AI-generated image
Patta gathia
Wide, paper-thin gram flour ribbons with black pepper and ajwain. Makes 40–50
Patta gathia are flat, ribbon-like strips of gram flour dough, rolled paper-thin under the palm on a wooden board and fried until crisp. Black pepper and ajwain give them their flavour. They are a classic Gujarati tea-time snack and are great with fried chillies and papaya sambharo.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 12
Ingredients
Method
0/8 doneStep 1: Roast 2 tsp salt in a small pan on low heat until all the moisture has gone.
2 minStep 2: Add ¼ tsp bicarbonate of soda and 1 cup water and boil for 2 minutes. Cool the mixture.
2 minStep 3: Mix 14 oz gram flour (besan), 1 ½ tsp black pepper, 1 tsp ajwain (carom) seeds, 1 tsp asafoetida and 8 tbsp oil, then knead into a medium-tight dough, adding the cooled water as needed.
Step 4: Knead thoroughly until the dough turns light yellow.
10 minStep 5: Take 1 tablespoon of dough. On a wooden board, flatten it with the base of your palm and slide your palm from bottom to top, rolling the dough into a very thin strip.
Step 6: Cut into two 20 cm long gathia and scrape them off the board with a knife. Make all the gathia in the same way.
Step 7: Deep fry in oil over low heat, three at a time, until crisp but still pale.
40 minStep 8: Drain, cool and store in an air-tight container.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 22 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does patta gathia take?
- About 105 minutes in total: 60 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 12 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 bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
- What can I use instead of asafoetida?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.