Ahmedabad Bhavnagari Gathiya Thick Crispy Snack

Method

1. 1

   Make the dough: Combine gram flour, coarsely crushed black pepper, ajwain, turmeric, asafoetida, oil and salt. Mix until oil is distributed. Add water gradually to form a firm, smooth dough. Knead 5 minutes. The dough should be stiffer than chapati dough.

2. 2

   Rest 10 minutes: Cover and rest.

3. 3

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

4. 4

   Prepare the sev press: Use a murukku/chakli press with a thick-hole attachment for Bhavnagari gathiya (larger holes than for thin gathiya).

5. 5

   Test the oil: A small piece of dough should rise within 2 seconds.

6. 6

   Press into oil: Fill the press with dough. Press directly into the hot oil in long, straight lines.

7. 7

   Fry on medium heat: Fry for 3 to 4 minutes, turning once, until deep golden-brown and very crispy. The Bhavnagari version is fried longer than standard gathiya for the characteristic hardness.

8. 8

   Drain: Remove and drain on paper towels.

9. 9

   Cool completely: Allow to cool fully before eating — the full crispiness develops on cooling.

10. 10

    Store: Store in an airtight tin once completely cool. Keeps 3 to 4 weeks.

11. 11

    Note: Bhavnagari Gathiya is the most well-known variety of gathiya in Gujarat — specific to Bhavnagar city on the Saurashtha coast, from which it takes its name. The distinctive black pepper flavour and the extra-thick, hard crunch are what distinguish Bhavnagari gathiya from the regular variety. Bhavnagar is also known for its chevdo (a mixed snack) and for the diamond-cutting industry of nearby Surat. The gathiya from Bhavnagar sweet shops is sold across Gujarat and is one of the state's most transported food souvenirs.