Gujarati Gathiya for kids

As much as I try I cannot keep my little one completely away from fried foods. She loves snacking on gathiya, sev, khakhra... I guess it's her Gujarati genes. 

Home made is the answer. I remember my mom used to make these gathiya for us (me and my sister) when we were little. So through the hands of the expert - Gujarati Gathiya - modified for kids! 

Gathiya are of many types, the long ones - fafda, thick ones - bhavnagari and all the pale yellow varietals. But all of these have cooking soda (papadiyo kharo) in various amounts. That is not healthy for kids. These home made ones are 100% soda free. 

Ingredients:

1 cup gram flour (besan)

2 tablespoons oil (for maun)

Pinch of asafoetida (hing)

Pinch of Turmeric

Pinch of Kashmiri chili powder (optional)

Salt

1/4 cup Water

Oil for frying (I prefer peanut oil)

Take gram flour and add the oil, turmeric, chili powder and salt. Mix well to incorporate the oil throughout the flour. Knead a semi tight dough by adding water, a couple of spoons at a time. You may need a little more or less. 

Heat the frying oil. 

Put this ball of dough into the ganthiya press. To check if the oil is done, put a small pinch of dough in the oil. If it rises to the top along with bubbles in the oil, you are ready to fry. Do not overheat the oil, if it is smoking, switch off the heat and let the oil cool a little before frying. 

Drop the gathiya into the hot oil carefully. As the gathiya cooks it will rise up in the oil and become slightly darker in colour. 

Remove from oil, drain any excess and enjoy! These can be stored for upto 10 days in an airtight container.