Thikha Ghatiya is a traditional Gujurati deep fried snack made out of gram flour.
Diwali is incomplete without ghatiya .
Gathiya is used as one of the main ingredients in various types of mixtures,farsans,chewdas or even enjoyed as is with a cup of hot tea for tea time munching.
I make sure that along with the traditional South Indian snacks like Ribbon pakoda ,Butter murruku and Madras mixture, I make one batch of Ghatiya without fail during Diwali. It is more like a ritual for me now which takes me down the wonderful memory lane .
Theekha Gaatiya has been an integral part of my growing up. This yummy snack would always be stocked up at home and also any visit to my gujju friend's homes would be incomplete without ghatiya and masala puris .
You can make this quick snack for even festivals like Diwali,Gokulashtami and Holi where in we make lots of snacks and sweets for distribution among friends and relatives.
To make Gaatiya you need the Sev Press / Saancha /Acchu with the medium sized 3 holed plate for getting the noodle strands.
Make this for kids in summer holidays to munch on for their sudden hunger pangs and junk food cravings :-)
Preparation Time : 10 mins
Frying Time : 20-30 mins
Makes about 200 gms of gaatiya.
Complexity : High
Frying Time : 20-30 mins
Makes about 200 gms of gaatiya.
Complexity : High
Watch the complete detailed video link given below to make a perfect Theeka Ghatiya/Sev for the upcoming Diwali fest.
Ingredients
2 cups besan/kadalai maav/gram flour
1/2 tsp cooking soda
1 tsp red chilli powder
1/2 - 1 tsp white sesame seeds / ajwain (optional)
pinch of asafoetida
salt to taste
Oil for deep frying
Method
2 cups besan/kadalai maav/gram flour
1/2 tsp cooking soda
1 tsp red chilli powder
1/2 - 1 tsp white sesame seeds / ajwain (optional)
pinch of asafoetida
salt to taste
Oil for deep frying
Method
- In a wide mixing bowl, add the besan,salt,soda,chilli powder,asafoetida,ajwain/sesame seeds and mix well with your hands.
- heat about 2 tablespoon of oil and pour it on the dry ingredients and slowly mix with your fingers until it forms a crumbly mixture.
- Now add water little by little and make a smooth dough.Apply some oil over the dough and keep aside.
- Grease the inner surface of the sev press and take a small portion of the dough and fill it in.
- Heat the oil ,drop a small ball of dough,if it sizzles up immediately,the oil is perfectly heated for frying.
- Hold the press above the oil and lightly press and move in circular motion ,such that the strands fall into the oil.
- Flip over when the sizzling of oil reduces and fry until its golden brown.
- Drain and store in air tight containers and keep away from water/moisture.
Pin for future
During Diwali preps, this was the first snack that amma used to make along with Omapudi and mixture., She used a bit of rice flour and no soda. I will try your recipe soon - Kalyani
ReplyDeleteYeah the south indian version uses rice flour . Try this once ,with just a pinch of soda it turns out super crisp .Doesn't drink much oil at all . I make it almost every year
DeleteI love ganthiya or ganthia as they are known. We get this really tasty chilli sauce. I dip the ganthia stick in it and nibble on the snack. It is quite a popular snack which we make often.
ReplyDeleteSounds like a nice combo .I have mine with hot coffee.my dad would love butter murukku with green chutney :-)
Deletelooks like my search for a good gaatiya recipe is over. I have been planning to make some this Diwali will taste good in chivda. Thanks this year we will not have to buy some. :D -Archana,
ReplyDeleteHey Archana do try,it is very simple and trust me you won't go back to buying store bought ones. These when added in chivdas taste all the more yummy.
DeletePriya, your Gathiya looks amazing. The bakery in India where we use to buy it from was made with besan as well however it was much more wider and twisted in shape. I will try your recipe as I have never made it. Thank you for sharing.
ReplyDeleteGhatiya has many variations. This is a simple one which can be easily made at home
DeleteI am setting up the ennakadai in the weekend. I love this gathiya and surely will make as my first set of bakshanam for this year.
ReplyDeleteDo let me know how you like it :-)
Delete