tikha gathiya recipe | Gujarati tikha gathia | gathiya jar snack for Diwali |

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tikha gathiya recipe | Gujarati tikha gathia | gathiya jar snack for Diwali |

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Tarla Dalal

06 December, 2024

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tikha gathiya recipe | Gujarati tikha gathia | gathiya jar snack for Diwali |

Table of Content

About Gujarati Tikha Gathiya, Teekha Gathiya

Ingredients

Methods

Like tikha gathiya recipe

What is tikha gathiya made off?

Dough for tikha gathiya

Making tikha gathiya

Tips to make tikha gathiya

Nutrient values

tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with 26 amazing images.

tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya is a dry snack made in most Gujarati households. Learn how to make Gujarati 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 completely and serve or store in an air-tight container. Use as required.

Gathiya is a classic deep-fried savoury snack, which is made of gram flour flavoured with ajwain. This version of the ever-popular tea-time snack also uses a dash of chilli powder to make it a little more spicy. The aroma of carom seeds and the mild spiciness of chill powder are very enjoyable, and linger on your palate for some time.

Making teekha gathiya is easy and doesnt take too much time. On your first try, you will also get the hang of the right way to move the sev press while pressing it.

Make a batch of spicy gathiya jar snack for Diwali and store it in an airtight container, so you can serve it to your guests during festivals, with a cup of masala chai. Remember to cool it well before storing, as even slight warmth can alter its pleasing crunchiness.

Tips to make tikha gathiya. 1. Make sure the dough is not very soft and it semi-soft, always add water little by little. 2. The sev press should be greased well. 3. Always deep-fry on a slow flame or else they will get burnt easily and yet be uncooked. 4. Store in an air-tight container, it last good for atleast 10 days.

Enjoy tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with step by step photos.

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.