Tikha gathiya recipe | teekha gathiya recipe | how to make gathiya

Tikha gathiya

tikha gathiya is a crunchy, spicy deep-fried popular Gujarati snacks made from gram flour(besan)and regular spices. The process of tikha gathiya same as plain sev recipe. Tikha gathiya is an extremely simple recipe. I share the perfect ingredient ratio and few no-fail tips help you to make perfect gathiya on the first attempt. It also has a very long shelf life and can store it in an airtight container for months.

Tikha gathiya

Recipe card for tikha gathiya

Nehas Cook Book
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Snacks
Cuisine Indian
Servings 1 box


  • 2 cup gram flour besan
  • 1 tsp carom seeds
  • 1 tsp kashmiri red chilli powder
  • Salt to taste
  • ¾ cup + ¼ cup water for dough
  • 1 tbsp oil + for greasing + oil for deep frying
  • ½ tsp baking soda
  • Sprinkle black salt


  • Sieve the gram flour in a large bowl. Add gram flour, carom seeds, kashmiri red chilli powder, and salt in it. Mix well
  • Then in a small pan, add water, oil and bring it to boil. Switch off the gas and add baking soda in it. Water and oil mixture is ready.
  • Add water and oil mixture into flour and combine to make dough.
  • Then knead smooth dough by adding ¼ cup water. Dough should be soft. Grease the dough using little oil in a hand.
  • Use gathiya zara, sev machine or slicer machine to make gathiya.
  • With gathiya zara – grease zara with oil and rub gathiya dough with your hand.
  • With sev machine – use a mold (with big holes) to make gathiya. Place mold at bottom in the machine and place dough in it. Close the machine tightly.
  • With slicer – grese back side of slicer with oil and rub gathiya dough with your hand.
  • Heat oil in a frying kadai over medium flame. When oil turns hot, holding the machine, zara or slicer over oil and force the dough through the mold.
  • Fry gathiya until they become light brown for around 3-4 minutes. Remove gathiya from oil and drain on kitchen paper. Sprinkle some black salt on fried gathiya. Do the same process for remaining dough.
  • Crispy tikha gathiya is ready. Keep it in air tight container and store in a cool and dry place for 15-20 days.
  • Recipe notes:


  • Do not use baking soda more than ½ tsp.
  • Knead gathiya dough with hot water-oil mixture.
  • fry gathiya on medium-low flame.

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