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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine water and oil in a bowl or blender jar. Whisk vigorously until the mixture turns opaque. Keep aside for 4-5 minutes.
In a large bowl, mix the besan, salt, ajwain, turmeric, chilli flakes, and baking soda.
Gradually pour in the emulsified oil-water mixture. Knead into a smooth, pliable dough. If excessively sticky, add 1–2 tbsp of besan. Cover and rest for 10- 15 minutes.
Grease the inner chamber of a sev/gathiya press and attach a large star-shaped disc (or a disc of your choice).
Divide the dough into 2 equal portions, load one portion into the barrel, and secure the lid tightly.
Heat oil in a deep kadai over medium flame.
Hold the press directly above the hot oil to extrude thick strands.
Cut off the strands into short pieces or let them fall in continuous spirals.
Fry in batches over medium heat, flipping occasionally until golden and crisp. Avoid overcrowding.
Transfer with a slotted spoon onto paper towels. Allow the gathiya to cool completely to reach maximum crispness before serving or storing.
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Keep the dough soft and pliable; a stiff dough will make pressing difficult.
Maintain steady medium heat. High heat browns the exterior quickly while leaving the core soft.
Store in an airtight container at room temperature for up to 3 weeks.
What is the best way to ensure the dough is the right consistency?
Keep the dough soft and pliable; a stiff dough will make pressing difficult.
How can I prevent the gathiya from becoming too soft?
Maintain steady medium heat while frying to ensure the exterior is crisp without leaving the core soft.
How should I store the gathiya?
Store in an airtight container at room temperature for up to 3 weeks.
Can I use a different type of oil for frying?
Yes, you can use any neutral oil suitable for deep frying.
What should I do if the dough is too sticky?
If the dough is excessively sticky, add 1–2 tbsp of besan to achieve the right consistency.
