Gaanthiyaa (Fried chickpea noodles)

¼ cup pani (water)

½ teaspoon mithu (salt)

½ teaspoon paapadio khaaro

1 cup chanaa no lot (chickpea flour)

¾ teaspoon ajmo

¼ teaspoon hardar (turmeric)

1/8 teaspoon hing (asafetida)

3 tablespoon tel (oil)

as needed oil for frying

1. Add salt & khaaro to the water and bring to boil. Let cool.

2. Mix chickpea flour, ajmo, turmeric & asafetida. Mix in the oil. Mix in the salt water, binding the flour into a tight dough.

3. Make a small ball from the dough, push it with the back of the palm on a smooth board to make 1/16" thick and 1" to 1 1/2" wide strip of gaanthiaa. Peel it off with a sharp knife and fry in the oil turning over once. Remove with a slotted spoon.