Tikha Gathiya Recipe (with Step by Step Photos)
|Gram Flour (besan / chick pea flour)||1½ cups|
|Carom Seeds (Ajwain)||1 teaspoon|
|Red Chilli Powder||1 teaspoon|
|Turmeric Powder||1/4 teaspoon|
|Black Pepper Powder||1/4 teaspoon|
|Baking Soda (soda bi carbonate), optional||1 small pinch|
|Cooking Oil||1 teaspoon + for greasing + for deep frying|
|Water (for dough)||1/4 cup + 2 tablespoons|
- Sieve the gram flour in a large bowl. Mix gram flour, carom seeds, red chilli powder, turmeric powder, black pepper powder, soda bi carbonate, 1 teaspoon cooking oil and salt in a bowl.
- Knead smooth dough by adding (1/4 cup + 2 tablespoons) water. Dough should not be very soft as well as not very stiff. Grease the dough using 1/2 tablespoon oil.
- Take a handy Sev Machine (seviya machine). This machine comes with different type of moulds.
- Use a mould for thick sev (a mould with big holes) to make gathiya.
- Place mould at bottom in the machine and place dough in it. Close the machine tightly.
- Heat oil in a frying pan or kadai over medium flame. When oil becomes hot, holding the machine over oil and turn handle of machine to force the dough through moulds. Move machine in circular motion over oil and turn handle continuously.
- Fry strands of gram flour until they become light brown for around 2-3 minutes. Remove gathia from oil and drain on kitchen paper. Do the same process for remaining dough.
- Crispy Tikha Masala Gathiya is ready. Keep it in airtight container and store in a cool and dry place for 15–20 days.
- If you do not like flavor of black pepper corns or carom seeds, you can avoid them.
- You can find sevai machine in any Indian vessel store.
Response: Hello Sarita, fry the gathiyas on medium flame and until they turn crispy. If they turn soft, deep fry them again until crispy. Generally, it will take 2-3 minutes for frying however, the time required for frying may vary as it depends on thickness of the pan and temperature of oil.
Response: Thank you Miriam for trying the recipe and glad to hear that it turned out well.
Thank you so much. I had been looking for this recipe for the longest time. My mother did it and I was young to notice the time and now she is no longer.
Response: Hi Zarina, if you want to make chakri in larger quantity, the time required to steam the flour is also increased. For 4-6 cups, steam it for 40 minutes. The flour should be transformed into a large lump, if it is not, steam it for few more minutes. Never make chakri from raw flour.