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When Diwali rolls around, there’s one snack I can’t wait to dive into: Tukudi. This crispy, golden treat is the essence of Diwali snacking, a game that’s as addictive as it is delicious. Diwali at our house was always a vibrant, week-long celebration—filled with light, laughter, and tables overflowing with sweets and savory snacks. Tukudi, with its distinctive cumin flavor and lightly spiced crunch, was always a staple in our festive spread. It’s that one snack that brings me back to childhood every time I taste it, capturing the joy and excitement of Diwali in each crispy bite.

Diwali snacking was competitive in my family, with each household vying to impress friends and neighbors with their favorite sweets and treats. My mom would somehow manage to prepare it all—rava laddoos, murukkus, and, of course, trays of tukudi—even while working full-time. So today, I’m sharing this treasured recipe, which is incredibly easy and perfect to add to your own Diwali festivities or to enjoy any time you want a nostalgic taste of home.

What is Tukudi?

Tukudi is a thin, crispy snack popular in parts of South India, particularly Karnataka, where it’s enjoyed as a Diwali treat. Made from all-purpose flour, ghee, spices, and just a touch of sugar, Tukudi is deep-fried to golden perfection, delivering a unique, airy crunch that’s hard to resist.

This snack’s versatility is part of its appeal—it can easily be tailored to taste by adjusting the sugar and spices. For a sweeter take, you can omit the chili powder and cumin and add extra sugar. For a more fiery twist, simply eliminate the sugar and increase the chili powder. But the sweet-spicy combination is my favorite, giving Tukudi its perfect balance of flavors that keeps you reaching for just one more.

How is Tukudi Different from Shankar Pare and other similar snacks?

While Tukudi and shankar pare/shankarpoli are both diamond-shaped snacks often enjoyed during festivals, they each have unique characteristics. Shankar pare, popular in Maharashtra, Karnataka and North India, is thicker, denser, and often coated in sugar syrup, giving it a sweet, glossy finish. Tukudi, on the other hand, is thinner and lighter, offering a crispier texture and a more balanced, spiced flavor. This difference in texture makes Tukudi an ideal, light snack that’s easy to enjoy in generous portions without feeling too heavy. Tukudi also closely resembles Namak pare but is more light and crispy compared to it. I’ve made a rough table showcasing some of the differences if you’re interested

Snack	Flavor Profile	Ingredients	Texture	Region
Tukudi	Savory	Maida, spices, touch of sugar	Light, crispy	Karnataka
Shankar pare	Sweet	Maida, sugar (for sweet), spices	Soft, flaky/crisp	Maharashtra, Karnataka
Namak Pare	Salty, savoury	Maida, semolina, ajwain, salt	Very crunchy	North Indian

Ingredients Breakdown

Here’s what you’ll need to make this classic Tukudi:

• Flour and Ghee: The flour forms the base, while the ghee brings in richness and a slight buttery taste, adding to the snack’s addictive crunch.
• Cumin Seeds and Chili Powder: These ingredients bring in a subtle kick of spice that makes Tukudi special. The cumin seeds add warmth and aroma, while the chili powder adds just enough heat.
• Sugar and Salt: These balance each other, adding a hint of sweetness that complements the spices without overwhelming them.

Quick and Easy Recipe for Tukudi

This Tukudi recipe comes together quickly, making it ideal for busy festival preparations. In under an hour, you can have a plateful of crispy, golden Tukudi to enjoy with family and friends.

Ingredients:

• 1 cup warm water
• 2 tsp sugar
• 1/2 tsp salt
• 1 tsp chili powder
• 1 tsp cumin seeds
• 2 cups all-purpose flour (maida)
• 2 tbsp ghee
• Oil for frying

Instructions:

• Prepare the Dough: In a large bowl, mix the flour and ghee until crumbly. Slowly add warm water, sugar, salt, chili powder, and cumin seeds, mixing until you have a smooth, elastic dough. Cover and let the dough rest for 30 minutes.
• Roll and Shape: Divide the dough into four equal sections. On a lightly floured surface, roll each section into a thin chapati, around 1/2 cm thick. Using a knife or pizza cutter, cut the dough into small diamond shapes. Gently separate the pieces and dust lightly with flour.

• Fry: Heat oil in a deep frying pan on medium heat. Once hot, add the tukudi pieces in batches, frying for about 3 minutes or until golden brown and crispy. Stir continuously to ensure even cooking and the formation of small bubbles on the surface.
• Serve: Allow the tukudi to cool completely before serving or storing in an airtight container. These can be enjoyed right away or stored for up to two weeks in an airtight container.

Sweet, Spicy, or Both: Customize Tukudi

One of the best parts about Tukudi is how easily it can be tailored to taste. If you’re in the mood for a sweet snack, simply omit the chili powder and cumin, and add a bit more sugar to create a mild sweetness that pairs well with tea. Or, if you’re looking for something spicier, skip the sugar entirely and add extra spices like black pepper or even ajwain for a deeper flavor. This versatile snack lets you enjoy Diwali with a personal touch, adapting it to family traditions while celebrating the unique flavors of your own kitchen.

Serving and Storage Tips

• Serving: Enjoy Tukudi on its own as a savory treat, or add it to your Diwali snack platter. It pairs wonderfully with a cup of masala chai, too!
• Storage: Store in an airtight container to keep the tukudi crisp and fresh for up to two weeks. Make sure it’s fully cooled before storing to maintain its crunch.

Why You’ll Love This Recipe

This Tukudi recipe is easy to make, requires simple pantry ingredients, and delivers a perfect blend of crunch, spice, and sweetness. It’s a fun way to incorporate a bit of tradition into your Diwali celebrations without too much fuss. Whether you keep it sweet, spicy, or somewhere in between, this versatile snack is sure to be a crowd-pleaser.

So go ahead, give this Tukudi recipe a try, and add a crispy, addictive treat to your festive table!