Recipe

Instructions
Preparing the Dough:
1. Measuring the Besan:
- Take 350 grams of smooth besan. Alternatively, you can measure 4 cups using a 250 ml
cup. Ensure not to press down on the besan while measuring to avoid altering the weight.
- Tip: Sifting the besan through a fine sieve ensures a lump-free and smooth dough, which
is crucial for making perfect gathiya.
2. Adding Spices:

- Add the spices to the besan: 1 teaspoon black salt, 2 teaspoons red chili powder, 1
teaspoon black pepper powder, 1/2 teaspoon regular salt, 1 teaspoon asafoetida, and 1
teaspoon carom seeds.
- Precaution: Mix the spices thoroughly with the besan to ensure an even distribution,
preventing any clumps or uneven flavoring in the dough.
3. Mixing the Dough:
- Add 1 tablespoon of oil (optional) to the besan and spice mixture. This helps in achieving
a smooth and pliable dough.
- Gradually add water, a few teaspoons at a time, mixing well after each addition. It is
important not to add water all at once to maintain control over the dough's consistency.
- Tip: The dough should be smooth and pliable, not too hard or too soft. Use oil on your
hands while kneading to prevent the dough from sticking to your hands.
4. Shaping the Dough:
- Shape the dough into a thick, long roll. This makes it easier to use with the sancha or
sev-making machine.
- Precaution: Ensure the dough is smooth and has no cracks, as this will affect the final
texture of the gathiya.
Preparing the Sancha and Frying:
1. Greasing the Sancha:
- Grease the sancha or sev-making machine with oil to prevent the dough from sticking.
- Tip: Make sure the sancha holes are clean and free from any previous dough residue for
a smooth passage of the dough.
2. Heating the Oil:
- Heat oil in a deep frying pan. To check if the oil is ready, drop a small piece of dough into
the oil. If it rises to the surface immediately, the oil is ready for frying.
- Once the oil is hot, reduce the flame to medium to maintain a consistent temperature.
- Precaution: Ensure the oil is at the right temperature (not too hot, not too cold) to avoid
burning the gathiya or making them too oily.
3. Making Gathiya:
- Place the dough roll into the sancha and press it over the hot oil to create thin, long
gathiya strands.
- Fry the gathiya for about 4-5 minutes until they turn golden and crispy. Avoid
overcrowding the pan to ensure even cooking.
- Tip: Stir occasionally to ensure even cooking and prevent the gathiya from sticking
together.
4. Using a Sev-Making Machine:
- If using a sev-making machine, shape the dough into gathiya and fry as described above.
- Precaution: Clean the machine holes if the dough doesn’t pass through smoothly.
Rubbing your hands with a little water can help manage the dough better while shaping.

Final Touches:
1. Cooling and Storing:
- Remove the gathiya from the oil and let them cool on a paper towel to absorb excess oil.
- Once cooled, store the gathiya in an airtight container to maintain their crispiness. They
can be kept for 1 to 1.5 months.
- Tip: Ensure the gathiya are completely cool before storing to avoid condensation, which
can make them soggy.
2. Serving Suggestions:
- Serve Tikha Gathiya with a hot cup of tea or coffee. They also pair well with a tangy
chutney or pickle.
- Tip: To enhance the flavor, sprinkle a little chaat masala on top before serving.
Conclusion
Your Tikha Gathiya is now ready to be enjoyed! This crispy, spicy snack is perfect for any
time of the day. Enjoy the cracking sound as you bite into them, a testament to their
crispiness. Remember, this recipe uses no soda, ensuring a healthier snack option. If you
liked this recipe, share it with your friends and family. Don’t forget to subscribe to Kitchen
Kraft and leave your comments and feedback.
Happy cooking and see you next time with another delightful recipe!