Ganthiya

Origins and history

Ganthiya is a popular snack in Gujarat, India. It is believed to have originated in the 15th century during the reign of the Sultanate of Gujarat. The snack was initially made with besan (gram flour) and was called 'Besan ki Ganthiya'. Over time, the recipe evolved and other spices and flavors were added to the snack.

Dietary considerations

Vegetarian, Gluten-free

Variations

Ganthiya can be made with different variations of spices and flavors. Some people add ajwain or carom seeds to the mixture to enhance the flavor of the snack. Some people also add chopped onions or green chillies to the mixture to make it more flavorful. Another popular variation of Ganthiya is 'Fafda', which is a thinner and crispier version of the snack.

Presentation and garnishing

To make the perfect Ganthiya, mix chickpea flour, salt, red chilli powder, cumin powder, and ajwain in a bowl. Add water to the mixture and knead it into a dough. Roll out the dough and cut it into thin strips. Heat oil in a pan and deep-fry the strips until they are golden brown and crispy. Drain the excess oil and let the Ganthiya cool. Garnish with chopped coriander leaves and sev.

Tips & Tricks

To make the Ganthiya more crispy, add a tablespoon of hot oil to the dough before kneading it. Make sure the oil is hot enough before frying the Ganthiya to ensure that they are crispy and not soggy. Also, make sure to drain the excess oil from the Ganthiya after frying to make them healthier.

Side-dishes

Ganthiya is usually served with a side of chutney or ketchup. It can also be paired with a refreshing glass of lemonade or buttermilk.

Drink pairings

Ganthiya goes well with a cup of hot tea or coffee.

Delicious Ganthiya recipes

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