Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups           -- ¥
   1      gram          flour
     1/2  teaspoon      khar -- (used in papads)
     3/4  teaspoon      salt
   1      pinch         asafoetida -- (1 to 2)
     1/2  teaspoon      black pepper coarsely crushed
     1/4  teaspoon      ajwain seeds
     1/2  cup           oil
                        oil to deep fry
     3/4  cup           water
                        ganthia maker

Preparation:

Boil together khar, salt and water, till both dissolve. Take all other ingredients in a large plate. Rub oil well into flour. Pour the hot water and knead into soft dough. Use more plain water if required. Heat oil in a large frying pan. Hold perforated stand or large spoon over oil. Take some dough with other hand and rub over spoon. Ganthias will fall into hot oil. Deep fry for 1 1/2 to 2 minutes, drain. Cool completely before storing airtight glass jar. Serve with tea, coffee, cold drinks, etc. Making time: 30 minutes Makes: 400g approx. Shelflife: 2-3 weeks