Skip to main content

Thukkada (Diamond chips)

This diamond chips are a famous snack from Tirunelveli, they can also be known as thukkada. They are pretty easy to make. We use both maida and wheat flour for this thukkadas. Red chilly powder or green chilly paste are used to flavour the thukkada. These thukkadas can be shaped in several shapes like square, diamond or small circle. For crispy thukkadas, knead the dough tightly, so that it will be easy to roll the chapathi for cutting the diamonds. 

Thukkada (Diamond chips) - This diamond chips are a famous snack from Tirunelveli, they can also be known as thukkada. They are pretty easy to make. We use both maida and wheat flour for this thukkadas. Red chilly powder or green chilly paste are used to flavour the thukkada. These thukkadas can be shaped in several shapes like square, diamond or small circle. For crispy thukkadas, knead the dough tightly, so that it will be easy to roll the chapathi for cutting the diamonds. When you make thukkadas, you want to make sharp cuts on the chapathi  so that you get the perfect diamonds. Melted butter or ghee or hot oil is added while kneading the dough will give you a crispy thukkadas. Depending on the consistency of your dough you can dust your dough with a little wheat flour and then roll the chapathi. Thukkadas can be easily cooked in oil, so be careful while deep frying. These thukkadas can be enjoyed with a cup of tea or coffee and also for the curd rice. Now we will how to prepare this thukkadas with step by step photos.

When you make thukkadas, you want to make sharp cuts on the chapathi  so that you get the perfect diamonds. Melted butter or ghee or hot oil is added while kneading the dough will give you a crispy thukkadas. Depending on the consistency of your dough you can dust your dough with a little wheat flour and then roll the chapathi. Thukkadas can be easily cooked in oil, so be careful while deep frying. These thukkadas can be enjoyed with a cup of tea or coffee and also for the curd rice. Now we will how to prepare this thukkadas with step by step photos.

Here is a short video for Thukkada



Similar recipes


Thukkada(Diamond chips) recipe



Print Friendly and PDF

Thukkada - Crispy diamond chips made with maida(all purpose flour) and wheat flour. Best evening snack to enjoy with a cup of tea or coffee. 


Prep time : 45 minutes
Cook time : 30 minutes
Yields : 1 kg thukkadas
Category : savouries/snacks
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups maida (all purpose flour)
  • 2 cups wheat flour
  • 2 tsp red chilly powder
  • 4 tbsp hot oil
  • salt to taste
  • 750 ml oil for frying
Cooking Directions
  • Take a big paper or a plate and sieve the flours separately.Combine the flours, red chilly powder and required salt in a wide mixing bowl.
  • Now add the hot oil or melted butter and mix them well.
  • Add 1 cup of water little by little and knead the dough. Scrape down the sides of the bowl and knead well. Pour little oil in your palm and knead the dough until firm enough to roll. If the dough sticks to your palm add some more flour and knead them again until it is easier to roll.Divide the dough into equal balls and flatten into rounds.
  •  Dust the rounds with a little wheat flour and roll each round into an 6 to 7 inch circles. You can sprinkle some flour to avoid sticking.
  • Using a sharp knife, cut vertically and then cut diagonally or horizontally.
  • Heat the oil in a wide kadai over medium heat.  When the oil is hot, fry the diamonds in batches. Turn the diamonds with a spatula. Cook until the shh sound completely stops. Transfer the diamonds to the strainer. For each batch cook for about 2 to 3 minutes.When they cooled down to room temperature, store the diamonds in an airtight container.

Thukkada (Diamond chips) with step by step photos

Take a big paper or a plate and sieve the maida and wheat flour separately. Then transfer the flours to the wide mixing bowl.


Add the red chilly powder and the required salt. Mix them well.



Now add the hot oil or melted butter or ghee.



Add 1 cup of water little by little and knead the dough. Scrape down the sides of the bowl and knead well.



Pour little oil in your palm and knead the dough until firm enough to roll. If the dough sticks to your palm add some more flour and knead them again until it is easier to roll.



Divide the dough into equal balls and flatten into rounds. Apply pressure in between your palms and then flatten.



Dust the rounds with a little wheat flour and roll each round into an 6 to 7 inch circles. You can sprinkle some flour to avoid sticking.



Using a sharp knife, cut vertically and then cut diagonally or horizontally. Transfer the diamonds to a plate. Repeat the process for the entire dough.



Heat the oil in a wide kadai over medium heat.  When the oil is hot fry the diamonds in batches. Turn the diamonds with a spatula.



Cook until the shh sound completely stops. Transfer the diamonds to the strainer. For each batch cook for about 2 to 3 minutes.



When they cooled down to room temperature, store the diamonds in an airtight container.


If you try this recipe for Thukkadas(Diamomd chips) send us your comments below and share the recipe for your friends and family.


 


Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ridge Gourd Brinjal Kichadi - Side Dish for Idli, Dosa and Ven Pongal

Ridge Gourd Brinjal Kichadi  recipe with full video and step by step pictures. Today we are going to see another kichadi recipe for idli, dosa and ven pongal. We make kichadi using ridge gourd or brinjal. Here we have to include both the vegetables along with onions, tomatoes, green chillies and moong dal. My Grandmother often makes kichadi whenever she have sudden guests at home and everytime it tastes so good with her soft idlies. I followed her method which my Grandmother used to make. To reduce the cooking time by half  I have simplified it by pressure cooking the brinjals and ridge gourds along with a tbsp of moong dal. Traditionally kichadi dishes are prepared in the kal chatti and mathu is used for mashing the brinjals. Generally for  kichadi dishes, we use only green chillies and red chillies for the heat. I have added just a teaspoon of sambar powder and it doesn't alter the taste. When compared to sambar, this kichadi can be made in very less time which it makes a healthy

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Pulikuzhambu - Tirunelveli style Pulikuzhambu recipe

The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. This kuzambu is a must - have during family gatherings and it is also easy to make. Adding of drumstick or brinjal gives extra taste to it. If you do not have vegetables, add sundaikkai vathal along with onions and garlics. When you cook large amounts of this kuzhambu, you can save some for future meals. This kuzhambu tastes perfect the next day. The leftover kuzhambu can be mixed with any kootu or keerai masiyal and keep the mixture in low flame for 10 to 15 minutes. This thick mix of this kuzhambu and keerai or kootu gives you a tasty side dish for curd rice.Just serve this kuzhambu with a tsp of ghee over the rice and paruppu (dal) and  you will definitely enjoy the taste. The perfect side dish is yam masiyal , drumstick leaves th uvaram or any vegetable kootu. Try this tasty, tangy and spicy kuzhambu. Here is the recipe video for P

Rice Kheer - Arisi Payasam - Basmati Rice Kheer

Rice Kheer recipe with full video and step by step pictures. Delicious restaurant style rice kheer that's perfect for family occasions, get together or kids birthday parties. This recipe can be easily doubled or tripled if you are planning to serve for a large crowd. A must try dish if you like milk based desserts.  This rice kheer includes basmati rice, milk, sugar and dry fruits. I prepared this kheer three times and it tastes best with full cream milk. This is essentially my milk kheer, recipe but with a few changes. You will need a heavy bottomed kadai which gives you perfect results for this kheer. First, you will need to boil on the milk on low medium heat. While the milk is simmering, peel the blanched badam and slice them thinly. Next add the soaked basmati rice and cook the rice on medium heat. When the rice is 3/4 th done, add in the sugar and then continue to cook until soft and creamy. I have added 1/4 cup condensed milk  and you can also skip it if you don't prefer

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad