These easy to make Spicy Gathiya (Gathia) is a perfect Diwali snack - these are crunchy, spicy and very addictive. These also make for a yummy tea time treat.
I am back to blogging after 5 months from a new city and new kitchen. Summer was busy with the move and a short India trip. I am back in business now and what better way but with some delicious Diwali treats.
Spicy Gathiya | Gathia:
First up is this savory snack from Gujarat, Spicy Gathiya (Tikha Gathia). It is a spicy, crunchy and very, very addictive snack. Perfect to have on hand during the festival season to serve impromptu guests.
Easy to make Gathiya:
I made gathiya few years back for ICC event and remember thoroughly enjoying the homemade treat. This version is slightly different in that there is no baking soda in the recipe.
How to make Gathiya:
Gathiya is a deep fried snack made with chickpea flour/ besan and has a pleasant crunchy texture. With just a handful of easily available ingredients, these gathiya are quick and easy to make.
This recipe is slightly spicy with the addition of 2 teaspoon of red chili powder. But if you don't care for spicy food, then just reduce the chili powder - they will still be tasty nevertheless.
Perfect Tea time Snack:
It is perfect to have a jar of this addictive snack around during the festival season. They are also great to have with some hot chai for afternoon snack. These munchies keep well for atleast 7~10 days in an airtight container. But I am sure they won't last that long, at least in my family.
Spicy Gathiya (Gathia)
- 2 cups Chickpea flour or Besan
- ½ tsp ajwain
- 2 tsp Red Chili powder
- 2 tbsp Very Hot Oil
- To taste salt
- As needed water
- For Deep Frying Oil
- In a medium mixing bowl, combine the flour, ajwain, red chili powder and salt. Add the hot oil and using a spoon mix and combined.
- Add few tablespoons of water at a time to make a soft, sticky dough. Make sure not to add too much water - if you do it by mistake anyway, then mix in more flour.
- Heat oil for deep frying. Lightly grease and get the murukku mold ready.
- When the oil is hot enough, place some of the dough in the mold, press it directly into the hot oil and fry for about 2 minutes on medium flame until the murukku is golden brown on one side. Gently flip and fry for another 1~2 minutes on the second side.
- Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Store the ganthiya in an airtight container for 1~2 weeks.
Lets check out what my fellow marathoners have cooked today for BM# 105.
We just finished a Mega marathon , where I made Diwali snacks , and Tikha Ganthia was one of them .
It’s such a addictive snack and you have made it so well ! Some onions and a drizzle of lemon and you will not stop munching !
Good to have you back pavani and your pictures are so sinful! I wish I can make these now and enjoy.
Hope you have settled in the new town and winter comes early for you now, I guess. 🙂 Gathiya looks perfectly made and at 50 deg weather, I wish I had that snack plate and hot beverage in front of me. :))
Looks amazing Pavani. My family would love to grab the whole batch of Ganthiya if they could off the screen. I rarely make these kind of snacks at home. You know I make these snacks only if the blog demands it 🙂
Perfectly made ghatiya Pavani, love your presentation.