Meethi
Tikiya|| Methi Tikki || How to Make Methi Tikiya with step-by-step photos
Meethi Tikkis are crispy, tasty fried golden brown disc_that give you an addictive
yummy and remind you of some old good days meethi tikiya are made with plain
flour-semolina, sugar, and ghee along with some other basic ingredients_Very easy to make, this tikiya can be stored in
an air-tight jar for up to a month_these are also eaten in the evening snack
with tea.
By the way, Traditionally this methi tikiya is
prepared at Kondon in the Islamic month of Rajab, in which people invite others
to have some foods which are fulfilled as a Minnat every 22 to 27th Rajab as
per their creed_ my grandmother and aunty used to perform this regularly.
My Latest Video Meethi Tikya:
However, at home, I didn’t see my mother doing this
people do this, which is the reason I added this recipe to my blog, believe me, I
made it for the first time in my entire life but that made it too crispy and
tasteful.
Here my idea worked very well, By the way, you can also find my traditional recipe crispy
khajoor on my blog these are even can be served as a snack and stored
for a month So let’s begin
Tips for Perfect Crispy Tikya:
- The ratio of the flour, semolina, and ghee should be on accurate measurement
- Kneading tikiya dough should be hard and tight
- Otherwise, tikiya turns soggy and soft
- After frying tikiya will look so soft they take a few minutes to turn in a crispy texture
- This is the reason why keep them on a paper towel immediately after frying and then leave them in an airy place by covering a kitchen napkin.
- Don’t be hasty to store them until they get completely cooled down
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In a medium-sized bowl combine all-purpose flour, semolina, baking powder, salt, powdered sugar, coconut powder, and desi ghee stir to mix them together.
Keep mixing flour until it turns to a crumbled texture.
Start kneading flour with a little milk to a hard dough_The sign of hard dough is when you finger press it down it will
never bounce bake.
Put the dough in the bowl and let it rest for around an hour.
Divide the dough into half, Take one dough ball and give it into a dough ball shape Press, and spread it out to an ½ inch thick in a round shape.
Either sprinkle some sesame seeds over the rolled dough ball and press them with fingers and a rolling pin Or spread out the sesame over the mat/rolling board and place the dough ball over it then roll.
Cut the
disc with the help of a medium cookie cutter or any round lid.
Place all prepared tikya on the plate/tray.
Heat the oil around 130-140 C it comes in the medium range of
heat, then drop the discs one by one Fry them on medium flame Each batch should contain 4-5 discs.
Don't crowd otherwise
tikya may shred. Don’t disturb the tikya after putting in oil for around 2
minutes.
Then flip the sides and stir around the wok
until you get an evenly golden color.
Once fried transfer to the kitchen paper To remove the excess oil
Transfer to the serving plate or tray.
Meethi tikya are ready to serve as a snack,
