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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.
Prepare the Dough
Set Up the Ganthia Press
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.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 310.25 calories per serving with 10.58g of protein, it's a moderately challenging recipe perfect for snack.
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Fry the Ganthia
Cool and Store
Add 1/2 teaspoon of black pepper powder and 1/2 teaspoon of garam masala to the dough for a different flavor profile.
Mix 1 tablespoon of finely chopped fresh fenugreek (methi) leaves or dried fenugreek leaves (kasuri methi) into the dough for an herby twist.
Add 1 teaspoon of garlic paste to the dough along with the wet ingredients for a pungent, garlicky version.
Besan, the main ingredient, is a plant-based flour rich in protein, which is essential for muscle repair, growth, and overall body function.
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.
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.
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.
Let the ganthia cool completely to room temperature after frying. Then, store them in a clean, dry, and airtight container. They will remain crispy and fresh for up to 3 weeks.
A sev press is highly recommended for the authentic shape and texture. However, you can try using a piping bag with a large star nozzle, though it will be more difficult to handle the soft dough and achieve the same result.
Masala Ganthia is a deep-fried snack, so it is high in calories and fat and should be consumed in moderation. However, its base ingredient, besan (chickpea flour), is gluten-free and a good source of protein and fiber.
A single serving of Masala Ganthia (approximately 1 cup or 95g) contains around 450-500 calories, primarily from carbohydrates and fats from the deep-frying process.
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