Gathiya Recipe | Pappadi Gathiya Recipe | Gujarati Besan Papadi Recipe with detailed photos and video.

Gathiya is a famous deep fried delicacy from the Gujarat, India. It is a lot of fun to snack on these crunchy fried chickpea flour strips. We'll talk about how to make Gujarati ghathiya at home today.

What is gathiya?

Gathiya, also known as besan papadi is a delicious snack that originated in Gujarat, India. This thin, yellow colored crispy snack is popular throughout India.

Gathiya (also known as kattiya) is widely available in Kerala bakeries, but its home preparation is less prevalent. It's just a bakery item for many of us. Many of us, especially the elderly and youngster, enjoy munching gathiya with a cup of black tea while watching television.

Gathiya, also known as ghanthiya is traditionally eaten with a chutney and a fried chili. Its preparation is fairly common in Guajarati homes, and it is stored in air tight containers for later use.

Gathiya making - Expert's tips

When Gathiya is fried, it light acquires a pale yellow tint. No turmeric powder or food coloring is required.
Add some chili powder to make a spicy gathiya.
Gathiya dough should not contain rice flour; the gathiya should be crunchy and melt in your mouth.
Gathiya should never be fried over a high heat. On the interior, it will remain uncooked.

Finally, take a look at our other recipes with chickpea flour such as khara boondi, mutta mixture, and Kerala boondi laddu.

How To Prepare Gathiya Papadi

Gujarathi Gatiya Papad Recipe | Gujarathi Gatiya Recipe | kattiya recipe

Crispy and melt in mouth chickpea strips

Preparation time: 5 minutes | Cooking time: 5 minutes | Total time: 10 minutes

Ingredients

1 cup gram flour (besan / kadalamavu)
1 tablespoon oil
Water as needed
Salt to taste
Oil for frying

Gujarati gatiya preparation with step by step photos

We'll prepare a tiny batch of gathiya today. For today's recipe, I used one cup of chickpea flour. Sieve the flour to remove any impurities before preparing the dough.
Using a spoon, break up the lumps.
Add 1 tablespoon oil and salt to taste. Any unscented oil would work. Using a spoon or a wire whisk, combine the ingredients.
Make a lose and sticky dough by gradually adding water. The dough should be thicker than the mutta mixture sevai dough and not too thin. The dough will be sticky at this point.
Continue whisking for another three to four minutes continuously until the batter turn smooth and attain a light yellow color.
. Grease the idiyappam maker.
Tighten the plate with the thin rectangle holes.
Fill the mould with the dough.
In a kadai, heat the oil until it is hot and bubbles have disappeared, then press the prepared dough. Create a single layer(no overlapping layers).
Cook on low heat until the sizzling stops, then turn and cook the other side.
Remove and set aside when finished. Carry on with the rest of the batter in the same manner. Never over cook, it would have a lighter yellow color when fried; else, it will taste like regular sevai.
Fry one spring of curry leaves and remove when the sizzling stops.