Gujarati Tikha Gathiya Recipe (Updated)

Gathiya is a beloved snack made from besan (chickpea flour), spices, and oil. The mixture is then shaped into thin, twisty strips and deep-fried until crisp. It is often served as a snack or accompaniment to a meal and is known for its spicy and crunchy texture. Wide varieties of Gathiya are available at farsan shops, including Papdi gathiya, Bhavnagri gathiya, Teekha gathiya, Methi gathiya, Palak gathiya, and more. Mostly Tikha gathiya is the most famous snack and is liked by everyone worldwide.

The best way to enjoy this Gujarati Gathiya from the farsan shop is with papaya or carrot sambhar, fried green chili, kadhi chutney, and piping hot tea. This snack can be enjoyed at teatime or as a side dish with any meal.

Gathiya is a beloved snack made from besan (chickpea flour), spices, and oil. The mixture is then shaped into thin, twisty strips and deep-fried until crisp. Mostly Tikha gathiya is the most famous snack and is liked by everyone worldwide. See below the process to make Tikha gathiya recipe:-
– Sift 250 grams of gram flour into a large bowl.
– Add ¼ tsp of asafoetida, 1 tsp of carom seeds (crush and add), salt as per taste, 1½ tbsp of red chili powder, and 4 tbsp of oil.
– Mix all the ingredients well, and the mixture should hold the shape. (This shows the oil content is proper or can add 1 tbsp more oil)
– Add water in batches and knead a semi-soft dough. Rest the dough for 10 minutes.
– After 10 minutes, knead the dough well again for 10 minutes.
– Add little water at a time and knead the dough until it is soft and smooth in texture.
– Grease with oil the sev maker machine.
– Dip the spoon in water. Transfer the batter into the sev machine with the help of the spoon and close the device.
– Now press circularly, rotate the machine, and drop the gathiya into the hot oil.
– Now reduce the flame to medium. Do not flip the gathiya to the other side immediately. Let the gathiya fry for a few minutes.
– Flip and fry on both sides on a medium to high flame until golden in color.
– Store in an air-tight container and enjoy them at tea time or anytime. The gathiya stays fresh for a month. 

Gathiya is a beloved snack made from besan (chickpea flour), spices, and oil. The mixture is then shaped into thin, twisty strips and deep-fried until crisp. Enjoy this with papaya or carrot sambhar, fried green chili, kadhi chutney, and piping hot tea.
– In a mixing bowl, add ½ cup or 100 ml water, ½ cup or 100 ml oil, ½ tsp papad khaar, salt as per taste, ¼ tsp of asafoetida, and whisk for a few minutes till the mixture turns white or milky in color.
– Add 250 grams of gram flour, 1 tbsp coarsely crushed black pepper, and 1 tsp of carom seeds in another mixing bowl and mix all the ingredients well.
– Knead dough by adding the prepared water and oil mixture in batches. Do not add any additional water.
– Rest the dough for 10 minutes.
– After 10 minutes, knead the dough well once again. Now add little water at a time, beat it with your fingers, and soften the dough.
– The dough is perfect for frying when the color changes from dark to light yellow and soft in texture.
– Take the sev machine and grease it with oil.
– Transfer some mixture into the sev machine with the spoon and close it.
– To check the oil temperature, drop a piece of dough into the oil; if it pops up steadily, the oil is perfect for frying.
Note – The oil temperature should be medium hot. Do not fry in hot oil.
– Press and rotate the machine circular to drop the gathiya into the oil. Fry them on a high flame.
– Allow the gathiya to fry for a few seconds. Do not flip it immediately.
– Now flip over to the other side and fry.
– Do not over-fry the gathiya, and ensure the yellow color is maintained.
– Serve hot with green chilies and a hot masala chai.