Spicy Gathiya (Gathia) is a perfect Diwali snack – these are crunchy, spicy and very addictive. These also make for a yummy tea time treat.
I am back to blogging after 5 months from a new city and new kitchen. Summer was busy with the move and a short India trip. I am back in business now and what better way but with some delicious Diwali treats. First up is this savory snack from Gujarat, Spicy Gathiya (Tikha Gathia). It is a spicy, crunchy and very, very addictive snack. Perfect to have on hand during the festival season to serve impromptu guests.
I made gathiya few years back for ICC event and remember thoroughly enjoying the homemade treat. This version is slightly different in that there is no baking soda in the recipe.
How to make Gathiya:
Gathiya is a deep fried snack made with chickpea flour/ besan and has a pleasant crunchy texture. With just a handful of easily available ingredients, these gathiya are quick and easy to make. This recipe is slightly spicy with the addition of 2 teaspoon of red chili powder. But if you don’t care for spicy food, then just reduce the chili powder – they will still be tasty nevertheless.It is perfect to have a jar of this addictive snack around during the festival season. They are also great to have with some hot chai for snack. These munchies keep well for atleast 7~10 days in an airtight container. But I am sure they won’t last that long, at least in my family.
Here are a few more Savory Diwali Snacks you might like:
Janthikalu with Urad flour Recipe (Murukku) | Cook’s Hideout
Janthikalu with Urad flour and rice flour are crunchy and very addictive. They make perfect tea time snack and are great as festival goodies.
Manapparrai Murukku for ICC
We are travelling south to Tamil Nadu for this month’s Indian Cooking Challenge. I am amazed by the variation of snacks we have across the country, with just a few changes in the ingredients and the method of preparation -- we end up with so many different type of snacks. When I saw that Valli has a…
Mullu Murukku (Rice & Lentil Muruku)
Blogging Marathon# 45: Week 1/ Day 1 Theme: Diwal Festival Specials Dish: Muruku After the mega marathon last month, we are back to our regular BM schedule with 3 day blogging each week this month. For the first week, my theme is ‘Festival Special -- Diwali’. Since Diwali is right around the corner …
In a medium mixing bowl, combine the flour, ajwain, red chili powder and salt. Add the hot oil and using a spoon mix and combined.
Add few tablespoons of water at a time to make a soft, sticky dough. Make sure not to add too much water - if you do it by mistake anyway, then mix in more flour.
Heat oil for deep frying. Lightly grease and get the murukku mold ready.
When the oil is hot enough, place some of the dough in the mold, press it directly into the hot oil and fry for about 2 minutes on medium flame until the murukku is golden brown on one side. Gently flip and fry for another 1~2 minutes on the second side.
Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Store the ganthiya in an airtight container for 1~2 weeks.