Cooking Time : 00:20 min Gujrati Cusine Preparation Time: 00:40 min
Quantity Made: 3 Cups (230 grams)
2 cups (200 grams) besan (chickpea/gram flour)
1½ teaspoons table salt
¼ teaspoon ground turmeric
1 teaspoon red chile powder
½ teaspoon ajwain
¼ cup (50 ml) plus 1 quart (800 ml) vegetable oil.
1. Put the besan in a bowl.
Add the salt, turmeric, chile powder, and ajwain, and stir.
2. Heat ¼ cup (50 ml) oil in a small saucepan and add it to the besan mixture.
Add ½ cup (100 ml) water and knead to make a stiff dough.
Set the dough aside to rest for 30 minutes.
3. Place a nonstick wok over high heat and add 1 quart (800 ml) oil.
When small bubbles appear at the bottom of the wok, put some of the dough in a
ganthia mold and press it directly into the hot oil.
Cook, stirring occasionally with a slotted spoon, until deep golden brown.
Remove with the slotted spoon and drain on paper towels.
Repeat with the remaining dough.
4. Let cool and store in an airtight container.