Friday, 25 May 2012

TUKDI



SPICY TUKDIS


WHAT YOU NEED:


Maida 2 cups

Wheat 3/4 cups

Semolina /  Rava 1/4 cup

Asafoetida / Hing a size of chick pea

Red chilli powder 1 tsp

Cumin seeds /Jeera 1 tsp

Curry leaves, chopped 1 tbsp

Water 1 cup

Salt to taste
SMALL BALLS AND ROLLED SMALL POORIS

THE SIZE OF THE CHAPPATIS,  I CUD NOT TAKE THE PIC OF  CUT TUKDIS..


HOW TO MAKE:


In a mixing bowl, add red chilli powder, hing, salt, cumin seeds, chopped curry leaves and little water. Mix well all the ingredients with your fingers.

Then add Maida, wheat flour and rava and mix well adding a spoon of oil and little water at a time and make a firm dough. Keep aside for 15 minutes.


Make small balls ( size of a ping pong ball) out of the dough.

Roll out about 3 inches diameter. Then keep 3 poories one over another and roll this to the size of a chappati.

Then with the knife cut chappati  in a horizontal way then to a vertical  to make a diamond shape.


Heat a kadahi with enough oil. ( adjust the heat while frying)
Then add a plateful of tukdis in hot oil and fry well till brown.


You can store this in a air tight container for 3 to 4 weeks.



2 comments:

Anonymous said...

Can the dough be refridgerated? I have quite a bit of dough left. Plan to make more tomorrow.

Jayashree Divakar said...

sorry for the late reply. it will be soft and wont become crisp. try to make with fresh dough.

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