Firstly, in a mixer jar, add ½ cup water, ½ cup oil, salt to taste, 2 tbsp sugar, ¼ tsp citric acid, and ½ tsp papad khar. Grind well until everything is well combined. The white mixture is ready.

Transfer the prepared mixture to a bowl. Add ½ tsp turmeric powder, 3 tbsp Kashmiri red chilli powder, 1 tsp ajwain, 1 tbsp coarsely crushed fennel seeds, and ½ tsp black pepper powder. Mix well.

Now, gradually add 250 g besan and sieve it into the prepared mixture. Mix well and knead into a medium-soft dough. Cover and let the dough rest for 30 minutes.

After resting, add a little water to the dough at a time and rub the dough well until it becomes smooth, stretchy, and changes slightly in color.

Now, take a sev machine fitted with a flower-shaped disc. Grease the machine with a little oil. You can also use a star-shaped chakli disc if you prefer.

Fill the machine with the gathiya dough and close the lid. Heat oil over medium heat. Hold the machine over the hot oil and rotate it in a circular motion to release the gathiya into the oil.

Fry the gathiya over medium heat until crisp and golden.

Remove the fried gathiya and place it on a plate. The gathiya may feel slightly soft immediately after frying because the dough contains sugar. It will become crisp as it cools.

Alternatively, you can prepare the gathiya using another method. Arrange the gathiya zara properly in a kadai and lightly grease it with oil, as shown in the video.

Place the soft dough on the gathiya maker and rub it evenly with your palm.

Deep-fry the gathiya over medium heat until crisp.

Tam Tam Gathiya is ready to serve. Allow it to cool completely, then store it in an airtight container.