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 .

V - Vanela Ganthia street food from Rajkot

Vanela Ganthia

Ingredients

500 gms chickpea flour
10 gms salt
5 gms soda ( ganthia soda)
100 gms oil
1tbsp peppercorns
1/4 tsp carom seeds
Large pinch asafoetida
Oil for frying

Method

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.

IMG_9347  (Video)

 

V - Vanela Ganthia street food from Rajkot

Carrot Salad

Ingredients

2 grated carrots
1 tsp oil
1/2 tsp mustard seeds
Pinch asafoetida
Few curry leaves
2-3 green chillies
Pinch turmeric powder
Lemon juice
Coriander leaves
Salt to taste

Method

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 .

V - Vanela Ganthia street food from Rajkot

Here are some more typical breakfasts served in Gujrat

Khaman Dhokla

Sev Khamani

Khandvi

Gujrati Fafda

Vanela Ganthia

Here is what I have been posting under Explore the Flavors

A – Agre ka Bhalla

B – Bhungra Bateta

C – Chole Chawal

D – Dahi Wada Aaloo Dum

E – Elaichi wali Chai

F – Fariyali Sabudana Khichadi

G – Garadu Chat

H – Halwa Nagori Poori Sabzi

I – Ice Dabeli

J – Jamun Kulfi

K – Kutchi Bread Channa

L – Laiya Bhel

M – Matra Kulcha

N – Nadir Monje

O – Onion Samosas

P – Pav Pattice

Q – Qubani a Meetha

R – Ratalu ki Puri

S – Surati Paratha

T – Tameta na Bhajia

U – Undhiyu Chapadi

 

Print Recipe
Vanela Ganthia
Vanela Ganthia is a popular Gujrati breakfast made of gram flour .It is a savoury farsan which melts in the mouth and is served with fried chillies and a salad.
Cuisine Indian Cuisine
Prep Time 40 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine Indian Cuisine
Prep Time 40 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
Ganthia
  1. Heat about 1 cup water and add salt and ganthia soda. Keep aside to cool.
  2. Using a mortar pestle crush the peppercorns lightly . We do not want powdered pepper .
  3. Take the crushed peppercorns in a plate and remove the dark thick black ones .
  4. You can powder those and use in your pepper shaker .
  5. Sieve the Besan flour two three times.
  6. Now gradually start binding the dough using the salt/ soda water.
  7. Halfway through start adding oil.
  8. Go on kneading adding water and oil till the dough is nice and soft .
  9. In case this water mixture gets over , you can use regular water .
  10. The dough needs a good kneading, by the end it should not be sticky , it should be soft and smooth .
  11. You will need a large wooden board to make these ganthia.
  12. Take a lemon sized ball of dough and using your palm rmake a nice long rope twisting it every time you lift your palm
  13. Follow this video to see this twisting method .
  14. Deep fry on medium flame .
  15. They will puff up and remove as soon as they are cooked .
  16. We do not want them golden .
  17. Remove and sprinkle asafoetida .
  18. Serve with fried green chillies and carrot Salad
Carrot Salad
  1. Heat oil
  2. Add mustard, curry leaves, slit green chillies and asafoetida .
  3. Add turmeric and immediately add the grated carrots .
  4. Add salt and stir for a minute or two .
  5. Remove from fire and add lemon juice and mix .
  6. Garnish with coriander leaves .
Recipe Notes

14 thoughts on “V – Vanela Ganthia – street food from Rajkot”

  1. between rajkot and surat, ur trips have given us beautiful street food recipes. this is no exception. I love ganthia with jalebi. perfect sunday breakfast, when I come there, I am hoping we can snack on these together 🙂

  2. Haven’t tried those combinations, sounds so unique and i’m sure that ganthia with those hot jalebi & carrot salad would be amazing. Kudos to your efforts for virtually introducing all these yummy north indian street foods !!!

  3. I love ganthia and i usually get them from Indian stores here, never thought that ganthias can be made at home. Now i dont have any excuse for not trying my hands with this dangerously addictive fried beauties.

  4. Ganthia reminds me of kara sev we have in south, but the making is so different. I have seen some video of making ganthia and I am not sure whether I could do it. You have made it so good and the combination of the ganthiya, carrots and green chillies sounds absolutely yum..

  5. I’d seen this type of gather made at a roadside restaurant years back. Back then was not too interested in knowing different ways of making gathia. Gathia, jalebi and sambharo… ultimate breakfast treat. Enjoying all the unique recipes you’ve been sharing with us.

  6. Omg, you made the ganthia so perfectly, they are so addictive snack .. I would never stop having just a handful and would finish them all.. I love how you create a mood of street food in all your captures di, These sure looks melt in mouth ganthia … I had planned this too for the letter , I think few of the recipes we planned is similar 😀 but I changed my V last minute.

  7. Wow Vaishali this is absolutely sinful!..the whole plate looks so inviting and wish I could grab some right away..I remember making ganthias but obviously without all those side dishes you have displayed, will surely want to make again if I could..As Kalyani says btw these two places we have got so many dishes to drool over!

  8. Such a sinful dish Vaishali!! You have taken so much of efforts to look for the ultimate street food! This is one sinful platter that anyone would love to finish off in minutes.

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