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Fafadia gathia
Soft-crisp gram flour gathia, Gujarat's favourite with jalebi. Makes 1 kg
Fafadia gathia are pale, airy strands of gram flour dough rubbed through a gathia jara straight into hot oil. Beating the salt and kharo water until white and frothy, then kneading the dough hard, makes them light and melt-in-the-mouth. Serve with fried green chillies, papaya sambharo or jalebi. For fuli (puffed) gathia, use coarsely ground black pepper instead of white pepper and press the dough through a fuli jara.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 20
Ingredients
Method
0/9 doneStep 1: Boil 1 cup water, 4 tsp salt and 1 ½ tsp papad kharo (alkaline salt) together for 5 minutes. Add 1 cup oil, take off the heat and cool.
5 minStep 2: Whizz the mixture in a blender until it turns white and frothy.
Step 3: In a large tray, mix 2 ¼ lb gram flour (besan), ½ tsp asafoetida, 2 tsp white pepper powder and 1 tsp ajwain (carom) seeds.
Step 4: Add the frothy salt mixture gradually and knead into a soft dough.
Step 5: Knead the dough vigorously, pressing with the heel of your hand, until it becomes lighter in colour.
15 minStep 6: Heat oil in a large frying pan over medium heat and set the gathia jara on top of the pan.
Step 7: Take a big lump of dough and rub it across the jara with your palm so the strands drop into the oil.
Step 8: Fry for about a minute and lift them out quickly, before they brown. Drain the oil. Repeat with the remaining dough.
30 minStep 9: Cool completely and store in an air-tight container.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 13 g
- Carbs
- 31 g
- Fat
- 29 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fafadia gathia take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of asafoetida?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
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