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 .
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.
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 .
Here are some more typical breakfasts served in Gujrat
Here is what I have been posting under Explore the Flavors
F – Fariyali Sabudana Khichadi
Vanela Ganthia
Ingredients
Ganthia
- 500 gms chickpea flour
- 10 gms salt
- 5 gms soda (ganthia soda)
- 100 gms oil
- 1 tbsp peppercorns
- 1/4 tsp carom seeds
- pinch Largeasafoetida
- Oil for frying
Carrot Salad
- 2 grated carrots
- 1 tsp oil
- 1/2 tsp mustard seeds
- asafoetida large pinch
- Few curry leaves
- 2-3 green chillies
- turmeric powder pinch
- lemon juice
- coriander leaves
- Salt to taste
Instructions
Ganthia
- 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 this video 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
Carrot Salad
- 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 .
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
Trust you to dish out such unknown treats. Love the platter there. Never heard of ganthia soda, though.
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 🙂
I buy ganthia frequently but right now am not sure whether they are twisted or not. 🙂
The accompaniments to ganthia are really interesting and sound like a treat.
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 !!!
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.
Ganthia looks beautiful along with the deep fried green chilli and grated carrots .. Yummy snack.. And with jelabi makes an interesting combo..
I have seen them in stores here but never tried. I think I should give it a try now. Love that salad also. Very nice. This reminds me of our karasev.
What an interesting way to serve Ganthia. Love the spicy chilies and the salad on the side. Good one Vaishali.
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..
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.
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.
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!
What a unique way of shaping and love the whole patter. I have seen these being sold in the stores. I have never tasted it before and would love to eat it the way you have presented.
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.
Hi love the post! Is Gathia soda same as papadio kharo ? We don’t get gathia soda here!
Thank you! Yes Ganthiya soda is the same as papadio kharo!