Ganthias

An ideal accompaniment to jalebis or sweets.

Ingredients : 
 
500 grams (1-1/8 lb.) gram flour (besan)
1-1/2 level teaspoons salt
1 teaspoon coarsely powdered black peper
8 tablespoons oil. Oiln for deep frying
1 teaspoon papad khar
2 inches asafetida
1 teaspoon ajwain

Method :

Heat 1 teacup of water in a vessel, add the papad khar and salt and boil until the solids dissolve.

Sieve the gram flour and add the asafetida, pepper powder, ajwain and oil.

Rub the oil into the besan thoroughly

Add the salt solution and a little extra water and make a soft dough

With the help of gandhia jhara (special perforated ladle), press a little batter at a time into the hot oil and deep fry for 1 minute. Repeat with the rest of the batter.

Serve hot with ganthia chutney.

For the Ganthia Chutney :

Ingredients:

1-1/2 teacups sliced green papaya

3 tablespoons oil

a pinch asafetida

salt to taste

1-1/2 teacups slit green chillies

½ teaspoon mustard seeds

3 tablespoons gram flour(besan)

Method for the Gandhia Chutney:

Heat 2 tablespoons of oil in a vessel and fry the mustard seeds

Add the asafetida, papaya and green chilles, ¾ teacup of water and sal.

Cook for 2 minutes.

Apply the remaining oil to the gram flour and rub very well. Sprinkle this gram flour on the papaya a green chillies mixture.

Cover and cook for 5 minutes. Mix well. Serve hot.

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