@lifecreating: For Gathiya 1 3/4 cups besan (bengal gram flour) 1/2 tsp papad khar 1 tsp salt 1/2 tsp asafoetida (hing) 1 tsp carom seeds (ajwain) 3 tbsp hot oil oil for greasing and deep-frying Method For gathiya 1. To make gathiya, heat ½ cup of water in a saucepan and add the papad khar and salt. Mix well and cook on a medium flame for 1 minute or till the papad khar dissolves completely. Keep aside. 2. Combine the besan, asafoetida , carom seeds, hot oil and prepared papad khar mixture in a deep bowl and knead into a soft dough without using water. 3. Cover it with the lid and keep aside for 15 minutes. 4. Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Keep aside. 5. Grease a “sev press” (along with its lid and ganthia plate) using a little oil, press the dough into it and cover it with the lid. 6. Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the ganthia plate and drops directly into the oil. 7. Move the “sev press” in a circular motion while turning the handle of the “sev press” in a circular motion at the same time. 8. Deep-fry the ganthia on a slow flame, till they turn light yellow in colour and crisp while turning them at intervals. Drain on an absorbent paper. 9. Repeat step 6 to 8 to deep-fry the remaining ganthias in 3 more batches. 10. Cool completely and break into pieces using your fingers. 11. Serve or store the gathiya in an air-tight container. #food #Recipe #viralvideo #account #AsiaCup2023 #BookTok #WhatToPlay #foryou #foryoupage
