Ganthiya (Gujarati: ગાંઠિયા/ગાંઠીયા) are deep-fried Indian snacks made from chickpea flour.[1] Along with Khakhra, Fafda, Dhokla, and Khandvi (among others), they are among the most popular snacks originating from the Indian state of Gujarat. They are a popular teatime snack not only in Gujarat but across India and also among NRIs across the world.[1][2] They are sometimes soft and not always crunchy like most other Indian snacks.[3] A flatter flakier version is called papdi ganthiya.[4] A sweeter version is called Mitha Ganthiya. Bhavnagar city of Gujarat is famous for its variety of Ganthiya. Ganthia is part of a category of snack food called Farsan.
- ^ a b KapilDave (13 December 2011). "Tourists use ganthiya to lure birds at Nal Sarovar". The Indian Express. Archived from the original on 8 November 2015. Retrieved 8 November 2015.
- ^ Kavoor, Rekha (13 October 2010). "Dandiya nights light up city life". The Times of India. TNN. Archived from the original on 3 December 2013. Retrieved 8 November 2015.
- ^ Elias, Esther (14 November 2013). "On the Kutch food trail". The Hindu. Retrieved 8 November 2015.
- ^ Book, Nehas Cook (3 May 2020). "Papdi gathiya recipe| besan papdi with sambharo recipe| How to make gathiya". Nehas Cook Book. Retrieved 4 June 2024.