Gathiya Fafda Besan Crispy Snack Gujarat Morning

Method

1. 1

   Make the dough: Combine gram flour, ajwain, black pepper, turmeric, asafoetida, oil and salt. Mix with fingers until the oil coats the flour. Add water gradually to form a firm, smooth dough — stiffer than chapati dough. Knead 5 minutes.

2. 2

   Rest the dough 10 minutes: Cover and rest briefly.

3. 3

   Prepare the sev press: Use a chakli or murukku press with a flat ribbon attachment for gathiya (wide strips). For thin gathiya, use a star-shaped or fine attachment.

4. 4

   Heat oil: Heat oil in a wide kadai on medium-high.

5. 5

   Press gathiya into oil: Fill the press with dough. Hold over the hot oil and press the plunger while moving sideways to create long strips directly into the oil.

6. 6

   Fry without crowding: Fry gathiya in batches without overcrowding. Fry on medium heat for 2 to 3 minutes until golden and crispy.

7. 7

   Remove and drain: The gathiya will be slightly flexible when first removed. They crisp up within 2 to 3 minutes of cooling.

8. 8

   Continue with all the dough.

9. 9

   Cool completely: Spread on paper towels and cool fully.

10. 10

    Store: Once completely cool, store in an airtight container for up to 2 weeks.

11. 11

    Note: Gathiya and Fafda are close relatives in the Gujarati sev family — gathiya is typically thicker and shorter while fafda is longer and more ribbon-like. Both are eaten for breakfast in Gujarat with papaya chutney or with green chilli and grated fresh coconut. The Sunday morning fafda-jalebi tradition of Ahmedabad — where street vendors sell both simultaneously from early morning — is a cultural institution of the city. The gram flour snack culture of Gujarat (sev, gathiya, fafda, nylon sev) is one of the most extensive in India.