“Spicy Nachani Tukdi / Finger Millet Diamond Cuts” … These tukdies are similar to the traditional one’s but with the addition of Nachani / Ragi / Finger Millet Flour … Nachani is good for health, having loads of calcium and I am very partial to it … so for a change prepared these using the same … Don’t go by the dark color, that’s coz. of Nachani, they simply taste crisp and delicious … Yummy Yumz …....
Tukdi or Diamond cuts are a snack very common in every Indian home. We Konkani Saraswats prepare these in many combinations. These are deep fried snacks that can be prepared ahead and stored for festive seasons. They remain good for at least 3 weeks if stored in air tight containers. This is a yummy snack that has the young and the old loving them very much. A time pass too when you feel bored or a handy snack when you have a good book to read on. These are prepared both spicy and sweet. There are so many types of tukdi, but somehow I do not find the time to prepare them and post on regular basis as it is tedious to be done single handed. I have already posted before the one prepared with Maida + Wheat, this one is quite similar except that I have added on Nachani / Ragi / Finger Millet Flour for a change. Nachani is good for health and is loaded with calcium. Without running into much details let me add on the recipe. As it is Diwali time, I somehow am pressed for time so plz. do bear with the blogging delays and enjoy these new dishes with your family and friends.
Ingredients :
Wheat Flour : 1 Cup
Maida / All Purpose Flour: 1 Cup
Nachani / Finger Millet Flour : 1 Cup
Chilly Powder : 2 tblsp.
Hing Powder : 1 tsp or prepared hing water 2 large tablespoons.
Salt to taste.
Oil : 2-3 tblsp hot oil … any edible oil, I used Sundrop.
Oil for deep frying
** Mix in wheat flour, maida, nachani flour, chilly powder, hing powder (If using powder) salt to taste well. Toss them together so that they are mixed loosely. Now add in enough water along with the prepared hing water (If using hing water) and bind / knead to a very smooth dough.
** Now add in the hot oil, mix well and further knead the dough well. The dough should be smooth and not very hard. Make small tennis ball sized balls out of the dough. Roll out each ball into a round evenly pressed chapati dusting it with wheat flour. The rolled chapati shaped dough should not be too thin nor thick.
** With serrated round disc / pizza cutter cut the rolled dough into diamond shaped cuts and keep them ready on a paper. When you have 2-3 such chapatis rolled and cut proceed to deep fry them in hot oil.
** Heat plenty of oil in a thick bottomed kadai. When smoking hot, add In the tukdi / diamond cuts into the oil gently. Be careful, the oil may splutter when you add the tukdi. Keep pressing the tukdies in oil for even frying. Also once you feel they are done a bit flip them over with help of ringed spatula. Fry them till they are crispy and golden colored. Remove on an absorbent paper and leave aside for sometime for excess oil to get drained. Repeat the process with remaining dough, by rolling, cutting with cutter and frying them in oil. Put all the fried tukdies in a shallow bowl and allow to completely cool before you put them in air tight container and store them away.
** “Spicy Nachani Tukdi / Finger Millet Diamond Cuts” are done and ready to be enjoyed as and when you need them. Enjoy these crunchy snacks with family and friends. They will remain fresh for 2-3 weeks provided they remain for that long. In my house these get emptied within a week’s time.
** Note : You can add in 1 tsp of sugar powder while kneading the dough. I have not. But if you like a little bit tinge of sweetness you may add. The colour after frying if sugar is added maybe a little darker than the one’s without them.
** For the Spicy Wheat~Maida Tukdi (Diamond Cuts) Recipe, Follow the link given below ….
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