Khandelwal Namkeen Bhavnagri Gathiya

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  • Authentic taste of Ratlam
  • A brand to remember since 1968
  • Shelf life of 45 days
  • Salty and spicy snack
  • Crispy, golden, and puffy
  • Loved by kids
  • Great to carry while travelling
  • Popular during festivals
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The authentic taste of Ratlam

Fifty years ago, Ratlam was a small city and outsiders had to travel deep inside to visit the main market and savour its famed namkeen. To bridge this gap, Manmohan Khandelwal set up a savoury shop in the outskirts in 1968. He mastered the art of making world-famous Ratlami snacks early in his career. Today, his brand of savouries...

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About Khandelwal Namkeen, Ratlam

The authentic taste of Ratlam

Fifty years ago, Ratlam was a small city and outsiders had to travel deep inside to visit the main market and savour its famed namkeen. To bridge this gap, Manmohan Khandelwal set up a savoury shop in the outskirts in 1968. He mastered the art of making world-famous Ratlami snacks early in his career. Today, his brand of savouries known as Khandelwal Namkeen is an important part of the rapidly expanding city and its rich food heritage.

Everything about Khandelwal Namkeen spells tradition and authenticity. Customers have come to love and trust the ISO-2000 certified brand for maintaining the same taste and flavour over the years. Beginning with popular items such as Ratlami sev and khatha mitha mixture, the brand today manufactures around 500 kg of a multitude of savouries every day with the help of highly skilled and trained man power. Khandelwal’s nephews Nitinand Ankush are now at the helm, engaged in carrying forward his legacy.

 

Specialities

 

The company has expanded its product range to include specialities such as double laung moti, double laung hing sev, poha sev, lahsun sev, khatha mitha mix, podhina mix, charkha mix, navarang mix, tasty red chilli, podhina tasty, fariyali sabudana, dollar chana, podhina dal, tomato sev, pineapple sev, maggi sev, chocolate sev, podhina sev, lahsun gathiya, and Bhavnagri gathiya. With each of these filled with authentic flavours of the famed city of Ratlam, customers are sure to taste delicious satisfaction with Khandelwal Namkeen.

Specifications of Khandelwal Namkeen Bhavnagri Gathiya

PRODUCT DESCRIPTION

Khandelwal Namkeen offers its patrons Bhavnagrigathiya – a speciality of Bhavnagar in south-eastern Gujarat. Gathiyahas always been famous in this state and is today consumed all over India. The snackgoes best with tea or coffeeand is easy to serve at functions. It is prepared using gram flour, ground spices, and salt. The sticky, spiced dough is pressed through a gathiya maker into hot oil and fried till golden brown. Simple yet scrumptious, KhandelwalNamkeenBhavnagriGathiya will leave you wanting more.

FEATURES
  • Salty and spicy snack
  • Crispy, golden, and puffy
  • Loved by kids
  • Great to carry while travelling
  • Popular during festivals
SHELF LIFE & STORAGE
  • Shelf life of 45 days
  • Store in an airtight container at room temperature
INGREDIENTS

Gram flour

Fresh coriander

Fennel seeds

Salt

Edible oil

Priyanka's Serving Ideas

Tomato sev curry

Tomato sev curry is an interesting side dish. Prepare the gravy in advance and add Khandelwal Namkeen Bhavnagri Gathiya minutes before serving it. Let the sev cook in the tangy gravy only for two minutes to ensure its crunchiness is intact. Here’s a warning: this spicy treat may make your guests forget the main course. 

Ingredients:-

  • Khandelwal Namkeen Bhavnagri Gathiya – 1 cup
  • Curry leaves – 4-5
  • Chopped tomatoes – 2 cups
  • Garlic – 10-12 cloves
  • Coriander leaves – ¼ cup
  • Sugar – 2-3 tsp
  • Salt – 1 tsp
  • Green chillies – 1-2
  • Coriander powder – 1 tsp
  • Chilli powder – 1 tsp red
  • Turmeric powder – ½ tsp

Preparation:-

  • Heat oil in a pan and crackle mustard seeds along with curry leaves
  • Add crushed garlic and sauté until light brown
  • Add chopped tomatoes, turmeric powder, coriander powder, red chilli powder, and salt
  • Cook until tomatoes are soft and mushy
  • Add chopped coriander leaves and sugar
  • Saute for 5 minutes; add water and bring it to boil
  • Add Khandelwal Namkeen Bhavnagri Gathiya and cook for 1-2 minutes
  • Serve immediately
Serving Tips
  • Enjoy at teatime
  • Garnish rice dishes or poha
  • Crush and use it to make bhelpuri
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