 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.){kind=link}
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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Tikha gathiya recipe | tikha gathiya namkeen recipe | market style tikha gathiya
Ingredients
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
Instructions
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.
Notes
- 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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