Yield: 1 servings

Measure 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
\N \N Oil to deep fry
¾ cup Water
\N \N Ganthia maker

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

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Converted by MM_Buster v2.0l.

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