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Thikshe kare

This is one of the most popular munchies for Indians. We call it tikshe(spicy) kare(sev). The recipe was requested by one of my reader. I have no idea what these are called in any other languages (I think they are called ‘Janthikalu’ in Telgu).
This is usually(but not always) prepared to make use of the oil after preparing chaklis, chips or any other munchies. It gets ready in no time due to very simple method and also very simple ingredients available at home. When we were kids mom would make these often and we would finish most of it before she finished making them :). This would be a great accompaniment with a hot cup of tea or coffee for the cold days.

Ajwain gives a very different taste to these munchies. There are different ways of making this dish, but here I am posting the Konkani recipe. Aayi uses pure coconut oil for deep frying, because they remain fresh for a very long time. I use sunflower oil. Use any oil suitable for your taste.

Ingredients:
Besan(gram flour) 2 cups
Chili powder 2 tea spns
Ajwain(Carom seeds) 3/4 tea spn
Oil
Baking soda(or baking powder) a pinch
Salt

Method:
Mix flour, chili powder, ajwain, soda, salt and 2 tea spns of hot oil. Add water and make a dough(do not make it too watery, make like a chapathi dough).
Apply water to inside of the chakli press (to avoid sticking to the press). Use the disc with many big round holes on it. Insert the dough in the press.
Heat oil and press the dough directly into oil (the chaklis need to be pressed on a flat surface and then deep fried. But for this, directly press into oil). When they are fried, take out on a clean paper.
Cool to room temperature and store in air tight container.

Preparation time : 20-30mins

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{ 17 comments… add one }

  • krithika October 17, 2006, 4:15 pm

    Looks delicious !

  • Linda October 17, 2006, 6:31 pm

    Hi Shilpa! Here you are with more snacks I can’t resist… and I gratefully take note of the directions to press directly into the hot oil :)
    I love ajwain, too — will surely try these. Thanks for sharing!

  • Anjali October 17, 2006, 10:01 pm

    Yes these munchies you will find in most household with slight variations in ingredients and thickness. In marathi its called Thikat Shev, Gujrathi -Gathia, Mumbaiyah- Chakna Or muchies. The go well as toppings for upma, mixtures etc.

  • Monisha October 18, 2006, 6:09 am

    Crunchy and savoury..yum, perfect for snacking at all times of the day :)!

  • Shilpa October 18, 2006, 8:17 am

    Thanks Krithika.

    Linda, yes, that tip was for you :). I feel it is difficult to guess somethings when you have never seen them before. So I mentioned it :D.

    Thanks for the different names Anjali. You are right, they go very well with upma.

    A perfect definition Monisha. Thanks :D.

  • Aruna Pai October 18, 2006, 8:33 am

    Hi Shilpa………..Finally i got a new laptop today. I could not browse through aayisrecipes for almost 4 weeks due to my laptop crash. Now I have to check and read all your posts. I missed aayisrecipes a lot during this time. Thanks to you for having a wonderful site and aayi for the mouthwatering recipes.

  • Aruna Pai October 18, 2006, 8:37 am

    I love to make teek karo. Thats how we call it. My hubby likes the normal sev as compared to this, i like this one. So i make both of them on the same day, the barik sev first and then the teek karo.

  • Usha October 18, 2006, 2:12 pm

    We call them ‘Mot karo’ .Even my aayi made barik karo, mot karo & then biyo( spicy fried peanuts ). I made them couple of times here in the same order.I guess, I will have to find time to make them now :-) My chakli press has been sitting idle for a while now.Your recipe brought back the memories :-)

  • Manaswitha October 22, 2006, 5:49 pm

    Dear Shilpa

    We call them “Kharada kaddi” in Kannada…Yummy!!!

  • Shubhada January 12, 2007, 1:35 am

    Can someone give me a recipe for Tikshe phov a goan sweet crunchy munchy, made from jaggery and poha?

  • nagesh K October 18, 2007, 10:28 am

    Thikshe Kare

    I come from Bangalore and only one family (who markets snacks) there makes a Sour thikshe kare using (possibly) sour curds/buttermilk instead of water. The Kares are GREAT.

  • Bina October 28, 2007, 6:34 am

    Hi,
    For the Thikshe Kare recipe, you mention 2 cups for the besan flour. Do you know how much that is meant to be in weight?

    Thanks

  • Bina October 28, 2007, 6:37 am

    Hi,

    Could you tell me how much the 2 cups for the besan flour is in grams please?

    Shilpa: Bina, I think it is about 250gms.

  • vishal July 8, 2008, 1:51 pm

    my mom is going to try it today.
    Thank You

  • Sarayu January 14, 2010, 11:55 pm

    I too want the recipe of tikshe pohe. It is sometimes called churma. It is made from phoa, jaggery, ginger juice – very crunchy and yummm

  • Gayathri Sivakumar November 18, 2010, 7:29 pm

    Hi,

    I tried ths one today and the dough ws too sticky and i jus wanted to get rid of the sticky flour frm my hands… But somehow I managed to place it in the press and it came out well aftr frying.. can u tell me hw can I avoid sticky dough? i like ths yummy kara seva ( in malayalam). I have tried most of ur recipes and all came out well…Thnx a lot fr ths website..

    keep goin
    Gayathri.

    • Shilpa November 18, 2010, 8:31 pm

      If you add more water, it becomes sticky. Use less water next time

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