Ganthias Recipe - Cooking Index
Ganthias Recipe - Cooking Index
| 3 cups | 711ml | -- ¥ |
| 1 | Flour | |
| 1/2 teaspoon | 2.5ml | Khar - (used in papads) |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 | Asafoetida - (1 to 2) | |
| 1/2 teaspoon | 2.5ml | Black pepper coarsely crushed |
| 1/4 teaspoon | 1.3ml | Ajwain seeds |
| 1/2 cup | 118ml | Oil |
| Oil to deep fry | ||
| 3/4 cup | 177ml | Water |
| 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 1 1/2 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
Source:
Femina Magazine
Average rating:
10 (1 votes)
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