Gujarat ka Famous Breakfast | Vanela Gathiya Recipe| क्रिस्पी और फूले हुए गाठिया बनाने का आसान तरीका скачать в хорошем качестве

Gujarat ka Famous Breakfast | Vanela Gathiya Recipe| क्रिस्पी और फूले हुए गाठिया बनाने का आसान तरीका

Gujarat ka Famous Breakfast | Vanela Gathiya Recipe | क्रिस्पी और फूले हुए गाठिया बनाने का आसान तरीका Subscribe to my channel here :    / @chefajaychopra   Craving a crispy and fluffy Gujarati breakfast? Try this easy Vanela Gathiya Recipe at home! This traditional Gujarati snack is light, delicious, and perfect for mornings or tea-time. In this video, you’ll learn how to make market-style gathiya with simple ingredients and quick tips. Portion servings: 5-6 pax Preparation time: 05 mins Cooking time: 50 mins Ingredients: For gathiya dough: Besan 2 ½ cups Papad khar 1 tsp Oil 4 tbsp 1 tbsp Salt ½ tsp Water as required Ajwain ½ tsp Black pepper powder ½ tsp Oil for frying For chutney: Ginger ½ inch Coriander a handful Sugar 2 tbsp Water as required Mirchi bajji / less spicy green chilli 6-7 pcs Khaman 2 cups Salt 1 tsp Lemon 1 pc Sambario: Raw papaya grated 1½ cup Turmeric powder ¼ tsp Red chilli powder ½ tsp Coriander & jeera powder ½ tsp Coriander chopped 1 tbsp Hot oil 2 tbsp Sugar 1 tsp Masala sprinkler: Blackpepper ½ tbsp Salt ½ tsp Hing ½ tsp Rice flour 1 tbsp Method: Prepare the Dough: Begin by dissolving papad khar in a little water and set aside. In a large mixing bowl, combine besan (gram flour), salt, and a small portion of oil. Rub the oil into the flour using your fingertips until the texture becomes crumbly. This step ensures a soft, melt-in-mouth texture. Gradually add the papad khar water and start kneading. Shift the dough onto a clean plate. In one corner of the plate, mix a little oil and water together and use it slowly to knead the dough into a soft, pliable, and slightly elastic consistency. Finish by massaging the dough with some plain oil till smooth. Cover and let it rest. Before shaping, add ajwain and crushed black pepper into the dough for warmth and a subtle spice. Roll and Shape: Pinch lemon-sized portions of dough and place them on a wooden board or chakla. With the palm of your hand, roll each portion into a long, thin rope. As you roll, lift your palm slightly and give it a gentle twist to achieve the classic Vanela Gathiya look — loose, airy, and slightly curled. Don’t apply too much pressure; lightness is key. Make several twisted ropes and keep them ready for frying. Deep Fry: Heat oil in a deep kadai on a medium-low flame. The temperature should be consistent — not too hot. Gently lift and drop each twisted rope into the oil without overcrowding. Let them fry slowly so they puff up evenly and cook from within. Flip occasionally until they are a pale golden color. They should be soft yet have a light crisp outside. Drain on paper towels. Chutney with Crumbled Khaman: Grind ginger, coriander leaves, sugar, and a little water into a smooth, thin paste. Add green chillies (bajji variety or mildly spicy) and grind coarsely for texture. In a bowl, gently crumble soft, fresh khaman — keep it fluffy. Mix the chutney into the crumbled khaman gently. Adjust salt and ensure the chutney is moist, not watery. Chill before serving. Sambario: Mix grated raw papaya with turmeric, chilli powder, coriander-jeera powder, chopped coriander, and sugar. Heat oil and pour over the mix to temper. Stir well. Masala Sprinkler: Combine black pepper, salt, hing, and rice flour. Sprinkle over hot gathiya for added flavor. Serve: Serve the warm gathiya with masala on top, chutney on the side, and sambario for crunch — a perfect match with hot chai! Vanela Gathiya Recipe, Gujarati Breakfast, Crispy Gathiya, Fluffy Gathiya, Indian Snacks, Traditional Gujarati Food, Street Style Gathiya, Easy Breakfast Recipe, Homemade Gathiya, Gujarat Special Food, Tea Time Snack, How to make Gathiya, Indian Recipes, Snacks Recipe For more information and many more recipes, Visit us at: https://www.chefajaychopra.com/food-r... Facebook :   / chefajaychopra   Twitter : https://x.com/mchefajaychopra Instagram :  / chefajaychopra