Ganthias
| Yield: | 1 servings |
| Categories: |
| 3 | c | Gram flour |
| 1/2 | ts | Khar; (used in papads) |
| 3/4 | ts | Salt |
| 1 | pn | Asafoetida; (1 to 2) |
| 1/2 | ts | Black pepper coarsely crushed |
| 1/4 | ts | Ajwain seeds |
| 1/2 | c | Oil |
| Oil to deep fry | ||
| 3/4 | c | Water |
| Ganthia maker |
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| Yield: | 1 servings |
| Categories: |
| 3 | c | Gram flour |
| 1/2 | ts | Khar; (used in papads) |
| 3/4 | ts | Salt |
| 1 | pn | Asafoetida; (1 to 2) |
| 1/2 | ts | Black pepper coarsely crushed |
| 1/4 | ts | Ajwain seeds |
| 1/2 | c | Oil |
| Oil to deep fry | ||
| 3/4 | c | Water |
| Ganthia maker |