Ganthiya, Gathiya, Gathia or Gaathiya, are deep fried Indian namkeen snacks made from chickpea flour (Besan). Along with Khakhra, Fafda, Dhokla & Khandvi (among others), they are the most popular snacks originating from the Indian state of Gujarat. There are different varieties of this snack such as Bhavnagari Gathiya, Papdi, Gathiya, Fafda Gathiya, Methi Gathiya, Teekha Gathiya, and the list goes on and on. Availability of all the different types of Gathiya depends on the region in which they are famous. These are one of the most common type of Indian tea-time snacks available in Farsan or snacks stores. If you are living abroad and want to try Gathiya, you have limited options.
Gathiya is prepared using the Gathiya machine and it is crucial in the preparation process. The Gathiya machine is also known as Gathiya Sancha or Sev Sancha, which is basically a dough press that is used to prepare Gathiya Strands. The dough is made from high quality Gram Flour, Carom Seeds, Black Pepper, Asafetida, and other mild spices, and then mixed with a little Raising Agent which gives Gathiya its light & smooth texture. The Raising Agent is usually the Baking Soda or Papad Khar. Papad Khar is the best choice but Baking Soda can be used for an equally good result.
Bhavnagari Gathiya is one of the most popular snacks in Gujarat, and across India too. Served with Jalebi and Papaya Sambhar or just tea, these traditional Gathiya are a popular evening snack and is loved among friends, family, and guests alike. A staple during family gatherings & festivals like Diwali, Holi, and Eid, Gathiya is prepared in either prepared in Indian homes, or bought from the Sweet & Snack Shops nearby. Loved for its light & smooth texture, mild taste and healthy ingredients, kids, adults and old people can never go wrong with Bhavnagari Gathiya.