View source for Ganthiya

{{Short description|Indian snack food}}
{{Use dmy dates|date=November 2019}}
[[File:Ghatiya 2013-11-30 18-09.jpg|thumb|247x247px|right|Bhavnagari Ganthiya]]
'''Ganthiya''' ({{langx|gu|ગાંઠિયા/ગાંઠીયા}}) are deep-fried [[Indian cuisine|Indian]] [[snack]]s made from [[chickpea flour]].<ref name="Ayushi-ie">{{cite web | url=http://archive.indianexpress.com/news/tourists-use-ganthiya-to-lure-birds-at-nal-sarovar/887230/ | title=Tourists use ganthiya to lure birds at Nal Sarovar | newspaper=[[The Indian Express]] | date=13 December 2011 | accessdate=8 November 2015 | archive-date=8 November 2015 | archive-url=https://web.archive.org/web/20151108011637/http://archive.indianexpress.com/news/tourists-use-ganthiya-to-lure-birds-at-nal-sarovar/887230/ | last=KapilDave}}</ref> Along with [[Khakhra]], [[Fafda]], [[Dhokla]], and [[Khandvi (food)|Khandvi]] (among others), they are among the most popular snacks originating from the Indian state of Gujarat. They are a popular [[teatime]] snack not only in Gujarat but across India and also among NRIs across the world.<ref name="Ayushi-ie" /><ref>{{cite web|url=http://articles.timesofindia.indiatimes.com/2010-10-13/mangalore/28222568_1_dandiya-raas-navratri-modern-dance|archive-url=https://web.archive.org/web/20131203051946/http://articles.timesofindia.indiatimes.com/2010-10-13/mangalore/28222568_1_dandiya-raas-navratri-modern-dance|url-status=dead|archive-date=3 December 2013|title=Dandiya nights light up city life|newspaper=[[The Times of India]]|accessdate=8 November 2015|date=13 October 2010|first=Rekha|last=Kavoor|agency=[[Times News Network|TNN]]}}</ref> They are sometimes soft and not always crunchy like most other Indian snacks.<ref>{{cite web|url=http://www.thehindu.com/features/metroplus/Food/on-the-kutch-food-trail/article5351063.ece|title=On the Kutch food trail|newspaper=[[The Hindu]]|accessdate=8 November 2015|date=14 November 2013|first=Esther|last=Elias}}</ref> A flatter flakier version is called papdi ganthiya.<ref>{{Cite web |last=Book |first=Nehas Cook |date=2020-05-03 |title=Papdi gathiya recipe{{!}} besan papdi with sambharo recipe{{!}} How to make gathiya |url=https://www.nehascookbook.com/papdi-gathiya-recipe-besan-papdi-with-sambharo-recipe-how-to-make-gathiya/ |access-date=2024-06-04 |website=Nehas Cook Book |language=en-US}}</ref>  A sweeter version is called '''''Mitha Ganthiya'''''. [[Bhavnagar]] city of Gujarat is famous for its variety of Ganthiya. Ganthia is part of a category of snack food called [[Farsan (food)|Farsan]].
== Preparation ==
Besan (chickpea flour), chilli powder, turmeric, ajwain (carom seeds) and salt are mixed along with water to form a stiff dough. The dough is placed in a sev making machine, fixed with a thick sev plate. This machine is called a sev sancha. The ganthiya are pressed out in a crank circular motion into hot oil. They are turned over and fried till crisp. Then they are lifted out from the oil and drained on absorbent paper before being stored in an airtight jar.<ref>{{Cite web |title=Ganthia (Chickpea Snack) Recipe by Niru Gupta |url=https://food.ndtv.com/recipe-ganthia-chickpea-snack-2-550425 |access-date=2023-12-26 |website=NDTV Food |language=en}}</ref>
==References==
{{reflist}}
[[Category:Indian snack foods]]
[[Category:Chickpea dishes]]
{{India-cuisine-stub}}