Tikha Ganthiya

Ingredients:

• Chickpea flour (besan)
• Oil for deep frying
• Spices: red chili powder, turmeric powder, carom seeds (ajwain), asafoetida (hing), and more
• Salt
• Water

Instructions:

1. Preparing the Dough: In a mixing bowl, combine chickpea flour, spices (like red chili powder, turmeric, carom seeds, asafoetida), and salt. Mix the dry ingredients well.
2. Forming the Dough: Gradually add water and knead the mixture to form a smooth and stiff dough. The dough should be pliable and not too sticky.
3. Extruding the Snack: The dough is then passed through a special tool or extruder known as a “sev maker” with a fine-holed disc. This creates thin noodle-like strands of dough.
4. Frying: Heat oil in a deep pan for frying. Once the oil is hot, carefully drop the extruded dough strands into the oil. Fry the strands until they turn golden brown and become crispy. This usually takes a few minutes.
5. Seasoning: Once fried, the Ganthiya is removed from the oil and drained on paper towels. While they are still warm, they are seasoned with additional spices if desired, such as red chili powder and salt.
6. Cooling and Storing: Allow the Tikha Ganthiya to cool completely before transferring them to an airtight container. This helps them retain their crunchiness.

Tikha Ganthiya is known for its addictive spicy taste and crunchy texture. It’s often enjoyed as a standalone snack or used as a topping for various chaat dishes. It’s a popular choice during festivals and celebrations in Gujarat and beyond. Keep in mind that the exact recipe and spice levels can vary based on personal preferences and regional variations.