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
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 .
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
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 .
I know these ganthia are a classic and surely must be a treat to munch on. They somewhat seem to be on the similar lines as Ratlami sev.
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.
Ganthia looks delicious Vaishali. I’m in love with the presentation– that entire setup in a box is a feast to the eyes.
Ganthia turned out so well Vaishali. Lovely presentation.
The setup looks so attractive, Vaishali. These sound very similar to RAtlami sev barring minor differences in spices. Very tempting.
They look so sinful and tempting. Recipe looks so similar to ratlami sev. So many varieties of sev we have with subtle differences
With all that ground spices, I’m sure this would have tasted fantastic!I would love to have that whole platter with the Chai included!