Thick Gathiya Fafda
Extra-thick gathiya strips — crunchier, denser than regular fafda. Besan dough pressed into fat strips and deep-fried until golden. Teatime essential.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Gram Flour — 100 g (ground)
- salt (optional) (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Sieve the Gram Flour into a mixing bowl and add salt to taste.
- Add a small spoon of the oil into the flour and rub it in well with your fingertips. This moyan gives the gathiya its dense, crunchy bite.
- Gradually add a little liquid and knead into a stiff, smooth dough. Cover and rest for 5 minutes.
- Heat the remaining oil in a kadhai for deep-frying until medium-hot.
- Fill a gathiya press fitted with the thick disc with the dough and press directly into the hot oil in thick strips.
- Fry on medium flame, turning occasionally, until the strips turn golden and firm, about 4 minutes.
- Remove with a slotted spoon and drain on paper to remove excess oil.
- Repeat with the remaining dough in batches.
- Cool completely before serving. Thick Gathiya Fafda stays crunchy for hours, perfect for the Dussehra teatime spread.
Common questions
- How many calories in one plate of Thick Gathiya Fafda?
- 314 kcal per plate.
- How much cooking time?
- 30 min — 15 min prep, 15 min cooking.