Gantihole

Gantihole is a colloquial term, primarily used in certain regions of South India, to refer to a type of spicy, savory fritter or snack food. While the exact ingredients and preparation methods can vary by locale and household, it generally involves a batter made from a combination of flours (such as rice flour, gram flour, or wheat flour) seasoned with spices like chili powder, asafoetida, turmeric, and sometimes herbs like curry leaves or cilantro. The batter is then deep-fried in oil until golden brown and crispy.

The name "Gantihole" is likely derived from the appearance of the fritter, which often resembles a small knot or "ganti" in the local language. The term "hole" might refer to the small holes that sometimes form within the fritter during frying, or potentially to the overall shape and texture.

Gantihole is often served as a tea-time snack or as an accompaniment to meals. It is a popular homemade item, and variations are sometimes available at local bakeries or sweet shops. Due to its regional nature and the variations in preparation, it is not a widely recognized dish across all of India.