Ganthias
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Gram flour |
| ½ | teaspoon | Khar; (used in papads) |
| ¾ | teaspoon | Salt |
| 1 | pinch | Asafoetida; (1 to 2) |
| ½ | teaspoon | Black pepper coarsely crushed |
| ¼ | teaspoon | Ajwain seeds |
| ½ | cup | Oil |
| Oil to deep fry | ||
| ¾ | cup | Water |
| Ganthia maker | ||
Directions
Boil together khar, salt and water, till both dissolve.
Take all other ingredients in a large plate.
Rub oil well into flour.
Pour the hot water and knead into soft dough.
Use more plain water if required.
Heat oil in a large frying pan. Hold perforated stand or large spoon over oil.
Take some dough with other hand and rub over spoon.
Ganthias will fall into hot oil.
Deep fry for 1½ to 2 minutes, drain.
Cool completely before storing airtight glass jar.
Serve with tea, coffee, cold drinks, etc.
Making time: 30 minutes
Makes: 400g approx.
Shelflife: 2-3 weeks
Converted by MC_Buster.
Converted by MM_Buster v2.0l.