Ingredients:

• 3 cups – Gram flour
• 1/2 tsp – Khar (used in papads)
• 3/4 tsp – Salt
• 1-2 pinches – Asafetida
• 1/2 tsp – Black pepper (coarsely crushed)
• 1/4 tsp – Ajwain seeds
• 1/2 cup – Oil
• Oil to deep fry
• 3/4 cup – Water
• Ganthia maker

Method:

1. Boil khar and salt in water, till both dissolve.
2. Take all other ingredients in a large plate.
3. Rub oil well into the flour.
4. Pour the hot water and knead into soft dough.
5. Use more plain water if required.
6. Heat oil in a large frying pan.
7. Hold perforated stand and a large spoon over oil.
8. Take some dough and run the spoon over.
9. Ganthias will fall into hot oil.
10. Deep fry for 1.5 to 2 minutes.
11. Drain and cool completely before storing in an airtight jar.
12. Serve with tea, coffee, cold drinks, etc.

Recipe courtesy of Saroj Kering