Tikha Gathiya Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Tikha Gathiya is a crunchy and spicy deep fried strands made from gram flour dough. It is a household food item in Gujarat and tastes best with deep fried chillies, carrot shreds, salad and mango pickle.

Here is the best “Tikha Gathiya” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Tikha Gathiya

It’s 1 cup of besan.
Make ready 1/8 teaspoon of turmeric powder (haldi).
It’s 1/2 teaspoon of red chili powder (lal mirch powder).
Prepare 1 pinch of asafoetida (hing).
You need 1/2 teaspoon of salt or add as required.
Prepare 1 pinch of baking soda, optional.
Take 1/4 teaspoon of carom seeds (ajwain).
It’s 2 tablespoons of hot oil to be added in the dough.
It’s 2 tablespoons of water to be added in the dough or add as required.
Prepare 2 cups of oil for deep frying.

To make tikha gathiya we will need gram flour (besan), red chili powder, oil, turmeric powder (haldi), rock salt (kala namak), asafoetida (hing) and salt to taste.That's it and you can make this yummy crispy snack.Tikha Gathiya or ganthiya is a crunchy, spicy and deep-fried snacks made from gram flour and red chilies.It is a very famous Gujarati snacks dish which is made during Diwali.

Tikha Gathiya instructions

Making Dough For gathiya– Measure and keep all the ingredients ready for the gathiya. Sieve the besan and keep aside. Add the sifted besan in a mixing bowl or pan. Add all the spices like - teaspoon turmeric powder, red chili powder, carrom seeds, asafoetida. Also, add salt as required. If you are using baking soda then add it now. Mix everything very well. Make a small depression in the center of the flour. Keep aside..
Heat 2 tablespoons oil in a small pan. Now pour the hot oil in the center. Allow the oil to cool. Once the oil has become warm, then rub the oil with the flour mixture. Mix well, that the entire mixture should appear like bread crumbs. Then add 2 tablespoons water and begin to knead..
The dough should be soft and smooth. If the dough becomes sticky then add some gram flour and knead again. If the dough is dry or hard, then add a few teaspoons of water. Cover the dough with a damp cloth and keep aside for 10 to 12 minutes. After 10 to 12 minutes, remove the damp cloth and knead again for a minute..
Making tikha gathiya For making the gathiya, you will require the discs with slightly larger holes. Grease the chakli moulds and the discs with little oil. Place the greased disc towards the bottom of the cylindrical gathiya maker. Rub a bit of oil in your hands. Take a part of the dough and roll it into a log and gently place in the gathiya maker. Cover the gathiya maker with the lid..
Frying Sev

Heat 2 cups of oil in a pan or Kadai. The oil has to hot before you fry the gathiya. You can do a small test by adding a piece of dough if it rises gradually and steadily. Then the oil is hot enough. In the hot oil, directly press the gathiya maker to make sev. Move-in a circular motion so that gathiya is equally distributed. The oil will sizzle as soon as it comes in contact with the gathiya..

Once the base has turned golden and become crisp, then gently turn over and fry the other side. Fry until the color changes to golden and the gathiya becomes crisp and the oil stops sizzling. With a slotted spoon remove the fried gathiya from the oil. Place the fried gathiya on paper towels to absorb excess oil..
Repeat the same with leftover dough. Once they come to room temperature, then break the gathiyas. Store into an air-tight container. The gathiya should last for about a month. Serve the tikha gathiya as a tea time snack..

There are many different varieties of gathiya like papdi gathiya, fafda gathiya, tam tam gathiya, bhavnagri gathiya, tikha gathiya, methi gathiya.Let's begin the easy step by step recipe of Gujarati tikha ganthiya.Recipe of Gujarati Tikha Gathiya with steps pictures.

Tikha gathiya looks similar to the normal sev, but the essential difference is that tikha gathiya is a little thicker in size and it has red chili powder and ajwain and.Tikha gathiya is an extremely simple recipe.I share the perfect ingredient ratio and few no-fail tips help you to make perfect gathiya on the first attempt.It also has a very long shelf life and can store it in an airtight container for months.bhavnagari tikha gathiya sev recipe with a detailed photo and video recipe. a popular tea time gujarati snack made from deep frying the the spiced besan mixture. the recipe is very similar to the farsan or kara sev but less crispy and dissolves like a butter in the mouth. this savoury and crunchy snack is also locally or natively known as ganthia recipe in.