Bhavnagari Gathiya

Bhavnagari gathiya is different from the thin sev-style gathiya most people know. It's thicker, slightly softer in the centre, and made with green chilli and more black pepper. The Bhavnagar region of Gujarat is where this style originated, and the distinguishing feature is the texture — firm and crunchy outside but with a little give inside, unlike the uniformly brittle regular gathiya.

Made with gram flour, black peppercorns, fresh green chilli, ajwain and a touch of oil. The green chilli and pepper together give a real heat — this is a spicier snack than regular gathiya and that's intentional. The slight softness inside makes eating one piece feel more substantial.

Eat with green chutney. Eat with chai. Use as a dunking snack with masala buttermilk. This is the kind of regional variation that doesn't get enough attention outside its home state.

Keep in an airtight container at room temperature. Best within two weeks.