Gathiya Gujarati Crispy Gram Flour Sticks

Method

1. 1

   Understand gathiya: Gathiya are thick gram flour cylinders that are soft inside and crispy outside — different from thin sev noodles or flat chakli spirals. The texture should be crispy when you bite but not rock-hard throughout.

2. 2

   Mix all dry ingredients: In a bowl combine gram flour, ajwain, asafoetida, turmeric and salt. Mix with a spoon until evenly combined.

3. 3

   Add oil and rub in: Add 2 tbsp oil to the flour mixture. Rub between your fingertips until the flour looks like damp sand. This fat coating creates the crispy texture when fried.

4. 4

   Make the dough: Add warm water gradually — about 3/4 cup — while mixing. Knead gently until a smooth dough forms. The dough should be slightly softer than chapati dough — soft enough to pass through a press but firm enough to hold the stick shape.

5. 5

   Load the press: Fill a chakli/sev press with the dough. Use the disc with round holes — about 3 to 4 mm in diameter for medium-thick gathiya.

6. 6

   Extrude gathiya into hot oil: Heat oil to 5 cm depth in a kadai on medium heat. Hold the press directly over the hot oil. Press the handle to extrude the dough, moving back and forth to make straight sticks 8 to 10 cm long. Cut the strand by pressing the press edge against the rim of the kadai. Add 10 to 12 sticks at a time.

7. 7

   Fry on medium heat: Fry on medium heat for 2 to 3 minutes. Turn gently with a slotted spoon. Fry for 2 more minutes. Gathiya should turn light golden — just slightly coloured, not dark brown. They become crispier as they cool.

8. 8

   Drain and cool: Remove with a slotted spoon. Spread on paper towels in a single layer. Cool completely before stacking or storing — stacking hot gathiya makes them soft and they lose their crunch.

9. 9

   Test for crunch: Once cooled, they should snap cleanly when broken. If they bend without snapping, they were under-fried — return to hot oil for 1 more minute.

10. 10

    Store and serve: Once fully cooled, store in an airtight container for up to 2 weeks. Serve with tea and green coriander chutney.

11. 11

    Note: Gathiya is sold in every Gujarati farsan shop and is part of the snack gift boxes (farsan packs) exchanged during Diwali. Rajkot city is particularly famous for its gathiya which is exported across India and internationally. There are different styles — thick gathiya (jada gathiya) and thin (patla gathiya). The ajwain and asafoetida seasoning is the characteristic Gujarati flavour.