Thukkada (Spicy Thukkada)

Thukkada (Spicy Thukkada), A very simple yet crunchy and spicy snack. Most of the snacks like murukku needs some experience to get them in the right shape and result. But this snack is very easy to make and the taste is also very yummy. This yummy snack does not need any expertise. All we need to know is to make diamond shapes. We can make the Thukkada (Spicy Thukkada) and store it in air tight container and have it for a week also.

Preparation Time5 mins
Cooking Time 20 mins
Yield200 grams

Thukkada (Spicy Thukkada)
Thukkada (Spicy Thukkada)

Wheat Flour1 Cup*
Red Chilli Powder2 teaspoon **
Hing1/4 teaspoon
SaltTo Taste
OilFor Frying 

* 1 cup capacity = 250 ml
** Reduce the chilli powder if you don't want the Thukkada very spicy.

Thukkada (Spicy Thukkada)
Thukkada (Spicy Thukkada)

Accessories needed:

  • Rolling Pin
  • Chapati Pan
  • Knife

Thukkada (Spicy Thukkada)
Thukkada (Spicy Thukkada)

Method to Prepare Thukkada:
  1. Mix the wheat flour along with water,chili powder, Salt and hing and make this into a tight dough like chapati dough. 

  2. Make small balls out of the dough and keep it aside. Take the rolling pin and keep 1 ball of the wheat flour dough and roll it like a chapati

  3. Using a knife cut the wheat flour dough into small diamond pieces. Place the diamond shaped pieces in a paper and allow it to dry. Repeat the above steps for the remaining balls and allow all the diamond shaped pieces to dry completely. In a pan, heat the oil and when the oil is hot, gently add handful of dried diamond shaped thukkadas 

  4. Fry the thukkada until it becomes crisp. Turn them frequently using a spatula to fry them evenly in both the sides. When the thukkada are crisp and turns to golden brown color, take the crisp thukkadas and keep it in a bowl with a paper tissue to dry the excess oil.

  5. The delicious Thukkada (Spicy Thukkada) is ready for serving.

  6. Thukkada (Spicy Thukkada)
    Thukkada (Spicy Thukkada)

Post a Comment

Can this thukkada be baked in microwave instead of frying in oil?

I have tried this recipe but it was crunchy form the outside and soft frm the inside.what could b d reason for this?


1. Cook the Thukkada in the low flame. Once the oil is hot, simmer the stove and cook the thukkada in the low flame.
2. The maida flour has to be rolled to the thin layer like chappati. It should not be very thick.

Is it not necessary to add salt

Don`t we require salt for this?

It was a miss. I have updated the post with salt. Thanks for letting me know.

add little bit shortening for making dough that time ( maida+salt+shooting ( dalda) getting crispy and tasty ( 325* f temperature )

I think you forgot to add "Ghee" in the ingredient list on both recipe and video. Just wanted to let you know. I really enjoy watching your videos. Thank you!

In the video - it is mentioned as Wheat flour and now you are saying as maida. Also, for sweet thukkada- do we add jaggery or sugar.

Ghee is optional for this spicy thukkada. Thanks for letting me know.



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