Gaanthiyaa (Fried chickpea noodles)


cup pani (water)

teaspoon mithu (salt)

teaspoon paapadio khaaro


1 cup chanaa no lot (chickpea flour)

teaspoon ajmo

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.