlic Flavor
Add 1 teaspoon of garlic paste to the dough along with the wet ingredients for a pungent, garlicky version.
Why this is on our healthy list.
Good Source of Protein
Besan, the main ingredient, is a plant-based flour rich in protein, which is essential for muscle repair, growth, and overall body function.
Rich in Fiber
Chickpea flour provides a good amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Gluten-Free Snack
Since it is made entirely from chickpea flour, Masala Ganthia is naturally gluten-free, making it a suitable snack option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
The most common reason for hard ganthia is the dough consistency. The dough was likely too stiff or dry. It needs to be very soft, pliable, and slightly sticky. Also, ensure you added enough oil ('moyan') to the flour mixture.