Tikha Gathiya brings the perfect balance of spice and crunch to your snack table. This traditional Indian treat transforms humble gram flour into golden, crispy strands that pack a flavorful punch. The word “tikha” means spicy, and these gathiya deliver just that with red chili powder and black pepper. I remember making these with my mom during festivals, and the aroma of ajwain and turmeric always filled our kitchen with warmth. They’re surprisingly simple to make at home, and once you try them fresh from the oil, you’ll never want to buy store-bought versions again.
About the Recipe
You should try this recipe because it gives you restaurant-quality snacks right in your kitchen. Tikha Gathiya offers the perfect combination of convenience and taste. The ingredients are pantry staples you probably already have. The cooking process is straightforward, making it perfect for beginners. These crispy treats cost a fraction of store-bought versions and taste so much better. Plus, you control the spice level, so you can make them exactly how you like them. They’re also naturally vegan and gluten-free, making them suitable for various dietary preferences.
Why You’ll Love This Recipe
This recipe creates the most satisfying crunch you’ve ever heard. Each bite delivers layers of flavor from the earthy gram flour, aromatic ajwain, and warming spices. The texture is surely perfect – crispy on the outside with just the right amount of bite. They’re incredibly versatile too. Enjoy them with evening tea, pack them for travel, or serve them at parties. The recipe is foolproof, so even first-time cooks can nail it. Best of all, they stay fresh for weeks when stored properly, making them perfect for meal prep or keeping on hand for unexpected guests. The spice level wakes up your taste buds without being overwhelming.
Tikha Gathiya (Teekha Gathiya)
Cooking Tips
Keep your oil at medium heat to avoid burning the gathiya. Test the dough consistency by pressing a small amount through the mould first. The dough should be firm but not too stiff. Don’t overcrowd the pan – fry in small batches for even cooking. Watch the color carefully and remove them as soon as they turn light brown. They’ll continue cooking slightly after removal. Clean your mould between batches to prevent clogging.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 30 minutes total. Serve Tikha Gathiya with hot chai or coffee for the perfect evening snack. They also make great additions to lunch boxes or picnic baskets. Store them in an airtight container at room temperature for up to 3 weeks. Make sure they’re completely cool before storing to maintain crispiness. You can also pack them in small portions for gifting during festivals.
Similar Recipes
- Khakhra
- Masala Sev
- Spicy Chakli
- Namak Para
- Moong Dal Namkeen
Nutrient Benefits
Gram flour provides plant-based protein and fiber, making these snacks more nutritious than regular fried foods. The spices offer antioxidants and digestive benefits. Ajwain aids digestion, while turmeric provides anti-inflammatory properties. Black pepper helps with nutrient absorption. Though deep-fried, the gram flour base makes these more filling than empty-calorie snacks. The protein content helps keep you satisfied longer, preventing overeating.
Tikha Gathiya
Ingredients
- 1 cup Gram Flour
- 1/2 tsp Ajwain
- 1/2 tsp Black Pepper Powder
- a small pinch Baking soda
- a pinch Turmeric Powder
- 1/2 tsp Red Chilli Powder
- for deep frying Oil
- as required Water
- as per taste Salt
Instructions
- Take a large bowl and seive gram flour, red chilli powder, pepper powder, baking soda, turmeric powder, ajwain, salt and 1 tsp oil.
- Gradually add water and mix into a smooth dough.
- Heat oil in a frying pan over medium flame till hot.
- Meanwhile take a handy mould (used to make thick sev with big holes) and fill it with a small portion of the dough.
- Gently press the mould in circular motion over the heated oil.
- Fry the strands for 2 to 3 minutes.
- Remove ghathia from oil after they turn light brown colour and drain excess oil.
- Store them in an airtight container.
Recipe Video
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Frequently Asked Questions
Can I bake these instead of deep frying them?
While traditional gathiya are deep-fried for that signature texture and taste, you can try baking them at 350°F for 15-20 minutes. However, they won’t have the same crispy texture and golden color that makes gathiya so special. The deep-fried version is surely worth the extra oil for authentic results.
What if I don’t have a gathiya mould?
You can use a large-holed colander, potato ricer, or even a clean plastic bottle with holes poked in the bottom. The key is having holes big enough to create thick strands. Some people even use a piping bag with a large round tip, though the traditional mould gives the best results.
How do I know when the oil is ready?
Drop a small piece of dough into the oil. If it sizzles and rises to the surface immediately, your oil is ready. If it sinks and stays down, the oil needs more heating. If it browns too quickly, lower the heat. The right temperature creates gentle bubbling around the dough.
Why did my gathiya turn out hard?
Hard gathiya usually means the dough was too stiff or the oil was too hot. Make sure your dough is smooth and pliable – it should press through the mould easily. Also, maintain medium heat throughout frying. Overmixing the dough can also make them tough, so mix just until combined.
Can I make the dough ahead of time?
It’s best to use the dough immediately after making it for best texture. The baking soda starts working right away, and letting the dough sit can affect the final crispiness. If you must prepare ahead, make the dough just 15-20 minutes before frying, but no longer than that.
