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.