Recipe

Preparing the Champakali Gathiya Dough:
Put the besan flour, asafoetida powder, Papad Khar, carom seeds powder, salt, and whole pepper in a mixing bowl.
Mix all the dry ingredients well.
Gradually add water to the mixture and knead it into a stiff dough. The consistency should be firm but pliable.
Shaping the Gathiya:
Heat oil in a pan or kadai over medium heat for frying.
Meanwhile, fit a sewing machine or kitchen press with a disc with small or medium holes.
Take a portion of the dough and place it inside the sev maker. Close it tightly.
Press the sewing machine over the hot oil in a circular motion to form spiral shapes. Ensure not to overcrowd the pan.
Fry the gathiya on medium heat until they turn golden brown and crisp. Remove and drain excess oil using a paper towel. Repeat the process with the remaining dough.
Preparing the Chutney:
In a blender, combine together coriander, sugar, salt, turmeric powder, and lemon juice until smooth.
Add water as needed to adjust the consistency. The chutney should have a slightly thick but pourable texture.
Serving:
Allow the Gathiya to cool down completely before storing them in an airtight container.
Serve the cooked coriander chutney alongside the champakali gathiya for a tasty snack, tea, or coffee.
Tips and Cautions:
1)   Oil Temperature: Maintain the oil at a consistent medium heat for frying. If the oil is too hot, the gathiya may brown too quickly on the outside while remaining uncooked inside. Too little heat may make them absorb excess oil.
2) Consistency of Dough: The dough should be stiff yet pliable. Adjust the water accordingly while kneading to achieve the right texture.
3) Kneading Technique: Make sure you work the dough into a smooth, lump-free mass by kneading it thoroughly.
4) Frying: Fry the gathiya in batches, ensuring not to overcrowd the pan. This process allows them to cook evenly.