Tikha Gathiya is a famous snack especially of Gujarat in India. There are different variety of gathiya, also known as “farsan” in local language, such as bhavnagari gathiya, papdi gathiya, fafda gathiya, methi gathiya and a long list….
On special occasion of Diwali in Gujarat, Tikha Gathiya is a must in every household with other sweets. It is crunchy and spicy deep fried strands mainly made from chickpea flour/ gram flour. Kids enjoy to have it by making crunchy sounds and adults relish it with a cup of tea. It is snack which is used as ingredient in various types of chevdas. It is used to make famous Sev tomato curry, one of popular dish of Gujarat. Tikha gathiya are always made in bulk as it stays good for 10-15 days on counter shelf, if stored in airtight container properly.
For making it, we need the most important kitchen tool — gathiya machine also known as gathiya sancha or sev sancha. It is basically a dough press that is used to prepare gathiya strands. There are different types of gathiya press machine available in market with different attachments. For this recipe, we will take mould with big holes.
So a very simple recipe for most delicious and crispy Tikha Gathiya ( Gujarati style) is given in detail with step by step pics. For making quick Sweets follow below links:
Serving to 4-5 people
- 3 Cups of Chickpea flour/ gram flour/ besan
- 1 Tbsp Carom seeds/ ajwain
- 2 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1 Tsp Black pepper powder
- 1/2 Tsp Asafoetida
- Salt to taste
- 3 Tbsp oil
- Oil for deep frying
- Water as needed
- Sieve the gram flour in a large bowl.
- Mix carom seeds, red chilli powder, turmeric powder, black pepper powder, salt, Asafoetida half teaspoon and 3 tablespoon cooking oil.
- Mix all ingredients properly with your hands, as we crumble the cake flour.
- Due to oil, flour will come together when you tightly fold in your fist. Refer pic 2, it ensures there is right amount of oil for crispness.
- Now add little by little water to knead it into a dough.
- Use less water as needed.
- Dough is very sticky, take help of spoon to take out between your fingers.
- Dough should be medium soft.
- When no dry flour is left, grease little oil on surface of the dough about less than half teaspoon.
- Use a mould for thick sev (a mould with big holes) to make gathiya.
- Oil the rod, and container/ mould so that dough slides out properly, without sticking to sides.
- Make small cylinder shape from dough, fill the machine properly till top, press gently with fingers so there will be no air in machine.
- Ensure it is properly closed.
- As you twist the handle you will see strands coming out from bottom.
- Heat oil in a frying pan or kadai over medium flame.
- To check heatness of oil, Drop a small portion of dough in oil, it should come up steadily on top of oil.
- Now hold machine over pan with one hand and turn the handle with another hand, gathiya will come out and drop into the oil. Move machine in circular motion over oil and turn handle continuously.
- Complete one circle, little overlapping is fine, for better cooking. Don’t overcrowd in one batch.
- Flip it and fry both the sides till golden brown. It will take around approx 2-3 minutes. You will also notice that oil will stop bubbling when cooked.
- Tilt it slightly on sides, so excess oil goes back in frying pan.
- Remove them on paper towel for cooling.
- Do the same process for remaining dough. Refill machine when empty.
- I had fill my pressing machine total 2 times with dough.
Now this part is my childhood memories. I was allowed to make different shapes with this dough. When you open machine in last, some dough is sticked between the part of mould and pressing rod.
Mom used to scrap it with spoon or knife and then it was all mine 😊 Earlier it was time to get creative, used to make alphabets, small shapes…… but when you have all, pictures will show what i did… It was fun to be a child and getting little to do. Missing those days….
Ohh ! My Yummy Tikha gathiya ready to be stored in airtight container after cooling down completely. Crush them between your palms for bite size pieces.
Have a Safe and Happy Diwali
- If you do not like flavor of black peppercorns or carom seeds, you can avoid them.
- You can find sevai machine in any Indian vessel store.
- Use less water as required to need the medium soft dough, (like chapati dough).
- When you start pressing gathiya dough in oil using machine, make sure you do in gentle circular motion and do not overlap it. Otherwise they might tangles and does not get crispier.
- While frying, take the gathiya out when oil stops to bubble. This will help avoid getting gathiya brown.
- Once fried, let the gathiya cool down completely. Then store it in airtight container or else it may goes soggy.