Thursday, February 11, 2021

Vanela gathiya | Kathiyawadi style vanela gathiya | વણેલા ગાઠીયા - એકદમ પોચા, બે સરળ રીતે | Kathiyawadi vanela gathiya in two ways

Ingredients (for 2 person)
Alkaline salt ( papad kharo) - 1/8 tsp,
Boiling hot water - 2 tbsp,
Baking soda - 1/8 tsp,
Oil - 1 tbsp,
Gram flour - 1 cup,
Salt - 1/4 tsp,
Asafetida - 1/4 tsp,
Carom seeds - 1/2 tsp,
Oil - 1/4 tsp for kneading.

For Masala - to sprinkle on top
Black pepper  powder - 1/4 tsp,
Asafetida - 1/4 tsp.

Raw papaya sambhara recipe - Click here.

Raw papaya salad recipe - Click here.

Raw papaya sambharo with gram flour recipe -  Click here.




Method 

For masala
In a bowl, add black pepper powder and asafetida. Mix well and set aside.


For gathiya
In a mixing bowl, add alkaline salt followed with 2 tbsp boiling hot water and 1 tbsp oil. Mix well till it turns into white n frothy mixture.


Let it come to room temperature. Now add salt, baking soda, carom seeds, asafetida and gram flour. Mix well. Form into stiff dough. Add about teaspoon water if needed. Cover prepared dough and let rest for 10 to 15 minutes.

After 10 to 15 minutes, knead dough really well for  8 - 10 minutes till dough looks smooth and light in color.  While kneading, take little water or oil to avoid stickiness. Kneading process is very important as it helps to give nice texture to gathiya.



Heat oil over medium low flame. Take small portion from prepared dough. Again knead well for few seconds. Grease wooden rolling board well with oil. On wooden board, with the help of your palm, prepare a rope like sting from dough. For this process, stretch dough down and lift it. Twist the string and again repeat this process with dough in your palm. Refer given video below for more detailed process.


Fry prepared dough string over low medium flame. Do not fry over high or medium high flame. Fry for 3 - 5 minutes. Flip in between for even cooking from all the sides.


As soon as you see bubble around gathiya reduced, gathiya is done. Take out in a plate. Texture of this gathiya should be soft and not crispy. We should not fry this gathiya till it turns golden color.


Now take out in a plate lined with kitchen towel. Immediately sprinkle prepared masala. Serve warm or hot with prepared sambhara or salad, fried green chilli and tea or curd.


Notes
Replace alkaline salt with same amount of baking soda.
Prepared dough should be stiff.
Kneading process is very important for good texture of gathiya.
Frying time may vary according to temperature and quantity of oil.


For video recipe - 








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