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    Home » Festivals » Diwali Recipes » Diwali Namkeen

    Tikha Gathiya

    Published: Nov 6, 2015 · Last Modified: Aug 23, 2022 by Kanan Patel / 4 Comments

    Jump to Recipe Pin Recipe

    Tikha gathiya recipe - This is popular Gujarati snack recipe. Crunchy, spicy thick sev made from besan and spiced with red chili powder.

    Tikha gathiya in a bowl and a few scattered around.

    There are many different varieties of gathiya like papdi gathiya, fafda gathiya, tam tam gathiya, bhavnagri gathiya, tikha gathiya, methi gathiya. All these varieties are available in farsan shop. Few of them you can make at home easily. But for few types, you need special skills or equipements. So I have never tried to attempt those at home.

    When we buy the warm/hot gathiya from farsan shop, it is served with papaya sambharo/carrot sambharo and fried green chili or sometimes with kadhi chutney. This is the best combination. This is my father-in-law's most favorite snack. After coming back from his morning walk, he would buy the freshly made one wrapped in newspaper. We all have it as a breakfast. This is really heavy and indulging for me in the morning time. But this happens only once in awhile whenever we visit India. So I don’t mind enjoying. 🙂

    Coming back to this tikha gathiya, this type don’t taste good if served warm. You must let it cool down completely. As it cools it becomes crispy and crunchy. Then you can enjoy it as a snack with cup of tea or coffee.

    My mother-in-law makes this tikha gathiya very often. She make a big batch and store in a dabba. and dad-in-law will have it with a cup of tea every morning for next few weeks. This is kind of heaven for him.

    the procedure of making is same as plain sev recipe. The difference is in the recipe - few spices are added here to make this spicy aka tikha. And these are made in thick form unlike plain sev.

    Check out other snack recipes
    Crispy masala puri  //  Namak pare  //  Bajri methi vada

    Step By Step Photo Instructions:

    1) Take besan, salt, ajwain, red chili powder and turmeric powder in a bowl. Mix well.

    2) Add hot oil. roughly mix it using spoon.

    Collage of 2 images showing besan and spices in a bowl and adding oil.

    3) Now add little water at a time and make medium soft dough. It can be sticky, so I started with spoon. At the end, I have oiled my hand and then knead into smooth dough (do not have pic of smooth dough, but you will see in the later pic). Make sure it is not too soft, or not too tight or stiff.

    4) Now take the sev maker machine, choose the disc which has bigger holes for thick sev.

    Collage of 2 images showing making sev dough and sev maker disk for tikha gathiya.

    5) Now heat the oil in a pan on medium heat for deep frying. While oil is getting hot, take smooth dough and add into the sev machine and close it tightly.

    6) As you twist the handle, you will see the gathiya coming out from the bottom.

    Collage of 2 images showing adding dough into the sev maker.

    7) Now check the oil. drop a small piece of dough in the oil, it should come on top steadily. Meaning oil is ready for frying. If the piece of dough comes on top immediately then oil is too hot. if the piece of dough take too long time come on top then oil is not hot enough.

    8) Now hold the machine using one hand, turn the handle using another hand. gathiya will come out and drop into the oil. As it falls into the oil, use the first hand as a guide and move the machine in circular motion.

    9) As you complete the one circle, stop there and turn the handle in opposite direction to stop gathiya from coming out. As I was taking photo and making the sev, I was not able to form a circle, but that is not an issue. The bottom line is you need to make sure that gathiya is not dropping on top of each other, little overlapping is fine.

    Collage of 2 images showing dropping gathiya into the hot oil and frying.

    10) Halfway through flip it and fry both the sides, till it gets crispy. You will also notice that oil will stop bubbling as well.

    11) Remove it using slotted spatula and put them paper towel lined plate. Repeat the same till you finish all the dough.

    Collage of 2 images showing removing fried tikha gathiya and placing on the plate.

    12) Let the sev cool down completely. Then crush between your palm to make bite size pieces.

    13) Then you can serve. Or store them in airtight dabba or container for 2-3 weeks or more.

    Collage of 2 images showing breaking gathiya in your palm and serving in a bowl.

    Serving suggestion: It can be served as morning/evening snack with cup of tea/coffee. It can be served with fried chili and papaya sambharo.

    Tikha gathiya served in a white bowl.

    Did you try this tikha gathiya recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Tikha gathiya recipe | How to make tikha gathiya | Gujarati snack
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    Tikha Gathiya

    5 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Tikha gathiya is a popular Gujarati snack recipe. Crunchy, spicy thick sev made from besan and spiced with red chili powder.
    Author: Kanan
    Course: Snack
    Cuisine: Gujarati,Indian
    Calories: 252kcal
    Servings 4 (about 2 cups)
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup Besan (gram flour)
    • ½ teaspoon Ajwain (Carom seeds)
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Red chili powder
    • Salt to taste
    • 1 tablespoon Hot oil
    • ¼ cup Water
    • Oil for deep frying

    Instructions 

    • Take besan, salt, ajwain, red chili powder and turmeric powder in a bowl. Mix well.
    • Add hot oil. roughly mix it using spoon.
    • Now add little water at a time and make medium soft dough. It can be sticky.
    • Make sure it is not too soft, or not too tight or stiff.
    • Now take the sev maker machine, choose the disc which has bigger holes for thick sev.
    • grease the inside of the machine with little oil.
    • Now heat the oil in a pan on medium heat for deep frying.
    • While oil is getting hot, take smooth dough and add into the sev machine and close it tightly.
    • As you twist the handle, you will see the gathiya coming out from the bottom.
    • Once oil is hot, hold the machine using one hand, turn the handle using another hand. gathiya will come out and drop into the oil.
    • As it falls into the oil, use the first hand as a guide and move the machine in circular motion.
    • As you complete the one circle, stop there and turn the handle in opposite direction to stop gathiya from coming out.
    • Halfway through flip it and fry both the sides, till it gets crispy.
    • You will also notice that oil will stop bubbling as well.
    • Remove it using slotted spatula and put them paper towel lined plate.
    • Repeat the same till you finish all the dough.
    • Let the sev cool down completely. Then crush between your palm to make bite size pieces.

    Nutrition

    Calories: 252kcal | Carbohydrates: 13.8g | Protein: 5.2g | Fat: 19.8g | Saturated Fat: 2.5g | Cholesterol: 0mg | Sodium: 312mg | Potassium: 211mg | Fiber: 2.7g | Sugar: 2.6g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Raj

      November 14, 2020 at 7:32 am

      Great recipe5 stars

      Reply
      • Kanan Patel

        November 16, 2020 at 9:46 pm

        Thank you.

        Reply
    2. LtDax

      March 24, 2019 at 12:55 am

      Where is the spicyness in this???? No ingredients for spicy - just salt, ajwain, turmeric.

      Reply
      • Kanan

        March 24, 2019 at 8:14 pm

        Thank you for noticing.
        I forgot to add red chili powder in the ingredients list.
        Updated now.

        Reply

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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