• 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.