How to make Ganthia - SK Khazana -
A popular Gujarati snack that can be found in practically every Gujarati home
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour, Oil (ऑइल)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Ganthia - SK Khazana checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Cheesy Baked Fries Spinach Feta Samosa Shabnam ke Moti Palak Murgh Kabab
Ganthia - SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ganthia - SK Khazana Recipe
Gram flour 1 1/.2 cups
Oil 2 1/2 tabl to deep fry
Turmeric powder 1/4 teaspoon
Carom seeds (ajwain) 1 teaspoon
Salt to taste
Red chilli powder 1/2 teaspoon
Hot tea to serve
Method
Step 1
Heat 2½ tbsps oil in a non-stick pan on low heat.
Step 2
Take gram flour in a bowl and add the hot oil, turmeric powder, carom seeds, salt and red chilli powder. Add little water and mix well. Add 1 tsp oil and combine well to make a semi soft dough.
Step 3
Grease oil in a chakli press fitted with sev attachment. Grease palms with oil. Shape mixture into thick long cylinder and place inside the chakli press.
Step 4
Heat sufficient oil in a kadai, press out the mixture directly into hot oil and deep-fry till golden. Drain on absorbent paper. Set aside to cool down.
Step 5
Break the ganthia into pieces and serve with cups of hot tea.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
