Vanela Gathiya

Vanela Gathiya

Prep.10 min., Cooking time 10 min., Qty. 2 Plates


Gram Flour                                          250 gm

Soda-bi-Carb                                       ¼ ts

Salt                                                      1 ts

Asafoetida Powder                              1 ts

Black Pepper crushed                         1  ts

Carom Seeds                                      1 ts

Oil                                                        ¼ cup

Oil to deep fry

For Serving:

Kadhi (Tempered Buttermilk mixed with little Gram Flour)

Fried Green Chilli

Grated Cabbage / Grated Carrots / Grated Raw Papaya, tempered and partially cooked

Onion chopped


In a small bowl, take Soda-bi-Carb and Salt. Add ¼ cup of water and mix well. Keep it a side to use later.


In a kneading bowl, take Gram Flour, add 2 tbsp of Oil. Mix well. Add Asafoetida Powder and mix well. Add Soda-bi-Carb and Salt mixed water and mix well. Knead somehow stiff (not very stiff) dough adding water as needed. Leave the kneaded dough for approx 15 minutes. Then, add crushed Black Pepper and Carom Seeds and knead it much for 4-5 minutes. Take little water as needed while continuously kneading  to avoid the dough getting dried. Finally, dough should be somehow stiff and wet.


Take fistful dough on a rolling board or a flat wooden board. Lightly, rub the dough on the board sliding it out slowly giving twisted bar shape. Deep fry such prepared twisted bar shape Gathiya to light yellowish if you want soft texture for eating or light brownish if you want little crunchy texture for eating. Turn over at least once or twice to make sure to get fried properly all around.


Serve on a serving plate along with pre-prepared, Kadhi (Tempered Buttermilk mixed with little Gram Flour), Fried Green Chilli, tempered and partially cooked grated Cabbage / grated carrot / grated Raw Papaya, chopped Onion, Green Chutney etc. as choice.


Enjoy Very Famous and Everybody’s All Time Favourite Gujarati Street Food Vanela Gathiya.

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  • nita avin koumar

    February 26, 2017 at 7:58 PM Reply

    clasic and very testy dishe

  • Nathwani Urvashi

    February 21, 2017 at 10:42 PM Reply

    Thank you for sharing this…

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