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Tam Tam Gathiya is a delightful Gujarati snack made with gram flour (besan), spices, and a few simple ingredients. It is spicy, slightly sweet, and tangy, with a perfectly crisp and crunchy texture.
In this recipe, I share my special technique for preparing the gathiya dough, which helps achieve the perfect balance of crispiness on the outside while keeping the gathiya slightly soft inside. I also share the ideal ingredient proportions along with some useful tips and tricks to help you make perfectly crispy, flavorful, and market-style Tam Tam Gathiya at home.
Follow these simple steps and tips, and you can make delicious Tam Tam Gathiya successfully on your first try. Give this recipe a try—you won’t be disappointed!
The key to making perfect Gujarati tam tam gathiya at home are
- Prepare the water-oil emulsion: First, prepare a white emulsion by combining water and oil. This is an important step that helps create a crisp yet light texture and gives the gathiya a market-style finish. Blend the water and oil mixture well until it becomes smooth and emulsified.
- Add papad khar for crispiness: I use papad khar, which is easily available at most Indian grocery stores, to make the gathiya crispy. You can substitute it with baking soda if needed, but I recommend using papad khar for better results and a more authentic texture.
- Balance the flavors: Tam Tam Gathiya should have a balanced combination of spicy, slightly sweet, and tangy flavors. I use Kashmiri red chilli powder for a vibrant color and mild spiciness. Sugar adds a subtle sweetness, while a pinch of limbu na phool (citric acid) gives the gathiya its characteristic tangy flavor. Make sure all the spices are well balanced for the best taste.
- Use good-quality besan: I recommend using store-bought besan (gram flour) for this recipe, as it works well for making gathiya dough. Always sieve the besan before using it to remove any lumps and make the flour lighter and smoother.
- Prepare a soft dough: The gathiya dough should be soft and smooth. Knead the dough for 4–5 minutes until it becomes smooth, pliable, and slightly starchy. Proper kneading is important because it helps develop the right texture and makes it easier to press the dough into thin, even strips.
- Fry on medium heat: Finally, fry the gathiya over medium heat until it becomes crisp and light golden. Avoid frying it over high heat, as the gathiya may brown quickly from the outside while remaining undercooked inside.
- Store properly: Allow the gathiya to cool completely before storing it. Store it in an airtight container at room temperature, and it will stay fresh and crispy for approximately 1–2 months.
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Recipe video
Tam tam gathiya recipe | Gujarati tamtam | halwai style gathiya
Tam Tam Gathiya is a delightful Gujarati snack made with gram flour(besan), spices, and a few simple ingredients.
Ingredients
- 250 grm or 2.5 cup besan
- ½ cup oil
- ½ cup water or as required
- Salt to taste
- 2 tbsp sugar
- ¼ tsp limbu na phool - citric acid
- ½ tsp papad khar
- ½ tsp turmeric powder
- 3 tbsp kashmiri red chilli powder
- 1 tsp ajwain
- 1 tbsp coarsely crushed fennel seeds
- ½ tsp coarsely crushed black pepper
- Oil for frying
Instructions
- Firstly, in a mixer jar, add ½ cup water, ½ cup oil, salt to taste, 2 tbsp sugar, ¼ tsp citric acid, and ½ tsp papad khar. Grind well until everything is well combined. The white mixture is ready.
- Transfer the prepared mixture to a bowl. Add ½ tsp turmeric powder, 3 tbsp Kashmiri red chilli powder, 1 tsp ajwain, 1 tbsp coarsely crushed fennel seeds, and ½ tsp black pepper powder. Mix well.
- Now, gradually add 250 g besan and sieve it into the prepared mixture. Mix well and knead into a medium-soft dough. Cover and let the dough rest for 30 minutes.
- After resting, add a little water to the dough at a time and rub the dough well until it becomes smooth, stretchy, and changes slightly in color.
- Now, take a sev machine fitted with a flower-shaped disc. Grease the machine with a little oil. You can also use a star-shaped chakli disc if you prefer.
- Fill the machine with the gathiya dough and close the lid. Heat oil over medium heat. Hold the machine over the hot oil and rotate it in a circular motion to release the gathiya into the oil.
- Fry the gathiya over medium heat until crisp and golden.
- Remove the fried gathiya and place it on a plate. The gathiya may feel slightly soft immediately after frying because the dough contains sugar. It will become crisp as it cools.
- Alternatively, you can prepare the gathiya using another method. Arrange the gathiya zara properly in a kadai and lightly grease it with oil, as shown in the video.
- Place the soft dough on the gathiya maker and rub it evenly with your palm.
- Deep-fry the gathiya over medium heat until crisp.
- Tam Tam Gathiya is ready to serve. Allow it to cool completely, then store it in an airtight container.
Notes
- The proportion of water and oil should be equal.
- Sugar adds sweetness, while limbu na phool gives tanginess to the gathiya.
- Papad khar helps make the gathiya crispy.
- Blend the water and oil mixture well so that they combine easily.
- Sieve the besan flour to incorporate air, which makes the flour slightly lighter and fluffier.
- Knead a soft and smooth dough for the gathiya.
- Rub and knead the dough until it becomes smooth and slightly changes in color.
- Fry the tam tam gathiya over medium heat. Do not fry it over high heat, as it may brown too quickly and remain uncooked from inside.
- Sugar is added to the gathiya dough, so the gathiya will be soft when it comes out of the oil. It will become crispy as it cools down.
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