Introduction

I remember the first time I had Vanela Gathiya in Rajkot. It was crispy on the outside and soft inside. The taste was unforgettable.

This snack is special because it's not just about the gathiya. It's served with a unique chutney, raw papaya sambharo, and fried green chilies. Together, they create a perfect breakfast combination.

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Vanela Gathiya Recipe – Traditional Gujarati Breakfast

 

Portion Servings: 5–6 people

Preparation Time: 05 minutes

Cooking Time: 50 minutes

 

Ingredients of Vanela Gathiya

For Gathiya Dough:

• 2 ½ cups Besan (gram flour)
• 1 tsp Papad khar
• 4 tbsp Oil + 1 tbsp extra
• ½ tsp Salt
• Water as required
• ½ tsp Ajwain (carom seeds)
• ½ tsp Black pepper powder
• Oil for deep frying

For Chutney:

• ½ inch Ginger
• A handful of Coriander leaves
• 2 tbsp Sugar
• Water as required
• 6–7 Mirchi bajji / less spicy green chillies
• 2 cups Khaman
• 1 tsp Salt
• 1 Lemon

For Sambario:

• 1½ cups Grated raw papaya
• ¼ tsp Turmeric powder
• ½ tsp Red chilli powder
• ½ tsp Coriander & jeera (cumin) powder
• 1 tbsp Chopped coriander
• 2 tbsp Hot oil
• 1 tsp Sugar

For Masala Sprinkler:

• ½ tbsp Black pepper powder
• ½ tsp Salt
• ½ tsp Hing (asafoetida)
• 1 tbsp Rice flour

 

Instructions of Vanela Gathiya

Step 1: Make the Dough

First, dissolve 1 tsp papad khar in a little water and keep it aside. In a large mixing bowl, combine 2½ cups besan, ½ tsp salt, and 4 tbsp oil. Rub the oil into the flour using your fingers until the texture feels crumbly.

Gradually add the papad khar water and knead it lightly. Move the dough to a thali or large plate. On one corner of the plate, mix 1 tbsp oil with a little water and use this mixture slowly to knead the dough until soft and slightly elastic. Finish by massaging some plain oil over the dough to make it smooth. Let the dough rest, covered, for a few minutes. After resting, mix in ½ tsp ajwain and ½ tsp crushed black pepper.

Step 2: Roll and Shape

Pinch lemon-sized balls from the dough. Place one on a wooden board (chakla) and use your palm to gently roll it into a thin, long rope. While rolling, slightly lift your palm at the end and twist it gently.

The goal is to make the rope light, twisted, and airy — not tight or dense. Repeat this for the remaining dough balls. Keep the shaped gathiya ropes aside on a clean surface.

Step 3: Deep Fry

Heat oil in a deep kadai on medium-low heat. The oil should not be too hot. Gently lift each gathiya rope and slide it into the oil. Do not overcrowd.

Let them fry slowly so they puff up properly and cook from the inside. Flip occasionally and fry until they are a pale golden color. They should be soft inside with a light crispy layer outside. Drain on paper towels.

Step 4: Prepare the Chutney with Khaman

In a grinder, add ½ inch ginger, a handful of coriander, 2 tbsp sugar, and a little water. Grind to a smooth and thin paste. Then add 6–7 green chillies and grind coarsely.

In a bowl, crumble 2 cups of fresh khaman with your fingers to keep it fluffy. Mix the prepared chutney into the crumbled khaman gently. Add 1 tsp salt and juice of 1 lemon. Make sure the chutney stays moist but not watery. Chill in the fridge before serving.

Step 5: Make Sambario

In a bowl, combine 1½ cups grated raw papaya, ¼ tsp turmeric, ½ tsp red chilli powder, ½ tsp coriander-jeera powder, 1 tbsp chopped coriander, and 1 tsp sugar.

Heat 2 tbsp oil and pour it hot over the papaya mix. Mix everything well with a spoon. Sambario adds a fresh and spicy crunch to the meal.

Step 6: Sprinkle Masala and Serve

In a small bowl, mix ½ tbsp black pepper, ½ tsp salt, ½ tsp hing, and 1 tbsp rice flour. Sprinkle this mix over the hot gathiya.

Serve the warm Vanela Gathiya with masala on top, chutney on the side, and sambario. Enjoy with a cup of hot chai for the perfect Gujarati breakfast experience!

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About the Recipe

Vanela Gathiya is a popular Gujarati snack made from gram flour. The word "Vanela" means "rolled" in Gujarati. The dough is rolled and twisted before frying, giving it a distinct texture.

The dough is prepared by mixing gram flour with papad khar (a special ingredient), salt, and oil. It's kneaded until soft and left to rest. After resting, carom seeds and crushed black pepper are added for flavor.

The chutney served with Vanela Gathiya is made from coriander, ginger, green chilies, and leftover khaman. This combination gives it a unique taste.

Sambharo is a side dish made from grated raw papaya, spices, lemon juice, and a bit of sugar. It's simple but adds a refreshing touch to the meal.

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Cooking Tips

• Use papad khar instead of baking soda or baking powder for authentic taste.
• Be careful with the amount of papad khar; too much can make the gathiya taste soapy.
• Knead the dough well until it's soft and non-sticky.
• Let the dough rest for at least 10 minutes to allow the papad khar to work.
• Fry the gathiya on medium heat to ensure they cook evenly and remain soft inside.

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Pairing Guide

Vanela Gathiya pairs well with:

• Green chutney made from coriander, ginger, and green chilies.
• Raw papaya sambharo, which adds a tangy and spicy flavor.
• Fried green chilies for an extra kick.
• A cup of hot tea to complete the breakfast experience.

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Frequently Asked Questions

1. What is Vanela Gathiya?

Vanela Gathiya is a Gujarati snack made from gram flour. The dough is rolled and twisted before frying, resulting in a crispy outside and soft inside.

2. What is the meaning of "Vanela"?

"Vanela" means "rolled" in Gujarati, referring to the rolling technique used in preparing the gathiya.

3. Can I use baking soda instead of papad khar?

It's recommended to use papad khar for authentic taste. Baking soda can be used, but the flavor and texture might differ.

4. How long should I rest the dough?

Rest the dough for at least 10 minutes to allow the papad khar to activate and make the dough soft.

5. Why is my Vanela Gathiya hard?

Over-frying or using too much papad khar can make the gathiya hard. Ensure you fry on medium heat and use the correct amount of ingredients.

6. What can I serve with Vanela Gathiya?

Serve it with green chutney, raw papaya sambharo, fried green chilies, and a cup of hot tea.

7. How do I store Vanela Gathiya?

Store in an airtight container once cooled. It stays fresh for several days.

8. Can I make the dough in advance?

It's best to prepare the dough fresh. However, you can store it in the refrigerator for a few hours if needed.

9. Is Vanela Gathiya gluten-free?

Yes, since it's made from gram flour, it's naturally gluten-free.

10. Can I add other spices to the dough?

Yes, you can experiment with spices like turmeric or chili powder to suit your taste.

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