Recipe

Instructions:
1)   Prepare the dough: 
Put the gram flour, Papad Khar, asafoetida powder, oil, and salt into a big mixing bowl. Blend the ingredients well.
Gradually add water and knead the mixture to form a smooth, firm dough. The consistency should be such that it holds together well.
2)   Prepare the Masala:
In a separate bowl, mix red chilli powder and asafoetida powder. Set aside.
3)   Make Gathiya:
Heat oil in a deep-frying pan or kadai on medium flame.
Transfer some of the dough into a Gathiya or Sev maker.
Once the oil is hot enough (test by dropping a small piece of dough; it should sizzle and rise), press the Sev maker directly over the oil in a circular motion to form Gathiya. Ensure not to overcrowd the pan.
Fry until they turn golden brown and crisp. Stir occasionally for even frying. Remove using a slotted spoon and drain excess oil on kitchen paper towels.
Repeat the process with the remaining dough.
4)   Masala Coating: 
While the Gathiya is hot, sprinkle the prepared masala evenly over them. Toss gently to coat the spices evenly.
Tips:
Oil Temperature: Maintain the oil at a consistent temperature throughout frying. Too hot, and the Gathiya might burn; too cold, and they'll absorb excess oil.
Consistency of Dough: Make sure the dough is just the right amount of soft and stiff. The right consistency will yield crisp gathiya.
Spice Level: Adjust the quantity of red chilli powder to suit your spice preference.
Cautions:
Hot Oil Handling: Use extreme caution to prevent burns while dealing with heated oil.
Proper Sev Maker Usage: Follow the manufacturer's instructions while using the sev maker to make gathiya.