Teekha Gathiya (Diwali Special)Veg

1

In a large bowl, combine 1½ cups of besan (Bengal gram flour), 2 tsp chilli powder, ¼ tsp carom seeds (ajwain), and salt to taste.

2

Heat 2 tbsp of oil in a small pan until it is hot, then carefully add it to the besan mixture. Use a spoon initially as it will be hot, then your hands to mix and break any lumps.

3

Gradually add water to knead the mixture into a soft, sticky dough. The softness of the dough is key to ensuring the gathiya turns out crisp.

4

Grease your hands with a little oil and smooth out the dough.

5

Form the dough into a cylindrical roll and place it inside the sev press. Close the lid and turn the handle until you feel the dough reach the bottom plate.

6

Heat oil in a deep pan on a slow flame.

7

Hold the sev press above the hot oil and turn the handle in a circular motion to drop the dough directly into the oil.

8

Fry on a slow flame, turning the gathiya over at intervals until they stop sizzling and turn crisp. Do not wait for them to turn dark brown, as the color will deepen after cooling.

9

Drain the fried gathiya on absorbent paper.

10

Allow the gathiya to cool completely. Once cooled, break them lightly into smaller pieces if desired and store them in an airtight container to keep them fresh.