Bhavnagari Gathiya: Tea-Time Crunch, Gujarati Pride!

Bhavnagari Gathiya are thick, soft-yet-crispy fried strands made from besan and a touch of carom seeds. They’re the ultimate tea-time snack in Gujarat and care deeply associated with morning street food culture.

Ingredients:

• 2 cups besan (gram flour)
• 2 tbsp oil (hot, for dough—moin)
• 1/2 tsp ajwain (carom seeds)
• 1/2 tsp black pepper (crushed, optional)
• Pinch hing
• 1/4 tsp baking soda
• Salt to taste
• Water to make dough
• Oil for deep frying

Method:

1. Mix besan, moin (hot oil), ajwain, hing, soda, salt, and pepper. Add water as needed into soft dough.
2. Fill dough in a gathiya press with a wide-holed plate.
3. Press directly into hot oil; fry on medium until just golden and crisp (don’t over-fry—should be slightly soft inside).
4. Drain and cool. Store airtight for freshness.

Tips:

• Adding hot oil (moin) creates a characteristic soft bite.
• Serve with fried green chilies and raw papaya sambharo.