Tikha Gathiya | Tikha Lasaniya Gathiya | How to Make Spicy Garlic Gathiya Recipe | Tikha Lasaniya Gathiya Gujarati Style | How to Make Tikha Gathiya | Tikha Gathiya Gujarati Style | Here is a traditional Gujarati-style spicy Lasaniya Gathiya (spicy, garlic-flavored Gathiya) recipe:
Ingredients:
2 cups gram flour (besan)
2–3 tablespoons oil (for moyan, i.e., to make the gathiya soft)
8–10 cloves of garlic
2–3 green chilies (to taste)
1/2 teaspoon carom seeds (ajwain)
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1/2–1 teaspoon red chili powder (to taste)
1/2 teaspoon black pepper powder (optional)
1/2 teaspoon baking soda
Salt to taste
Water, as needed
Oil for frying
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Instructions:
Prepare the garlic-chili paste:
Grind or blend the garlic and green chilies into a smooth paste.
Prepare the dough:
In a large mixing bowl, combine the gram flour, carom seeds, asafoetida, turmeric powder, red chili powder, black pepper powder, and salt.
Add the garlic-chili paste and 2–3 tablespoons of hot oil (this is the moyan).
Mix well.
Add the baking soda.
Gradually add water and knead into a soft, smooth, and slightly sticky dough.
Shape the Gathiya:
Grease your hands and the inside of the gathiya (sev) press with oil.
Attach the gathiya disc (with large holes) to the press.
Fill the press with the dough.
Fry the Gathiya:
Heat oil for deep frying over medium heat.
Once the oil is hot, press the dough directly into the oil in long strips or pieces.
Do not overcrowd the pan.
Fry over medium heat until the gathiya is crispy and golden brown.
Remove with a slotted spoon and drain on paper towels.
Cool and Store:
Let the gathiya cool completely.
Store in an airtight container.
Tips:
You can adjust the amount of garlic and chili according to your taste.
For extra crispiness, the oil should be moderately hot while frying.
If you like, you can sprinkle some more chili powder on top after frying for a spicier taste. Enjoy your spicy, flavorful Gujarati Tikha Lasaniya Gathiya with a hot cup of tea!
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