This year I started my “Kuswar” with the deep fried diamond shaped tukdis, my childhood favorite. Tukdis are so addictive, nobody at home could stop eating these savories once started. They were gone in no time; mostly gone the next minute taken out of the pan.

Tukdis are easy to prepare and can be done quickly with little practice. I can say it because, this was my first Kuswar savory I had prepared on my first Christmas after marriage and got it perfect in the first attempt. All you need is karanji cutter, wheat, maida, soya flour (optional). Adding little rice flour and hot oil and frying them on medium fire makes the tukdis crispy.

Though we prepare tukdis spicy for the Kuswar, they can also be made sweetish.

Ingredients :

Boiled rice : 1/2 cups
Maida flour – ½ cup
Wheat flour – ½ cup
soya flour – 1/4cup
Rice flour – 2 tbsp
Hot oil – 4tbsp
Hing – a pinch
Chilli powder – 2 tsp
Ajwan or jeera – 1 tsp
Salt – to taste
Water – to knead the dough
Oil or ghee for deep-frying
Wheat flour – ½ cup Maida flour – ½ cup soya flour – 1/4cup
Rice flour – 2 tbsp Hot oil – 4tbsp Hing – a pinch

Chilli powder – 2 tsp or according to taste

Ajwan or jeera – 1 tsp

Salt – to taste

Water – to knead the dough

Oil or ghee or dalda for deep-frying


In a vessel sieve wheat flour, maida flour, riceflour, soya flour and mix well.

Add chillie powder, hing, ajwain or jeera and salt to the sieved flours.

Mix all the above ingredients in hand.

Take little oil in a pan and heat it. Pour the hot oil to the mixture.

When the oil is cool enough to handle, mix it lightly with your fingers into the dough.

Then add the lukewarm water (add little by little) to it and knead well to make a pliable dough and not sticky dough.You may smear oil or ghee to hand while kneading.

Cover the dough with a clean cloth and keep aside for about 45 minutes. Covering with the cloth prevents the dough from becoming dry.

Simultaneously, keep ready the rolling board, rolling pin, tukdi cutter (karanji cutter), deep bottomed skillet, slotted spoon, butter paper. (I had no time to get the butter paper so I used newspaper to put the cut tukis into it). Keep a colander and another shallow and wide vessel with tissue papers in it to put the fried tukdis and also it will help to absorb the excess oil from the tukdis.

When the time is over remove the muslin cloth from the dough and smear a little ghee or oil to hand and knead the dough well.

Take a fistful of the dough,divide the dough equally into medium size balls. Prepare round balls with your palms just as we do for chapattis, but here the amount of dough taken is slightly more.

Then take a ball of the dough and roll out the dough into a circle like chapati, but not too thin. Avoid dusting the rolling board, instead oil the rolling pin to prevent the dough sticking to it.

Now, transfer the chapati to a butter paper and with the help of the tukdi cutter cut the chapati into long stripes and then cut into diamond shapes (parallelograms).

This idea of cutting tukdis on a paper from my husband was quite useful. Cutting the tukdis on the chapati board and transfering the cut tukdis was quite painful also they used to stick to each other. Also you can pour them easily into the oil for frying. Putting tukdis one by one which will take lot of time and also result in some of them getting fried more and some less.

Heat sufficient oil in a deep frying pan. Then keep the oil on a medium flame. To test if the oil is right for frying drop a tukdi into it, if you hear the sizzling sound and if the tukdi raises without sinking, then the oil is right for frying. Make sure that the oil is not too hot and smoking. Too hot oil can result in fried dark brown tukdis on the outside and uncooked inside.

Pour the tukdis into the oil for frying but do not over crowd.

Keep Turning over the tukdis from time to time until they are puffed and turn lightly brown. If the tukdies are fried less, they don’t get crispy.

Once ready, remove the tukdis into a colander with the help of the slotted laddle. Once the oil dries out shift them slowly into the vessel on a paper towel. Cool them to room temperature and then store in air tight container.

Sweet Tukdi: