HomeSnacksDry Namkeen RecipesTikha gathiya recipe | teekha gathiya recipe | how to make gathiya

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

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

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Recipe video 

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

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
  

  • 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

Instructions
 

  • Sieve the gram flour in a large bowl. Add gram flour, carom seeds, kashmiri red chilli powder, and salt to it. Mix well
  • Then in a small pan, add water, oil and bring it to a boil. Switch off the gas and add baking soda to it. The water and oil mixture is ready.
  • Add water and oil mixture into the flour and combine to make dough.
  • Then knead the smooth dough by adding ¼ cup water. The 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 the bottom of the machine and place dough in it. Close the machine tightly.

      With the slicer – grease the back side of the slicer with oil and rub gathiya dough with your hand.

      • Heat oil in a frying kadai over medium flame. When oil turns hot, hold the machine, zara, or slicer over the oil and force the dough through the mold.
      • Fry gathiya until they become light brown for around 3-4 minutes. Remove gathiya from the oil and drain on kitchen paper. Sprinkle some black salt on the fried gathiya. Do the same process for the remaining dough.
      • Crispy tikha gathiya is ready. Keep it in an airtight container and store it in a cool and dry place for 15-20 days.

      Notes

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

       

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