Cornmeal Tokri
(1 votes, average: 5.00 out of 5)
Loading...Submitted: February 8, 2014
Recipe In :
Snacks and Chaat
Total Time:
Preparation Time: 15-20 mins
Cooking Time: 20-30 mins
Servings: 4-6 |
Be the first to review Views: 271
Cornmeal Tokri is a healthy and tasty snack. The tokris can be kept for 2-3 days in airtight containers.
Required ingredients
For the Tokri
- 1 cup cornmeal (makai ka aata)
- Salt to taste
- ¼ tsp cumin powder
- ½ tsp red chilli powder
- 1 tbsp. corn flour
- Hot water to knead the dough
- Oil to deep fry
For salsa dip
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 1 green chilli, chopped
- 2 tbsp. fresh chopped coriander
- 1 tsp lemon juice
- Salt and black pepper( for seasoning)
For cheesy dip
- 1 tbsp. refined flour (Maida)
- 1 tbsp. butter
- 1 cup milk
- ¼ cup processed cheese
Directions & How to
For the tokri
- Take corn meal in a big glass bowl, add salt cumin, chilli, corn flour and mix with a fork.
- Add hot water slowly , just enough to bring the corn meal together.
- Knead it well for 2-3 minutes with your wet hands.
- Divide the dough into three big balls, roll out like chappatis as thin as possible, cut round shaped with a cookie cutter or small steel bowl.
- Place your round pieces in a muffin tray to get the shape of tokri.
- Preheat the oven at 200 degree Celsius and bake the tokri for 2-3 minutes. This is only to get the shape of tokri.
- Heat oil in wok, deep fry tokris in batches till golden and crisp.
- When ready to serve place the tokri in a tray, add one tsp. of salsa in each tokri and drizzles cheese dip over and serve.
For Salsa
- Mix all the ingredients well and let it stand for half an hour to incorporate all the flavors.
For cheesy dip
- Melt the butter in a pot over low heat. Do not let it burn.
- Once the butter has melted add the flour to the pot and stir quickly. Remove from heat to avoid burning.
- While stirring add milk slowly and cook for 5 minutes.
- Now add the cheese till it melts and sauce become creamy.
