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(586)Tikha Gathiya

Ingredients

  • 2 cup Chana dal flour
  • ¼ cup + 2 tbsp Water.
  • ¼ cup Sesame Oil for moin.
  • ½ tsp. Salt.
  • 1 tsp. Red Chilli powder.
  • 1 tsp. Black pepper powder.
  • ½ tsp Ajwain.
  • ¼ tsp. Asafoetida powder.
  • ¼ tsp. Turmeric powder
  • ¼ tsp. Soda bi carb.
  • Ground nut oil for frying.

Method

  1. Fill slightly more than ½ small iron kadhai with ground nut oil and keep aside. Keep the Chakli press machine ready with a gathiya sieve.
  2. In a mixing bowl mix flour with spices and oil. Mix well and pour water in it and knead a medium soft dough. Keep aside for 10 minutes.
  3. Take out the some portion of the dough and shape it into cylinder form. Grease chakli press and place this cylinder into it.
  4. Heat oil and check the temperature of the oil by dropping a little dough in the oil. If dough comes immediately on the surface it means oil is ready for frying.
  5. Now press the Chakli press machine and drop the gathiya in the oil on fast flame.
  6. After dropping turn the flame to medium fast. During frying when bubbles in the oil are reduced  into very small sizes it means frying is done and gathiya is ready  to take out from the oil.
  7. Remove the gathiya from the oil. The same way repeat the process.
  8. Store gathiya in an airtight container for 15 days.
  9. Serve it with tea,coffee or as you wish but serve it with love and smile.
  10. NB: This dough you can also use for making pakodi for mixing in vegetables.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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