Tikha Ganthia is a crisp , crunchy , traditional Gujrati snack made of chickpea flour. It is a variant of sev and is very crunchy and spicy.
Tikha Ganthias are available throughout Gujrat but the best ones are from Bhavnagar. Bhavnagar is a city of Gujrat in Saurashtra region. The minute one speaks of Ganthias , immediately they are associated with Bhavnagar.
i have made Ganthias before , but those are a different variety. The vanela Ganthias are rather tricky to make , but the Tikha Ganthia’s are comparatively easier. The dough is made and then a Sev Press is used.
These spicy Ganthias taste terrific ! I simply love them , and to make them more delicious add some chopped onions and tomatoes along with green chillies and some coriander. A drizzle of lemon juice makes it irresistible.
These Ganthias are also a base of many mix farsans where they add other fried farsaans and nuts . They make a delicious travel snack at the same time they also are served during the Diwali Festival.
I couldn’t miss out these Bhavnagari Tikha Ganthias for the the theme Sweets and Snacks .
Recipe Source : Shreeji Foods
4 cups besan
1 cup water
Salt to taste
Grind to a powder
3 tsp black pepper
1 tsp carom seeds
2 tsp dry chilly seeds
1 tsp turmeric powder
1/2 tsp black salt
11/2 tsp red chilly powder
Take one cup water in a big mixing bowl.
Remove 2 tbsp and keep aside .
Add salt to water and using a hand blender , blend water and salt .
This will form a milky solution .
Add the ground spice powder .
Mix well .
Start adding besan to this water mix .
Add spoon by spoon and keep stirring .
Make sure no lumps are formed .
Keep adding besan till all the besan is over .
Now add the pinch of soda to the 2 tbsp water we had kept aside .
Mix this soda solution to the besan mix we have prepared .
Mix well .
The dough should neither be too soft nor hard .
Heat oil .
Grease a Sev press machine .
Use a thick sev mesh .
Add a part of the dough to the machine and press sev into the hot oil .
Fry till crisp and golden , flipping in between .
Remove on an absorbent kitchen napkin .
Break into big pieces .
Store in a airtight container after the ganthia has cooled down .
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