Step-by-Step Instructions

1. 1.Prepare the Mixture

   In a mixer jar, add 1/2 tsp salt, 1/2 tsp soda ash, 1/4 cup oil, and 1/4 cup water. Blend these ingredients well until a smooth, frothy mixture is formed. Set aside.

2. 2.Combine Dry Ingredients

   In a large bowl, take 250 gm of besan. Add 1 tsp carom seeds and 1/2 tsp coarsely ground black pepper. Mix all the dry ingredients thoroughly with your hands.

3. 3.Knead the Dough

   Pour the prepared mixture from Step 1 into the besan. Gradually add approximately 100 ml of water, little by little, and knead the dough until it becomes soft and pliable. Ensure all ingredients are well incorporated.

4. 4.Rest and Soften the Dough

   Let the kneaded dough rest for 3-4 minutes. After resting, take a small portion of the dough and add about 1/4 tsp of water to it. Mix and knead this portion vigorously with your hands until its color changes and it becomes very soft and smooth. This step is crucial for achieving soft gathiya.

5. 5.Prepare for Frying

   Heat oil in a pan over a low flame. Place a gathiya maker (sieve with holes) directly over the hot oil, ensuring it is stable and safe.

6. 6.Make and Fry Gathiya

   Take a portion of the softened dough and place it on the gathiya maker. Using your palm, gently rub and press the dough through the holes, allowing the gathiya to fall directly into the hot oil. Fry the gathiya on a low flame for 2-3 minutes, stirring occasionally to ensure even cooking, until they turn light golden and crispy.

7. 7.Serve

   Once fried, remove the gathiya from the oil using a slotted spoon and place them on absorbent paper to drain excess oil. Repeat the process for the remaining dough. Serve the crispy gathiya hot or store them in an airtight container.