Jul 28, 2009

Ronti ( A crispy snack in Konkani / Saraswat Cuisine )

Ronti with jeera and ajwain

Ronti ( Crispy snack in Konkani / Saraswat Cuisine )


1 cup maida
1 tablespoon whole wheat flour
1 teaspoon salt
1 teaspoon red chilli powder
2 teaspoon oil
1/2 teaspoon turmeric powder
2 teaspoon jeera ( cumin ) seeds or 2 teaspoon black til ( sesame )
1/2 teaspoon ajwain
Water for kneading ( approximately 1/2 cup )
Cooking oil for frying


Mix maida, wheat flour , salt, red chilli powder, oil , turmeric powder , jeera / til , ajawain. Add water and knead into a stiff dough. Knead again for 5 minutes and make a perfect dough. Keep dough in an airtight container / Tupperware for 15 minutes.

Divide the dough and make 5 lemon sized balls.

Make thin chapati using dry maida. Cut it into 1 - inch width strips. You can make 5 long strips from 1 chapati. Then cut 1 - inch diamond shape pieces from each strips.

Heat oil in a kadai. Fry ‘’ Ronti’’ in batches till golden brown. Drain out from oil and spread on a kitchen paper for some time and store in an airtight container. It’ll last for more than a week. It’s a tasty tea time snack and kids ‘ll love it.

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