Time for another recipe! I love the long breaks from blogging (I am rather surprised to be saying this) – you see, Christmas is nearing and everyday has so many activities and events packed into it, that there is hardly any time left for blogging 🙂 I am sitting by the window sill as I write this post, a lovely corner of a kitchen at my brother’s place. Well, I am here to celebrate Christmas & new year with my brother’s family and the weather is so beautiful, I am actually wearing a light sweater. And no, it’s not snowing where they live – deserts are cold too! (wink wink)
I know I haven’t been regular with my posts since a while now – well, travelling to another country with a child can be taxing – and the excitement of meeting relatives, being with family, shopping and simply switching off to an ‘on-a-vacation’ mood overshadows the need to blog regularly 🙂 So while I still have another couple of Christmas posts lined up as planned, I don’t think they will make it to the blog before Christmas day, so you will see these coming up one by one at my leisure – in between the shopping and the lazing and stuffing myself with all the gorgeous food – yeah, I may just post one recipe in a few days 🙂
Well, without boring you any further, let me tell you that today’s recipe is not the actual Thukdi recipe as many people prefer to eat – this is basically a by-product of the Neurio session – the leftover dough actually was cut up, deep fried to provide the much needed comfort food for my son – I would call these mildly salted plain Thukdis the close cousin of the cheeslings – very crispy, very light & terribly economical. A different Thukdi recipe will follow as soon as I try them (I am busy making cakes and other Kuswar at my bro’s place) – so do watch this space for more recipes!!
Simple Salted Tukdi
- 1 cup (125gm) maida (all purpose flour)
- a little less than 1/4 cup of warm water
- 1/4 tsp (or to taste) sugar
- pinch of salt
- oil for deep frying
- 1/4 tsp salt dissolved in 2 tbsp water (if you like mildly salted tukdi)
1. In a wide pan (the one used to knead dough for chapathis) place the flour, salt to taste and sugar to taste and add warm water in parts. Mix with your fingertips until the mixture looks like breadcrumbs. Proceed to knead into a smooth pliable dough. Allow it to rest for 5 mins
2. Pinch out lime sized balls of dough and roll them out flat into a round shape (like a thin chapathi).
3. Run a cookie cutter/pizza blade diagonally across the chapathi to make diamond or square shapes. Repeat until all the dough has been used up to roll into chapathis and cut into shapes.
4. Heat oil on a medium high flame for deep frying. Drop the diamond shapes into the hot oil and fry until the colour changes to pinkish brown. If you wish to make them salted, add 1 tsp of salt water per batch before they brown. When the gurgling noise subsides you can remove the tukdi out.
5. Remove with a slotted spoon, drain on a absorbent kitchen tissue and when it is completely cooled, store in an airtight container.