The key to making perfect Vanella Gathia at home is as follows:
Firstly, use gram flour as it is sticky and starch gets mixed in it easily. Also, sieve the gram flour to trap air particles. To make soft Gathia, I used Gathia baking Soda or Kharo, which is easily available in grocery stores. The dough for Vanella Gathia should be stiff. Also, knead the dough for 10-12 minutes so that it becomes smooth and starchy, making it easy to roll and fold. Finally, fry the Gathia on low to medium flame till it turns crispy. I am sharing the right ingredient proportions and some fail-proof tips to help you make perfect Vanella Gathia in the first go itself. Do try it!
Ingredients:
- Besan (chickpea flour) – 2 cups
- Salt – to taste
- Ajmo – 1/2 teaspoon
- Soda – 1/4 teaspoon
- Oil – 2 tablespoons (for mixing in flour)
- Water – as required (to make a soft dough)
- Oil – for frying
Process:
Knead the dough:
- Take gram flour in a bowl and add salt, coriander seeds, baking soda and 2 tablespoons of oil to it.
- Add water little by little to this mixture and knead it into a smooth and soft dough. Cover the dough and keep it aside for 10-15 minutes.
Make the lump shapes:
- Make small balls out of the dough.
- Make each ball into a long and thin roll with your hands (in a well-greased mold).
- Hold these rolls and drop them into the hot oil.
Frying:
- Heat the oil in a pan on medium heat.
- Keep turning the poured rolls gently with a spoon to fry.
- Take them out when the lumps turn golden in color.
Serve:
- Place the fried nuggets on a tissue paper to absorb the excess oil.
- Serve the hot vanilla nuggets with tea or marmalade.
Suggestion:
- While making the rolls, do not keep the dough too thin or too hard, otherwise the nuggets will not turn out nice.
- If you want to add more taste to the nuggets, you can add a little red chili powder or turmeric.
Vanela Ghatiya
