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    Ganthias

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    jatindb
    Ganthias are a savory Gujarati snack that is served with sweets like jalebis. The recipe calls for gram flour, papad har, salt, asafoetida, black pepper, and ajwain. The ingredients are mixed with water to form a dough, which is then deep fried. The ganthias are served with a chutney made from papaya, green chilies, mustard seeds, asafoetida, gram flour, and salt.

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    Ganthias

    Uploaded by

    jatindb
    18 views1 page
    Ganthias are a savory Gujarati snack that is served with sweets like jalebis. The recipe calls for gram flour, papad har, salt, asafoetida, black pepper, and ajwain. The ingredients are mixed with water to form a dough, which is then deep fried. The ganthias are served with a chutney made from papaya, green chilies, mustard seeds, asafoetida, gram flour, and salt.

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    Ganthias are a savory Gujarati snack that is served with sweets like jalebis. The recipe calls for gram flour, papad har, salt, asafoetida, black pepper, and ajwain. The ingredients are mixed with water to form a dough, which is then deep fried. The ganthias are served with a chutney made from papaya, green chilies, mustard seeds, asafoetida, gram flour, and salt.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    18 views1 page

    Ganthias

    Uploaded by

    jatindb
    Ganthias are a savory Gujarati snack that is served with sweets like jalebis. The recipe calls for gram flour, papad har, salt, asafoetida, black pepper, and ajwain. The ingredients are mixed with water to form a dough, which is then deep fried. The ganthias are served with a chutney made from papaya, green chilies, mustard seeds, asafoetida, gram flour, and salt.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    Ganthias

    A Gujarati savoury which is an ideal accompaniment to jalebis or sweets.

    Ingredients 500 grams gram flour (besan) 1 teaspoon papad har 1 1!" level teaspoons salt " pinches asafoetida (hing) 1 teaspoon coarsely powdered blac pepper 1 teaspoon ajwain # tablespoons oil oil for deep frying For the ganthia chutney 1 1!" teacups sliced green papaya 1 1!" teacups slit green chillies $ tablespoons oil 1!" teaspoon mustard seeds a pinch asafoetida (hing) $ tablespoons gram flour (besan) salt to taste Method %eat 1 teacup of water in a vessel& add the papad har and salt and boil until the solids dissolve. 'ieve the gram flour and add the asafoetida& pepper powder& ajwain and boil. (ub the oil into the besan thoroughly. Add the salt solution and a little e*tra warter and ma e a soft dough. +ith the help of a ganthia jhara (special perforated ladle)& press a little batter at a time into the hot oil and deep fry for 1 minute. (epeat with the rest of the batter. 'erve hot with ganthia chutney. For the ganthia chutney %eat " tablespoons of oil in vessel and fry the mustard seeds. Add the asafoetida& papaya and green chillies& $!) teacup of water and salt. -oo for " minutes. Apply the remaining oil to the gram flour and rub very well. 'prin le this gram on the papaya and green chillies mi*ture. -over and coo for 5 minutes. .i* well. 'erve hot.

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