HomeSnacksDry Namkeen RecipesTikha gathiya recipe | tikha gathiya namkeen recipe | market style tikha...

Tikha gathiya recipe | tikha gathiya namkeen recipe | market style tikha gathiya

Tikha Gathiya is a delightful and crispy snack made from gram flour (besan) and a variety of spices. Known for its distinctive flavor and satisfying crunch, it requires very few ingredients and can be easily prepared at home. In this recipe, I reveal a special technique for preparing the gathiya dough, ensuring a perfect balance of crunchiness and softness. Additionally, I share the ideal ingredient ratios and some foolproof tips that will empower you to create flawless Tikha Gathiya on your first try. I also add some masala and prepare namkeen from the gathiya. Give this recipe a go – you won’t be disappointed!

The key to making market style tikha gathiya at home are
  • Firstly, use store-bought besan (or gram flour) because it is sticky and contains starch. Additionally, sieve the besan to incorporate air particles into it.
  • I prepared a white emulsion, a combination of water, oil, soda, salt, and lemon juice. The addition of lemon juice activates the baking soda, and this emulsion helps the dough achieve a crispy texture, giving your gathiya a market-style appeal on the first attempt.
  • Ensure that the gathiya dough is soft. Knead the dough for 4-5 minutes until it becomes smooth and starchy. This process facilitates easy stretching and shaping of the dough into strips.
  • Finally, fry the gathiya on a medium flame until it becomes crispy. Store the tikha gathiya in an airtight container, and it will remain fresh for 1-2 months.
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Recipe video

Tikha gathiya recipe | tikha gathiya namkeen recipe | market style tikha gathiya

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


For tikha gathiya

  • 2.5 cup or 250 grm gram flour - besan
  • 1 tsp ajwain
  • ½ tsp hing
  • ¼ tsp turmeric powder
  • 2 tbsp Kashmiri red chilli powder
  • ½ cup water or as required
  • 2 tbsp or 1/8 cup oil
  • Salt to taste
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • Oil for deep frying

For gathiya namkeen

  • Crushed tikha gathiya
  • ½ cup peanuts
  • ½ cup roasted chana dal
  • Some curry leaves
  • 4-5 chopped green chilli
  • Salt to taste
  • 1 tsp chaat masala
  • ½ tsp red chilli powder
  • 1 tsp sugar


Making tikha gathiya

  • In a mixing bowl, add 250 grams or 2.5 cups of gram flour and sieve it. Then add 1 tsp ajwain, ½ tsp hing, and ¼ tsp turmeric powder, 2 tbsp Kashmiri red chilli powder. Mix well.
  • Now, in a mixer jar, add ½ cup water, 2 tbsp oil, salt to taste, ¼ tsp baking soda, 1 tsp lemon juice. grind it. The white mixture is ready.
  • Add the mixture into the dough and mix everything to make a soft dough. Then, in the dough, add a little water at a time and rub the dough until it changes its color and becomes stretchy.
  • Now, take a sev machine with an attached medium-shaped hole in the round disc. Grease the machine with a little oil.
  • Add gathiya dough to the machine and close the lid. Heat oil on medium flame. Now, roll the machine in a circular motion and add gathiya into hot oil.
  • Fry all gathiya on medium heat until they become crispy.
  • Take out the fried gathiya onto a plate and sprinkle some black salt on it.
  • Tikha gathiya is ready to serve Then store in into air tight container.

Making tikha gathiya namkeen

  • Place a sieve in hot oil, add peanuts and roasted chana dal in it. Fry it on medium heat and take out into bowl.
  • Now fry curry leaves and green chilli pieces. Take out into bowl.
  • Then add pinch of salt, chaat masala, red chilli powder and sugar. Mix well.
  • Now add crushed gathiya and mix well.
  • Tikha gathiya namkeen is ready. Store it into air tight container.


  • Sieve the besan flour so that air particles incorporate into it, making it slightly fluffy.
  • in mixture addition of lemon juice activates the baking soda, which helps to make the gathiya crispy and soft.
  • Grind the oil and water together so they will easily merge.
  • Rub the dough until it becomes stretchy and smooth.
  • Fry the gathiya on a medium flame; do not fry it on a high flame
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