Kunde Ki Tikkiyan

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Keep all ingredients ready as per the measurement

Combine all dry ingredients in a bowl and mix

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Use water and begin kneading the dough. Remember we need a firm dough not too loose else your tikkis will be cooked from within when you fry them

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Cover the dough and keep it aside for about 15 minutes

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After 15 minutes, start making balls and then flatten them with a roller pin. Size of a small puri. On each puri poke holes with a fork (this will help the tikkis be fried evenly and they'll become crispier)

Heat oil in a big pan and once it is hot enough for the tikkis to be fried, start putting them in the pan. Remember : They shouldn't stick to each other else they'll break.

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Fry them on low lame and strain them from the oil once they turn medium to dark brown. Remember: if you fry them on full flame, they may cook from the outside but will remain uncooked dough on the inside and may not last more than 2-3 days

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Once you've fried all the tikkis, leave them to cool down for about 2-3 hours in the open or cover them with a muslin cloth. Once cooled completely, can be stored in an airtight contained in a dark place for about a week or more.