Vanela Ganthia is a popular Gujrati snack made of gram flour . The savoury snack is absolutely bland but peps up the taste as it is served with fried green chillies and a salad made of grated carrots or raw papaya , depending on the season . Hot , juicy and crisp jalebis is the classic combo with Ganthias .
Ganthias are very popular but what is Vanela Ganthia ? Vanela is a Gujrati word which means twisted. When this savoury snack is made the procedure involves rolling and twisting the dough in a particular fashion . Since these are twisted they are called Vanela . These Ganthias are very soft and they melt in your mouth .
Vanela Ganthia are served generally served for breakfast but since they have a good shelf life and can be enjoyed cold too ,they are available round the clock . Most farsan shops have a guy making these Ganthias live . They have a counter at the entrance of the shops .
While making these Ganthia ‘s we need special soda , it is called soda khar or ganthia soda . This is normally available at grocery stores . The water must be added gradually to bind the dough and oil has to be added half way through . The dough needs to be kneaded till absolutely smooth and no more sticky . Another important thing to remember is to fry these on medium flame . After frying we have to wait for them to get crisp , you should serve these after about five minutes .
Vanela Ganthia brings us almost at the end of this marathon where I have Explored the Flavours of Street Food . Almost half my posts are from the streets of Gujrat , while the rest half are from different states of India . Anyway let’s check the recipe .
500 gms chickpea flour
10 gms salt
5 gms soda ( ganthia soda)
100 gms oil
1/4 tsp carom seeds
Large pinch asafoetida
Oil for frying
Heat about 1 cup water and add salt and ganthia soda. Keep aside to cool.
Using a mortar pestle crush the peppercorns lightly . We do not want powdered pepper .
Take the crushed peppercorns in a plate and remove the dark thick black ones .
You can powder those and use in your pepper shaker .
Sieve the Besan flour two three times.
Now gradually start binding the dough using the salt/ soda water.
Halfway through start adding oil.
Go on kneading adding water and oil till the dough is nice and soft .
In case this water mixture gets over , you can use regular water .
The dough needs a good kneading, by the end it should not be sticky , it should be soft and smooth .
You will need a large wooden board to make these ganthia.
Take a lemon sized ball of dough and using your palm rmake a nice long rope twisting it every time you lift your palm
Follow the video at the bottom to see this twisting method .
Deep fry on medium flame .
They will puff up and remove as soon as they are cooked .
We do not want them golden .
Remove and sprinkle asafoetida .
Serve with fried green chillies and carrot salad.
2 grated carrots
1 tsp oil
1/2 tsp mustard seeds
Few curry leaves
2-3 green chillies
Pinch turmeric powder
Salt to taste
Heat oil .
Add mustard, curry leaves, slit green chillies and asafoetida .
Add turmeric and immediately add the grated carrots .
Add salt and stir for a minute or two .
Remove from fire and add lemon juice and mix .
Garnish with coriander leaves .
Here are some more typical breakfasts served in Gujrat
Here is what I have been posting under Explore the Flavors