Ronti /Tukdi are commonly prepared in every household. There is a spicy as well all a sweet version. This one is the spicy one.They make a perfect evening snack with hot piping tea/coffee. Original recipe uses maida but i have used wheat flour just to make it a little healthy.

Servings – 5 cups

  • Wheat Flour – 2 cups
  • Kashmiri red chilli powder – 2-3 tsp
  • Ajwain – 1 tsp ( or jeera )
  • Black sesame seeds – 2 tsp( I used white ones )
  • Salt to taste
  • Oil – 2 tbsps and for deep frying
  1. In a mixing bowl, add atta, ajwain, chilli powder, salt,white / black sesame seeds and  2 tbsp  of hot oil and mix well.
  2. Add enough water and bind into a stiff dough.
  3. Let it rest for 1/2 an hour.
  4. After 1/2 an hour make lemon size balls and keep aside..
  5. Apply little oil on the rolling board so that the rotis don’t stick.
  6. Take each ball and roll into thin rotis.
  7. Loosen the roti from all sides. This will help in cutting well.
  8. Then cut these using rollers or knife as illustrated in the pic below, to form small diamond pieces.
  9. Lift all the pieces using a flat spatula or knife and put them on parchment or greased plastic sheets.
  10. Never mind if they stick together. They will detach once thrown in hot oil.
  11. Once all the dough is done, fry each portion in medium hot oil.
  12. Keep tossing the pieces.
  13. Remove from oil once they start getting a reddish brown colour.
  14. These take less time to cook hence will blacken quickly.
  15. Serve them hot with a cup of tea /coffee.
  16. Store them in air tight containers.
  17. If you do not use wet hands they will remain for 20 – 25 days.
    Normally it is fried in coconut oil but here i have used sunflower oil.

One reply to “Ronti/Tukdi

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