Tikha Gathiya (Diwali Dry Snack) Video by Tarla Dalal Video by Tarla Dalal
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Tikha Gathiya Recipe (Gujarati Tikha Gathia) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
20 Mins
Total Time
25 Mins
Makes
3.00 cups
Ingredients
For Tikha Gathiya
2 cups besan (Bengal gram flour)
2 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp carom seeds (ajwain)
salt to taste
2 tbsp oil
oil for greasing and deep-frying
Method
For tikha gathiya
- To make tikha gathiya, combine all the ingredients in a big bowl and mix well.
- Mix well using your hands so as to break the lumps and knead into a semi-soft dough using water.
- Grease your hands using a little oil and knead the dough once again to smoothen it lightly.
- Grease a “sev press” (along with its lid and gathiya plate) using a little oil, press the dough into it and cover it with the lid.
- Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the gathiya plate and drops directly into the oil.
- Move the “sev press” in a circular motion while turing the handle of the “sev press” in a circular motion at the same time.
- Deep-fry the gathiya on a slow flame, till they turn light brown in colour and crisp while turning them at intervals. Drain on an absorbent paper.
- Repeat to make more gathiya in one more batch.
- Cool the tikha gathiya completely and serve or store in an air-tight container. Use as the required.
See step by step images of Gujarati Tikha Gathiya, Teekha Gathiya
