FAFDA GANTHIA
In the Vithlani house holds, we are fond of Ganthia and Bhajia. The ganthia can be machine made, hand rolled, in a shape of noodles, floral, phooli or papdi, spicy or mild it does not matter,we love them all. Since I have been making jalebi lately, Manu suggested the hand rolled ganthia / paata ganthia which I believe are also known as Fafda. We gujrati’s are famous for our Fafda jalebi and its a common joke that we carry these on our journeys along with thepla and athanu. Well, this Sunday I decided to go all out and re_creat the famous jalebi ganthia breakfast at our Gokul ( Charleston SC) jikoni. The ganthia’s are melt in the mouth, a nice cup of masala wari chai, sweet jalebi and marcha………avi jaw badha, welcome to the jikoni.
FAFDA GATHYA
1 cup gram flour
1 teaspoon salt
1/8 teaspoon papad kharo ( baking soda )
1/8 teaspoon asafetida
3/4 teaspoon carom seeds crushed
3/4 black pepper coarsely ground
2 tablespoons oil
little water approx 4 to 5 tablespoons
In a large bowl place gram flour, salt,asafoetida, carom seeds and black pepper set aside. In a small cup place oil and papad charo, whisk until kharo is dissolved . Add the mixture into the flour mix well. Add little water at a time as required and knead for about 5 minutes or until dough gets soft and smooth.Coat the dough with little oil, cover and set aside for about 15 to 20 minutes. Divede the dough into equal size balls and give a cylindrical shape. Place on a wooden board, press the dough with the heal of your palm stretch applying little pressure while flattening. Scrape with the help of a sharp knife and deep fry on a low to medium heat on both the sides until golden brown and crispy.
jikoni 