Crispy Spicy Gathiya (Tikha Gathiya)Veg

1

In a large bowl, sift the besan and rice flour.

2

Add the crushed ajwain, red chili powder, turmeric powder, heeng, black salt, and regular salt. Mix well.

3

Heat the 3 tablespoons of oil until it’s hot, then carefully pour it over the flour mixture. Mix with a spoon initially, then use your fingers to incorporate the oil (this creates the desired texture).

4

Gradually add water and knead to form a soft, smooth dough. It should be softer than regular roti dough but not sticky.

5

Let the dough rest for about 10 minutes. This helps the flour hydrate properly.

6

While the dough rests, heat sufficient oil for deep frying in a deep wok (kadai) on medium heat.

7

Grease the inside of a Gathiya maker machine or a murukku press with the thicker, ribbed mold (or the specific Gathiya die).

8

Stuff a portion of the prepared dough into the Gathiya maker.

9

To test if the oil is ready, drop a small piece of dough into it. It should rise immediately. If it does, the oil is ready.

10

Carefully press the Gathiya directly into the hot oil in a circular motion, moving inwards. Take care as the oil is hot.

11

Fry the Gathiya on medium heat, without crowding the pan. Flip them occasionally using a slotted spoon.

12

Fry until they are golden brown and crispy. The oil will bubble less when they are done.

13

Remove the Gathiya using a slotted spoon and drain excess oil on an absorbent paper towel.

14

Repeat the process for the remaining dough.

15

Allow the Tikha Gathiya to cool completely before breaking them into smaller pieces.

16

Once fully cooled, store the Gathiya in an airtight container to keep them crispy.