Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vanela gathiya. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
- Vanela gathiya is ready to serve. - Serve with Fried green chilly OR Chutney OR Sambhar (Salad). Mostly Served with Green Chilies , Tea , Kadhi etc. World famous gujarati snacks Vanela Gathiya.all time favourite gujarati street food vanela gathiya is made from besan with black pepper and carrom. vanela gathiya - કાઠિયાવાડી ગાંઠિયા વણેલા ગાંઠિયા vanela gathiya gathiya recipe vanela ganthiya fafda Must try this authentic Gujarati Vanela Gathiya recipe at your home make gathiya at home, how to.
Vanela Gathiya is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Vanela Gathiya is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook vanela gathiya using 22 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Vanela Gathiya:
- Take For Gathiya dough
- Prepare 2 1/2 cup chickpeas flour
- Get 90 ml oil
- Get 90 ml water
- Get 1/4 tsp hing/asafoetida
- Get 1/2 tsp gathiya soda/ soda/ papad soda
- Prepare 1/2 tsp Ajwain/carom seeds
- Prepare 1/2 tsp roughly crushed black pepper
- Prepare As needed Oil for frying
- Prepare For kadhi / chutney
- Prepare 1 cup buttermilk
- Make ready 1 cup water
- Get 2-3 tsp besan/gram flour
- Prepare 2-3 green chilli (cut)
- Take 1/4 tsp dry coriander
- Prepare 1/2 tsp mustard seeds
- Prepare 1/4 tsp haldi (Turmeric)powder
- Make ready 1/4 tsp citric acid/ lemon salt
- Take to taste Salt
- Make ready 3 tsp sugar
- Prepare 6-7 curry leaves
- Get 2-3 tsp oil
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Steps to make Vanela Gathiya:
- 90 ml oil+ 90 ml water.. mix well.. whisk until it turns white colour.. it takes 5 mints.. now add soda and again whisk for 2-3 mints
- Now take basan add ajwain+ black pepper + hing + salt
- Now add oil soda water gradually.. make a dough like paratha dough.. not so hard nor so soft.. if needed add 1-2 spoon more water..
- Kneading the dough until it became soft.. it takes 10 mins.. dough needs a good kneading by the end it shouldn't be sticky. It should be soft and smooth..
- Now heat a pan.. take a lemon size ball.. and roll it on rolling pan(wooden) with the help of palm.Make a long rope and twist it with bottom part of your last finger.
- Rolling and twisting…..you need to use your palm back and forth motion.
- Deep fry on low flame…They will puff up and remove as soon as they are cooked.(make sure that your oil should not be very hot)
- Cook it for few minutes at a very low heat.It takes 3-4 minutes.No need to turn it golden brown
- Remove and sprinkle asafetida/ hing.
- Serve with fry chillies. Papaya sambharo and kadhi
- For kadhi take 1 cup buttermilk+ 1 cup water + 2-3 spoon besan.. whisk all ingredients..
- Heat a oil add mustard seeds… now add curry patra + green chilli (cut)+ hing+ dry coriander
- Now add buttermilk.. stir well.. add sugar + citric acid + salt+ haldi powder
- Stir well.. make a thick consistency.. should be little thick than normal kadhi..
- Garnish with green chopped coriander leaves..taste of kadhi should be combination of sweet sour and little spicy….
- Kadhi and Gathiya is ready.. serve with jalabi or chilli or sambharo
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