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Gathiya is a traditional Indian dish with authentic regional flavors and aromatic spicing. This beloved preparation is a family favorite that showcases the incredible diversity of Indian cuisine.
Sift the gram flour into a large mixing bowl, then add baking soda, carom seeds, salt, black pepper, fennel seeds, chili powder, and turmeric powder; mix thoroughly to ensure even distribution of spices.
Drizzle in canola oil and rub it into the flour mixture with your fingertips until the mixture becomes crumbly and sand-like; this ensures crisp and tender texture.
Gradually add water a few tablespoons at a time, kneading into a soft but firm dough—avoid over-hydrating to prevent sticky gathiya.
Grease a gathiya press (sev maker) and fill with dough; heat canola oil for deep frying in a large, heavy-bottomed pan over medium-high until shimmering, but not smoking.
Carefully press dough through the mold directly into the hot oil in long, even strands; fry in batches, maintaining medium heat and turning occasionally, until crisp and just golden (2–3 minutes per batch).
Remove fried gathiya with a slotted spoon and drain on paper towels; cool completely before serving for maximum crunch.
