Teekha Gathiya (Diwali Dry Snack) by Tarla Dalal

Preparation Time: 3 minutes.

Cooking Time: 15 minutes.

Makes 2½ cups.

1½ cups besan (Bengal gram flour)

2 tsp chilli powder

¼ tsp carom seeds (ajwain)

Salt to taste

2 tbsp hot oil

Oil for greasing and deep-frying

1. Combine all the ingredients in a big bowl and mix well using a spoon.

2. Mix well using your hands so as to break the lumps and knead into a soft dough using little water.

3. Grease your hands using a little oil and knead the dough once again to smoothen it lightly.

4. Grease a “sev press” (along with its lid and gathiya plate) using a little oil, press the dough into it and cover it with the lid.

5. Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the gathiya plate and drops directly into the oil. Move the “sev press” in a circular motion while turing the handle of the “sev press” in a circular motion at the same time.

6. Deep-fry the gathiya on a slow flame, till they turn brown in colour and crisp while turning them at intervals. Drain on an absorbent paper.

7. Repeat steps 5 and 6 to make more gathiya in one more batch.

8. Cool completely and serve or store in an air-tight container.