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Tikha papdi gathiya | spicy besan papdi recipe | how to make besan papdi

Gathiya is one of the most popular savory and crunchy Gujarati snacks. Tikha papdi is an extremely easy tea-time evening snack prepared from chickpea flour and regular spices. The process of tikha papdi gathiya same as papdi gathiya, just add spiciness to it.  It also has a very long shelf life and can store in an airtight container for months. It is quick and easy to prepare and is liked by all age groups.

I share a perfect ingredient ratio and a few no-fail tips to help you to make perfect tikha papdi gathiya on the first attempt. Do try this!

The key to making the perfect papadi gathiya at home are:
  • For gathiya dough, the ratio of water and oil should be equal.
  • For making soft gathiya, I used papad khar which is easily available in Indian grocery stores. But you can also use baking soda instead.
  • For soft and crispy gathiya, add water gradually and knead soft dough.
  • Fry gathiya on medium flame till it becomes crispy.
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Tikha papdi gathiya | spicy besan papdi recipe | how to make besan papdi

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


For gathiya

  • 250 grms or 2.5 cup gram flour
  • Pinch of hing
  • 1 tbsp kashmiri red chilli powder
  • ½ cup water
  • ½ cup oil
  • ½ tsp papad khar
  • Salt to taste
  • Water as required to make soft dough
  • Oil for deep frying

For special masala

  • ¼ tsp hing
  • 1 tsp black salt
  • ½ tsp red chilli powder


  • Place a sieve and add 250 grams or 2.5 cup gram flour in it.
  • Add hing, red chilli powder, and mix well.
  • Now, In a bowl, add ½ cup water, ½ cup oil, ½ tsp papad khar, and salt to taste.
  • Mix with hand whisker till it becomes a thick white emulsion
  • Add mixture into dough and mix everything to make a soft dough.
  • Then in the dough, add little water at a time and make soft dough for gathiya.
  • Now in a mixing bowl, add hing, red chilli powder, and black salt. mix well, special masala is ready.
  • Heat oil on medium flame. Put a small portion of dough into it,if it immediately comes to the surface without changing into brown then the oil is ready for frying.
  • Then place papdi maker properly on kadai and grease with oil.
  • Then place soft dough on papdi maker and rub it with your palm. Deep fry on medium heat till they turn crispy.
  • Sprinkle some masala on hot gathiya and mix well.
  • For another method, place papdi plate in a greased sevmaker and fill it with dough. Then above hot oil move machine into circular motion.
  • Also deep fry all papdi on medium heat till it become crispy. Sprinkle some masala on it.


  • Use Kashmiri red chili powder for the good color of gathiya.
  • Do not use papad khar more than ½ tsp.
  • papad khar gives better results than baking soda.
  • Fry gathiya on medium-low flame.


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