Tukdi (Shankarpule - Namakpare) from leftover maida dough
Ever had tukdi or namakpare... awesome melt-in-the-mouth experience !! I love this snack and I buy and eat it every time I go to Mangalore. BTW, ever had some leftover maida dough when you finished making obbattu / holige / puran polis ? Wondering whats the link... There is but only one connection :) I just prepared some tukdi from the leftover poli maida dough and they turned out amazing !! I just loved them and the kids just couldn't have enough.Preparation Time (10 - 15 min)
Cooking Time - 30 mins approx
Ingredients
Leftover maida dough (I had a portion about the size of a medium bowl)
Wheat flour (approx 1 cup or lesser depending on the amount of dough you have)
Curry Leaves (10 - 12 leaves)
Green chillies (4 - 5 - more if you want some spiciness)
Coriander leaves (few sprigs - finely chopped) (optional)
Salt - as per taste
Oil - for frying
Oil - for frying
Method
I am hoping here that you made the maida dough with water and lots of oil like they usually do with the puran poli dough. So you dont need to add any water or oil when you make the tukdi dough.
Mash or cut the chillies into fine pieces. You can replace it with or add some red chilli powder if you like some color in your tukdi. Finely chop curry leaves and coriander leaves and mix them all well with a little bit of salt and wheat flour in a large bowl. Take care when adding salt if you already have salt in the maida dough. Mix the contents well and then start kneading in the maida dough along with this mixture. Keep kneading until all the wheat flour gets incorporated into the dough. Its ok if the dough becomes a bit tough, as long as you think you can roll it out.
Heat some oil in a round pan. Keep it on medium heat.
Meanwhile, make round portions of the dough a little bigger than you would make for parathas / rotis / chapathis. Roll them out until they are a couple mm thick. Use a knife and cut the rolled out portions into diamond shaped or square shaped pieces... You can make them into any shape :) You can also use a shape cutter. Its left entirely to you.
The oil should be hot by now. Check by adding one piece from the rolled and cut portion. If it comes up immediately, oil is too hot. And if it doesnt come up and float, then the oil is not yet hot enough. The right temperature is when the piece slowly sizzles and comes to the surface and floats. Drop several of these pieces into the oil and wait for them to cook. Turn them over after a few seconds and brown the other side. Remove them from the oil when they have just turned brown. A few secs more in the oil will burn them.
Keep them in a slotted container to drain excess oil if any and then transfer them into a airtight box when they start cooling down. If you expose the tukdi to air for a long time, they will go soggy. If prepared correctly and stored right, the tukdi will stay for a very long time :)
Enjoy this snack with tea and its tastes especially good when its raining :) Try it and let me know how it went.
- So
Mash or cut the chillies into fine pieces. You can replace it with or add some red chilli powder if you like some color in your tukdi. Finely chop curry leaves and coriander leaves and mix them all well with a little bit of salt and wheat flour in a large bowl. Take care when adding salt if you already have salt in the maida dough. Mix the contents well and then start kneading in the maida dough along with this mixture. Keep kneading until all the wheat flour gets incorporated into the dough. Its ok if the dough becomes a bit tough, as long as you think you can roll it out.
Heat some oil in a round pan. Keep it on medium heat.
Meanwhile, make round portions of the dough a little bigger than you would make for parathas / rotis / chapathis. Roll them out until they are a couple mm thick. Use a knife and cut the rolled out portions into diamond shaped or square shaped pieces... You can make them into any shape :) You can also use a shape cutter. Its left entirely to you.
The oil should be hot by now. Check by adding one piece from the rolled and cut portion. If it comes up immediately, oil is too hot. And if it doesnt come up and float, then the oil is not yet hot enough. The right temperature is when the piece slowly sizzles and comes to the surface and floats. Drop several of these pieces into the oil and wait for them to cook. Turn them over after a few seconds and brown the other side. Remove them from the oil when they have just turned brown. A few secs more in the oil will burn them.
Keep them in a slotted container to drain excess oil if any and then transfer them into a airtight box when they start cooling down. If you expose the tukdi to air for a long time, they will go soggy. If prepared correctly and stored right, the tukdi will stay for a very long time :)
Enjoy this snack with tea and its tastes especially good when its raining :) Try it and let me know how it went.
- So
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