Who doesn’t love a diamond-shaped savoury snack with many names such as Thukdi, Tukudi, Spicy Diamonds, and savoury Shankarpali. Tukdi is a beloved snack in our region during Deepavali. Its crispy texture and rich flavours characterise this delightful treat, often enhanced with spices and occasionally with a slight sweetness. Traditionally prepared with flour, red chilli powder, salt, and ghee, Tukdi is deep-fried to achieve its signature crunch. Each household has its unique combination of flour and spice.
Amma used to prepare airy, light-textured Tukdi, and I relished it during my childhood. Today, I am sharing my version, almost like what Amma used to make.
Ingredients: I have used a 200ml steel tumbler as a cup here.
Maida /All-purpose flour – 2 cups
Whole wheat flour – 3 cups
Besan – 1 cup
Ghee – 5 tbsps.
Red chilli powder – 1 tbsp
Hing – ½ tsp
Cumin – 2 tsp
Sugar – 2 tsp
Salt- 2 tsp
Method:
-Put everything from besan to salt and dry mix thoroughly. Then, make a pliable dough by adding the required amount of water. Close and keep aside for 10 to 15 minutes.
-Take lemon-sized dough, roll it into thin discs, run a Shankarpali wheel or pizza cutter to make a diamond criss-cross and deep fry.
-Store it in an air-tight container and enjoy it whenever you want.