Tuesday, November 16, 2010

Pepper Tukdi

"Tukdi" is the konkani word for diamond-shaped savoury. It is prepared in different varieties; such as sweet- tukdi, biscuit-tukdi (shankarpali) and each one is equally tasty. My daughter and my husband prefer "Pepper Tukdi" to other varities and hence I always end up preparing this during Diwali.

It is also prepared with wheat flour and semollina (fine sooji) thereby omitting Maida (all purpose flour) all together. The variety is endless.

Pepper Tukdi 2

Tukdi Cutter


Maida (all purpose flour)
11/2 cup
Wheat flour
11/2 cup
Freshly ground pepper
2 tbsps
1 tsp
1 tbsp
About 1 cup
Oil for deep frying

Preparation time : 30 mins
Frying time         : 1 hour


  1. Mix the maida, wheat flour, pepper, salt and oil (1tbsp) in a bowl.
  2. Add water to it, a little at a time to form a soft dough.
  3. Divide this dough into 20 balls.
  4. In the meantime, heat a kadai/wok with oil on a moderate flame.
  5. Roll out one ball at a time into chapati of 1/8 inch thickness.
  6. Cut each chappati  with the "Tukdi cutter" diagonally so as to get the shape of a diamond.
  7. Separate the pieces and deep fry in oil till crisp and golden brown.
  8. Continue in this manner for all the 20 balls.
  9. Store in an air-tight container.

  • The quantity of pepper can be increased if you need it more spicy.
  • If you do not have a "Tukdi-cutter" you can cut it with a knife.
  • Keeps for a month when stored in an air-tight container.
  • Do not roll out all the dough at one time as the tukdi will not puff-up while frying.

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