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Traditional Gujarati gathiya for a crispy tea-time snack

Gathiya is also used in many Gujarati recipes to add a crispy profile. Mix 2 cups besan (gram flour), 1/2 tsp baking soda, 1 tsp carom seeds (ajwain), 1/2 tsp asafoetida (hing) and salt to taste. Heat some 3 tbsp hot oil and pour into the mixture. Gradually add water and knead a stiff dough. Let it rest for 15-20 minutes. Make small portions using a Gathiya press or manually and deep-fry. Drain on paper towels and store in an air-tight container till next use.