Deep-fried strings of spiced gram flour dough.
red chili powder
¼black pepper powder
aof baking soda
salt to taste
Oil for deep frying
Sieve the besan in a large bowl.
Mix together the besan, carom seeds, red chili powder, turmeric powder, black pepper powder, baking soda, 1 teaspoon cooking oil and salt.
Knead the mixture into a smooth dough using a quarter cup of water.
Place the dough into a sev machine and close tightly.
Heat oil in a heavy bottomed pan (kadhai) over medium flame.
Hold the machine above the kadhai and roll out the dough moving your hand in circular motions over the wok.
Fry till the strands turn golden brown, about 2-3 minutes.
Remove the gathiya using a strainer and drain on a kitchen towel. Use the same process for the rest of the dough.
Serve immediately or store in an airtight container.