Fried gram flour crispies (Bhavnagari Gantia) recipe
ingredients
1 cup (100 g) 3 1/4 oz Bengal gram flour (besan)
1 tbsp (15 ml) Vegetable oil
1/4 tsp (1/2 g) Black pepper (kali mirch) powder
1/4 tsp (1/2 g) Red chilli powder
a pinch Asafoetida (hing)
2 pinches Soda bicarbonate
Salt to taste
4 tbsp (60 ml) 2 fl oz Water
Vegetable oil for deep-frying
1 tbsp (15 ml) Vegetable oil
1/4 tsp (1/2 g) Black pepper (kali mirch) powder
1/4 tsp (1/2 g) Red chilli powder
a pinch Asafoetida (hing)
2 pinches Soda bicarbonate
Salt to taste
4 tbsp (60 ml) 2 fl oz Water
Vegetable oil for deep-frying
method
1. Mix the Bengal gram flour and oil with black pepper powder, red chilli powder, and asafoetida.
2. Dissolve the soda bicarbonate and salt in water and then boil it at once. When this mixture cools, mix it with the Bengal gram flour mixture. Add enough water to make a stiff batter.
3. Heat the oil in a pan; put the batter in a mould with holes and press over the oil. Fry till golden and crisp. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Cool and store in airtight containers.
2. Dissolve the soda bicarbonate and salt in water and then boil it at once. When this mixture cools, mix it with the Bengal gram flour mixture. Add enough water to make a stiff batter.
3. Heat the oil in a pan; put the batter in a mould with holes and press over the oil. Fry till golden and crisp. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Cool and store in airtight containers.
serving amount
serves: 4 - 6
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