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
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