Biscuit Tukdi / Crisp~Flaky Diamond Cuts.

"Biscuit Tukdi / Crisp~Flaky Diamond Cuts" ... Delicious tukdi that just melts in the mouth ... These are slightly thicker (bhush-bhushi) in texture than the normal crisp tukdi ... Relish them when they are hot ... It's Diwali time, so fried items chalta hey ... Enjoy ... pataki maruka maggiri vachachi, but try to be within limits, we must cut down on both noise and air pollution please ... Yummilicious .... 

** These tukdies / diamond cuts are similar to the to the ones I posted earlier. However these are slightly different in texture and taste. These are thicker and flakier in texture and softer in texture compared to the crisp tukdi posted before. These are somewhat melt in the mouth type of tukdi that are relished with glee by children. They simply love it as it has a slight sweeter tinge of taste to it. Tukdi or Diamond cuts as you all know are a snack very common in every Indian home. We Konkani Saraswat’s 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 when stored in airtight 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. Again, without running into much details let me add on the recipe as it is Diwali festive season time,and 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 :

Maida / All Purpose Flour: 4-5 Cups

Fine Rava / Chiroti Rava : ¼ Cup

Sugar Powder : 4-5 tblsp.

Cooking Soda : 1 pinch

Salt to taste. 

Melted hot Ghee : 4 tblsp

Water as needed for binding.

** Oil for deep frying

** Sieve together maida, sugar powder, cooking soda and salt to taste in a wide bowl. This is to remove lumps if any. Now add in the fine rava and mix it well with the other ingredients. 

** Now add in the hot melted ghee and mix well, keep kneading to get a crumbling texture. This step is very important as all the ingredients should get well crumbled with the ghee to get a proper flaky tukdi. 

** When you take a handful and press together it should become like a binding ball and not fall apart which means the ghee added is enough, if not add in another tablespoon or so and further knead the dough to a well crumbled consistency. 

** Now add in water and bind to a smooth even dough. Do not add water in one go, but keep adding little by little while you keep kneading till you are able to make it into a smooth round ball. You can check the picture collage for proper knowledge of the same. Knead further for a good 5-10 minutes rubbing in the dough well. Now cover and keep it aside for 20-30 minutes. 

** Once again knead the dough and them divide them into even sized large balls. Say about the size of a tennis ball. Roll out each ball into a round evenly pressed round circle / like chapati dusting it with maida for easy rolling. The rolled chapati shaped dough should be slightly thicker than the roti texture. 

** Note : For biscuit tukdi the texture rolled is thicker unlike other tukdies, as these are not crisp thin tukdi. You can check the step by step picture for proper understanding. You can also check the other two tukdi recipes using search option, if new to this snack, it will give you a fair idea of the same.

** Now, place the rolled dough on a paper and then with a serrated round disc / pizza cutter or tukdi cutter, cut the rolled dough into diamond shaped cuts and keep them ready on a paper after loosening them a bit. (You can check out the tukdi cutter spoon on one of the pictures). 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, lower the heat and 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 until they are crispy and golden colored. Remove on an absorbent paper and leave aside for some time 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. They will remain fresh for 2-3 weeks provided they remain for that long. In my home, these get emptied within a week’s time.

** “Biscuit Tukdi / Diamond Cuts” are done and ready to be enjoyed as and when you need them. Enjoy these crunchy snacks with family and friends. Again, it’s Diwali festival, so enjoy these snacks and do take care by playing safe with crackers and fire. Have a lovely Diwali, Stay Blessed and Be Safe. Do Cut down on crackers and noise creation, be environment friendly, remember you fun should not be at the cost of some sick or unhealthy person.