Gathiya Recipe | Gathia Recipe | Bhavnagari Tikha Gathiya Sev Recipe with a detailed photo and video recipe. A popular tea-time Gujarati snack made from deep frying the spiced besan mixture. The recipe is very similar to the farsan or kara sev but less crispy and dissolves like butter in the mouth. This savory and crunchy snack is also locally or natively known as a Ganthia recipe in various parts of Gujarat.
Gathiya Recipe | Gathia Recipe | Bhavnagari Tikha Gathiya Sev Recipe with step-by-step photo and video recipe. Gujarat cuisine or Gujarati recipes are known for their besan-related snacks which are popular across India. Bhavnagar Tikha Gathiya sev is one such easy tea-time evening snack prepared from chickpea flour. it is quick and easy to prepare and is liked by kids, adults, and all age groups.
I have already shared the south indian version of the Gathiya recipe which is also known as the kara sev recipe. As compared to the Gathia recipe, kara sev is typically prepared during the festival seasons, especially during the Diwali festival. Whereas, Gathiya sev is very common all the year as it is mainly targeted as an evening tea time snack. In addition, the South Indian version is more crisp and hard due to the extra rice flour added to the ingredients. Also as the name suggests, it can be spicier compared to the Gujarati version. Having said that, both share the same thickness, size, and texture. Hence more commonly these 2 recipes are confused with each other.
The Gathiya recipe is extremely simple, yet some tips, suggestions, and variations while preparing. First, make sure to knead the besan dough to a smooth ball by adding water in small batches. Once it forms the shape, grease the dough with oil and knead further till a nonsticky dough is formed. Secondly, I used a medium-sized sev shape to prepare the Ganthia recipe. You can vary it according to your required size and shape. Lastly, the Gathia recipe has a very long shelf life and can be preserved for months. Store it in an airtight container in a warm dry place. Also for deep frying use fresh oil and do not reuse deep-fried oil, to avoid the stale smell.
Finally do visit my other Tea Time Snacks Recipes Collection with this recipe post of Gathiya recipe. It includes recipes like Khara Boondi, South Indian Mixture, Kara Sev, Omapodi, Aloo Bhujia, Sukha Puri, Kodubale, Instant Chakli, Butter Murukku, Shankarpali, and Palak Chakli Recipe. In addition, do visit my other recipe collection,
About Gathiya Snack
It is a popular savory snack from Western Indian cuisine particularly from the Gujarati Cuisine. Gathiya or Ganthiya snack is known for its light and crispy texture but more importantly, the aroma and flavor of the ajwain or carrom seeds added to it. It is most commonly served as a tea-time snack but is not limited to it. It can also be served as a side dish to lunch and dinner and also as a topping to any desired curries.
There are many different variations of the Gathiya snack, but the most common way is to make it with besan flour. The addition or topping of other aromatic herbs and spices makes it unique and special. In addition, the shape of these adds different names and the way it is served. You may find Mota Gathiya (thick shape), Papdi Gathiya (thin & flat), Masala Gathiya (spicy version) and Nylon Gathia (thin shape).
Video Recipe
Recipe Card For Bhavnagari Tikha Gathiya
Gathiya Recipe | Bhavnagari Tikha Gathia Sev Recipe
Ingredients
- ½ cup oil
- ½ cup water
- ½ tsp baking soda
- 1 tsp salt
- 2 cup besan / gram flour
- ½ tsp ajwain / carom seeds
- ½ tsp crushed pepper
- pinch hing
- 2 tbsp water
- oil, for frying
Instructions
- Firstly, in a mixer jar take ½ cup oil, ½ cup water, ½ tsp baking soda and 1 tsp salt.
- Blend till the mixture turns creamy consistency. Keep aside.
- In a large plate, sieve 2 cup besan, ½ tsp ajwain, ½ tsp crushed pepper and pinch hing. Mix well.
- Now add the prepared oil-water mixture and knead the dough.
- Knead well making sure the dough is well combined and soft.
- Further, add 2 tbsp water and start to knead again.
- Knead until the dough changes colour slightly and turns soft.
- Take the flower mould and fix it to chakli maker.
- Stuff the dough into the chakli maker and press into hot oil.
- Stir occasionally, until the sev turns crispy.
- Drain off to remove excess oil.
- Finally, enjoy Crispy Gathiya for a month when stored in an airtight container.
Nutrition
How to Make Gathiya Recipe with Step-by-step Photos
- Firstly, in a mixer jar take ½ cup oil, ½ cup water, ½ tsp baking soda and 1 tsp salt.
- Blend till the mixture turns creamy consistency. Keep aside.
- In a large plate, sieve 2 cup besan, ½ tsp ajwain, ½ tsp crushed pepper and pinch hing. Mix well.
- Now add the prepared oil-water mixture and knead the dough.
- Knead well making sure the dough is well combined and soft.
- Further, add 2 tbsp water and start to knead again.
- Knead until the dough changes colour slightly and turns soft.
- Take the flower mould and fix it to chakli maker.
- Stuff the dough into the chakli maker and press into hot oil.
- Stir occasionally, until the sev turns crispy.
- Drain off to remove excess oil.
- Finally, enjoy Crispy Gathiya for a month when stored in an airtight container.
Notes
- Firstly, make sure to blend oil, water and soda into the blender. This helps the sev to be soft from the inside and crispy from the outside.
- Also, using fresh oil helps keep the gathiya fresh for longer.
- Additionally, you can use the mould of your choice.
- Finally, Crispy Gathiya recipe tastes great for evening snacks.