Every time we visit Bangalore, my mother-in-law gives us a big container of savory diamond cuts, or tukdi, as a parting gift. I didn’t realize how easy they were to make, until I saw her prepare it last year.
Paresh and I celebrated our 5th wedding anniversary this week, and as a gift he got me a macro lens (Canon 50mm, f/1.8) for my food photography (thanks baby! :*).
I was pretty excited to try the gadget for today’s post! I’m still learning the ropes, and it’ll probably take me some time before I get the hang of it.
Back to today’s recipe. The base is usually all purpose flour, but by changing the spices you get different flavored tukdis. My mother-in-law uses pepper, but my version uses chilli powder. I’ve seen some recipes that use garlic, I’ll probably try that in the future.
- ¼ cup all purpose flour (maida)
- ¼ cup whole wheat flour
- ½ tsp. chilli powder mixed with water to form a slurry
- ¼ tsp. cumin seeds
- 1 tsp. melted ghee
- water to knead the dough
- salt to taste
- oil to deep fry
- In a mixing bowl, add all the dry ingredients, chilli slurry and ghee. Mix well.
- Add water little by little to knead the dough. The dough should be neither too hard or too soft.
- Make lemon sized balls and roll them out into thin circles, like a chapathi. Dust flour as needed.
- Now for the fun part - using a pizza cutter or even a regular knife, slice the chapathi vertically and then horizontally. Make these lines at an angle, so you get the diamond shape.
- Remove them carefully using a spatula and place it on paper towels.
- In the meantime, heat oil in a kadhai. Test with a small pinch of dough. If it raises immediately to the top, the oil is ready.
- Carefully drop the diamond cuts from the paper towel into the hot towel. Fry until golden brown and when they stop sizzling.
- They fry pretty quickly, so keep the heat on medium so they don't burn.
- Drain on paper towels.
- Home made tukdis are now ready!
Now all you need to do is stop yourself from finishing these crunchy, savory diamond cuts!