Spicy Shankarpara

In a large mixing bowl or parat, combine the maida, fine rava, chilli powder, cumin powder, sesame seeds, salt, ajwain, and hing.

Mix all the dry ingredients well so the spices are evenly distributed.

Pour the hot ghee into the dry flour mixture.

Rub and crumble the flour with your hands until it holds shape when pressed.

Adding hot oil or ghee creates a crispy and flaky texture when fried.

Add warm water little by little and knead into a soft dough.

Cover the dough and let it rest for 15 minutes.

Then 15 min of waiting

Knead the rested dough again briefly until smooth.

Pinch off a ball-sized portion of dough and dust lightly with maida.

Roll it out into a thin sheet, keeping the thickness uniform throughout.

Using a diamond cutter or a sharp knife, cut the rolled dough into small diamond shapes.

Gently separate the cut pieces.

Heat oil in a deep frying pan over medium heat.

Drop the cut pieces into the hot oil and deep fry on medium heat, stirring occasionally, until golden and crispy, 4–6 minutes.

Remove them slightly lighter than desired, as they continue to darken as they cool.

Drain the cooked tukudi using a slotted spoon and transfer to a colander to remove excess oil.

Let cool completely before serving or storing in an airtight container.