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Kunde Ki Tikkiyan

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Ingredients

	2 cups wheat flour
	1/2 cup semolina rava/suji
	3 tbsp refined flour/maida optional
	1 cup sugar grounded\
	1/2 tsp salt
	Water to knead the flour
	Ghee/oil to fry

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Kunde Ki Tikkiyan

Name: Kunde Ki Tikkiyan
Prep time: 30 min
Cook time: 15 min
Total time: 60 min
Ingredients: 2 cups wheat flour; 1/2 cup semolina (rava/suji); 3 tbsp refined flour/maida (optional); 1 cup sugar (grounded\); 1/2 tsp salt; Water to knead the flour; Ghee/oil to fry

Features:

Ingredients

2 cups wheat flour
1/2 cup semolina
rava/suji
3 tbsp refined flour/maida
optional
1 cup sugar
grounded\
1/2 tsp salt
Water to knead the flour
Ghee/oil to fry

Directions

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Kunde Ki Tikkiyan

This is a healthy snack, best for that 4 pm hunger craving!! It can be baked or fried.

Prep Time30 mins

Cook Time15 mins

Total Time1 hr

Feature: Vegeterian

Author: aleesha

Ingredients

2 cups wheat flour
1/2 cup semolina rava/suji
3 tbsp refined flour/maida optional
1 cup sugar grounded\
1/2 tsp salt
Water to knead the flour
Ghee/oil to fry

Instructions

Keep all ingredients ready as per the measurement
Combine all dry ingredients in a bowl and mix
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
Cover the dough and keep it aside for about 15 minutes
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.
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
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.

Steps

1 Done	Keep all ingredients ready as per the measurement
2 Done	Combine all dry ingredients in a bowl and mix
3 Done	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
4 Done	Cover the dough and keep it aside for about 15 minutes
5 Done	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)
6 Done	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.
7 Done	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
8 Done	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.