Easy Way to Make Speedy Vanela Gathiya

Vanela Gathiya Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Vanela Gathiya is a popular Gujrati snack made of gram flour and spices. vanela is a Gujarati word which means rolled. This gathiya made with procedure involves rolling and twisting the dough in a particular style, it is a crucial part to make soft gathiya.

Here is the best “Vanela Gathiya” recipe we have found so far. This will be smell and look delicious.

Ingredients of Vanela Gathiya

1. It’s of For gathiya.
2. Take 1 kg of chana flour (fine).
3. Prepare 2 tbsp of ajwain.
4. Take 1 of heaped tsp soda for gathiya (also called Tata).
5. Take 1 of heaped tsp salt.
6. Make ready 1/2 of standard measuring cup oil for movan.
7. Make ready 1/2-1 tbsp of blackpepper powder.
8. It’s 200 ml of water.
9. You need of Oil for frying.
10. Take of Asafoetida and blackpepper powder for seasoning.
11. You need of Accompaniments - sambharo.
12. Make ready 1 of standard measuring cup grated unripened pawpaw (papaya).
13. You need 1 tsp of chilli powder.
14. Prepare of Salt.
15. You need of Accompaniments - chutney.
16. You need 1 tbsp of chana flour.
17. Prepare 1-2 tbsp of curd.
18. You need 3 tsp of sugar.
19. Prepare 1 tbsp of oil.
20. Prepare 1 tsp of mustard seeds.
21. It’s 1 pinch of asafoetida.
22. Make ready 1 pinch of turmeric powder.
23. You need 2 tbsp of green chillies chopped.
24. Prepare of Salt.
25. Make ready of Accompaniments - fried chillies and onion.
26. Prepare 1 of big onion.
27. Prepare of Salt.
28. Prepare 1/4 tsp of Red chilli powder.
29. Prepare 100 gr of green chillies.

Gujarati breakfast is not complete without gathiya.Today I will share the authentic gathiya recipe.Vanela means rolled, it is the crucial part of making soft gathiyas.I had never tired to make, but somehow I have managed it pretty good for the first time.

Vanela Gathiya instructions

1. Combine soda and salt.  Add a little water (from 200 ml) in it and blend everything well till the mixure dissolves. keep it aside. Combine ajwain, black pepper and chana flour together..
2. Add oil for movan and the soda mixure in the flour. Combine well and make dough using the remaining water from 200 ml..
3. Knead it really well for at least for 15 minutes. It's very important to do so for the perfect texture of gathiya. You may knead it on a clean greasy surface. Add more oil as needed while kneading to avoid stickiness. The dough should look smooth and get lighter in colour. Cover and keep it aside for 20-30 minutes..
4. Heat oil for frying. Pinch out a portion from the dough. Deep an edge of the dough portion in the very hot oil and work with it on a flat board. While working with it you need to press it down with the bottom of your palm and roll it back. Repeat the process quite a few times till the dough is nice and smooth. It also gets lighter (further) in colour and texture..
5. Prepare all the portions like that while the oil is heating up slowly..
6. Now for rolling gathiya take the prepared portion of the dough, work with it a bit once again to smoothen it further. Pinch out a small portion of the dough from it and start rolling gathiya by rolling it on the board. For that you press the dough to make it thin and press it from right to left using the side of your palm by flattening it a bit (not too hard or else the string of gathiya will break).Lift it to move further and to twist the gathiya. Use your thumb to push the dough for rolling..
7. Roll, flatten, lift, twist and repeat. That's how you make a continuous string of gathiya from every small portion. Fry on medium to low heat till you see the bubbles around them are minimised. This indicates that the gathiyas are cooked from inside. This gathiyas are not supposed to be fried till crisp or till they change colour. Remove from oil and sprinkle asafoetida and blackpepper right after..
8. For chutney : Mix curd and chana flour. Mix well to get smooth paste. Add 250 ml water and mix well. Heat oil in a pan. Crackle mustard. Add asafoetida and green chillies. Then add the chana flour mixture, salt, turmeric and sugar. Cook till the mixture starts boiling and gets thick to your desired consistency. This chutney should not be thick like besan, but it is supposed to be slightly thicker or similar to the consistency of kadhi..
9. Peel and grate pawpaw. Add salt and red chilli powder..
10. Thinly slice onions and add some salt, lemon juice and chilli powder. Wash and dry green chillies. Slit vertically. Fry it in a tbsp oil just till it gets fried a bit and releases it's aroma. We are not aiming at having tender chillies..

It is a simple to create savory which can be served up throughout Navratri and has a Big Billion Day on Dashera.Vanela Gathiya recipe is a very popular snack recipe in entire Gujarat people love to eat this yummy snack with papaya chutney and fried green chillies.Vanela Gathiya is almost every Gujarati's favorite.

To roll this gathiya… Gathiya is a well known Gujarati Breakfast snacks.Gathiya is prepared of gram flour moulded into twisted rope (Vanela in Gujarati) as well as deep fried.Here is the recipe for how to make gathiya at home.It is a simple to create savory which can be served up throughout Navratri and has a Big Billion Day on Dashera.Vanela Gathiya is a popular Gujarati snack.