Tikha Ganthia - Bhavnagar Special

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 .

Tikha Ganthia - Bhavnagar Special

Recipe Source : Shreeji Foods

Tikha Ganthiya

Ingredients

4 cups besan
1 cup water
Pinch soda
Salt to taste

Grind to a powder

3 tsp black pepper
1 tsp carom seeds
2 tsp dry chilly seeds
8 cloves
1 tsp turmeric powder
1/2 tsp black salt
11/2 tsp red chilly powder

Method

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 .

Tikha Ganthia - Bhavnagar Special

Sweets and Snacks

Day1 Gajjar Halwa Spring Rolls

Day 2 Gajjar Halwa Cups with Badaam Pista Kesar Ice cream

Day 3 Motichoor Cheese Cake

Day 4 Kesari Mango Shrikhand with Roasted Almonds

Day 5 Kesari Phirni with Mango & Nuts

Day 6 Rabdi

Day 7 Dry Fruit Kachori – Jamnagar Special

Day 8 Papad nu Chavanu – Khambat Special

Day 9 Tum Tum – Nadiad Special

Tikha Ganthiya

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.
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 cups besan
  • 1 cup water
  • Pinch soda
  • Salt to taste!

Grind to a powder

  • 3 tsp black pepper
  • 1 tsp carom seeds
  • 2 tsp dry chilly seeds
  • 8 cloves
  • 1 tsp turmeric powder
  • 1/2 tsp black salt
  • 11/2 tsp red chilly powder

Instructions

  • 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 .

Notes

Tikha Ganthiya
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7 thoughts on “Tikha Ganthia – Bhavnagar Special”

  1. These ganthias sound so sinful Vaishali, I know the dough might be almost the same, how and what extra spices go in surely makes all the difference. This version sounds fantastic! I know we will end up having a huge bookmark.

  2. Ganthia looks delicious Vaishali. I’m in love with the presentation– that entire setup in a box is a feast to the eyes.

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