Sep 20, 2012

Spicy Diamond Cuts

Spicy Diamond Cuts or Ronti / Tukdi

A deep fried evening snack !!!

Makes: 140 g


Please use same measuring cup to measure flour and water.

1 cup  / 200 ml maida / all purpose flour (Indian standard measuring cup of 200 ml / 8 oz capacity)
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 (optional)
Water for kneading ( approximately 1/2 cup )
Extra ¼ cup flour
Cooking oil for frying (300 ml)


In a wide bowl, mix maida , salt, red chilli powder, oil , turmeric powder , jeera / til , ajawain (optional). Add water (first start with ¼ cup water. Later adjust with 1 – 3 tablespoon water and make stiff dough. Dough should not be soft like chapatti dough. It should be stiff. Otherwise diamond cuts / ronti / tukdis won’t be crisp) and make a stiff dough. Do not keep maida dough too long. Deep fry immediately.

Divide the dough into 4 – 5 parts and make 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 on high heat. Reduce the heat to medium and wait for 1 minute. Fry Diamond cuts / Ronti  in batches  (depending upon the size the kadai // frying pan) till golden brown. Do not fry on high heat.  Drain out from oil and spread on a kitchen paper for some time to absorb extra oil 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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