Spicy diamond cuts or maida biscuits as we call is a super simple and easy to prepare homemade snack for the family. Step by step pictures recipe.
When we make the sweet maida biscuits, we make this spicy version too. I like always the spicy version. In between may be to change the taste I take one or two sweet one 😉 My mom makes this mostly like this with ginger, garlic and red chillies. Very rarely she makes the simple version with only chilli powder or salt. This is very flavourful. Perfect to munch on teatime! This is beginner friendly recipe. Having said that, the dough should be stiff, not sticky for a decent outcome. Otherwise while taking out in step 4, it will mess up. If the dough is perfect, then no need to worry at all, the biscuits will separate as you drop in oil.
Spicy diamond cuts
Ingredients
- 2 cups Maida all purpose flour
- 5 Dry red chillies
- ½ inch Ginger piece
- 4 cloves garlic
- 1 tsp Ajwain/ omam
- Salt as needed
- Oil for deep frying
Instructions
- Grind peeled ginger, garlic, red chillies with enough water, until smooth.
- In a mixing bowl, mix flour, salt and ajwain and pour this ground chilli mix. Add 1 tbsp oil and enough water to mix to a stiff dough. Keep aside for 15 mins.
- Again knead the dough after setting time and divide to equal balls. Rest it for 10 mins.
- Roll into thin chapati and cut first into strips and then diagonally to make diamonds using a knife/pizza cutter.
- Use a thin spatula to take out the diamond cuts from the rolling board. Don't worry if it gets together. When you drop in oil, it will separate. But be gentle when you gather, while dropping.
- Deep fry in hot oil with medium flame and keep turning constantly for even cooking. When it is golden in colour and the bubbles and sounds ceases, drain it in paper towel.
Video
Notes
- Ajwain and the ginger garlic paste adds a very nice aroma. The next day it works the best.
- If you feel 5 chilli is too much for you, you can reduce to 3 or 4.
- I would recommend not to skip ajwain/omam as that adds a great flavour in this. In case you dont have, you can add sesame seeds, but my choice is ajwain.
- you can use ready made ginger garlic paste and red chilli powder too.
- The dough have to be stiff and rested for atleast 15 mins. The more you rest the dough, the easy the rolling will be.
Spicy Diamond cuts method:
- Grind peeled ginger, garlic, red chillies with enough water, until smooth.
- In a mixing bowl, mix flour, salt and ajwain and pour this ground chilli mix. Add 1 tbsp oil and enough water to mix to a stiff dough. Keep aside for 15 mins.
- Again knead the dough after setting time and divide to equal balls. Rest it for 10 mins.
- Roll into thin chapati and cut first into strips and then diagonally to make diamonds using a knife/pizza cutter.
- Use a thin spatula to take out the diamond cuts from the rolling board. Don’t worry if it gets together. When you drop in oil, it will separate. But be gentle when you gather, while dropping.
- Deep fry in hot oil with medium flame and keep turning constantly for even cooking. When it is golden in colour and the bubbles and sounds ceases, drain it in paper towel.
Cool down and store in an airtight container. The next day the flavour bursts the best. Enjoy as a tea time snack. I had with my favourite Ginger cardamom tea
my favourite..Raji nice presentation
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Love it! Thankyou for the recipie!
Yummy snack.bookmarked.
Love your spicy version..looks yumm..sure great with some tea..
Very yummy n perfect dear….
Event: Dish name starts with P
We used to make this for tea time in my Grand Mom's place and we call it Kala Kala. Nicely done !!
These diamond cuts are even favorite for me during my childhood…looks nice n yumm..love the chatpata version
Interesting recipe Raji..looks crunchy n perfect with acup of tea!
I love this kara biscuit. Amma used to make it with wheat sometimes. Very nostalgic.
i use to do this with wheat 🙂 its been long time 🙂 perfect for tea time
yummy snack….
My mom use to prepare this during my childhood days…
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My grandmother used to make this, both sweet and spicy versions in Tuticorin. I tried making but they did not come out crispy, it puffed up and was soft. How do you ensure it comes out crispy?
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loved your spicy version with ginger garlic
By cooking in medium flame with constant turning, fry until the colour changes golden and u hear a crisp sound while turning with the ladle. You will feel it light and crisp. The bubbles would have completely stopped and the 'shhhh' sound as well.
The Key is to fry more time in medium flame until it gets crisp.
Dough should also be stiff.
Crispy beauties, with a cup of coffee these biscuits suits prefectly for my evening snacks.
Nice spicy treat with a cup of tea in this cold evening
Lovely. i love this. my mom makes with wheat flour 🙂
wow..my favorite…my mom make this but add ginger-garlic is new ….looks awesome n wonderful clicks too..
Love these maida biscuits…Remember those days where my mom used to ask some help is cutting these ones..
They tasted super yum when u packed it and gave for for me.My daughter enjoyed a lot.Beautiful clicks and well explained
Loved this version,crispy and yummy.
You are the best 🙂
Dear Rajeswari,
You are doing incredible job ,dear..5 years in blogging is something big..Appreciate u ..pls visit my space
http://www.deepsrecipes.com
a perfect tea time snack, looks perfect raji 🙂
grinding is part is new to me.
We call this Khara Shankarpali. They look spicy and delicious!
My aunt makes both teh spicy and sweet version. would love to grab some from the plate here. perfect raji.
Raji I made the spicy diamond cuts today and it was super.Tried the sweet version(day before yesterday) also and it was also too good.
very impressive!!!
Sowmya
Ongoing Event – CWF – Whole Wheat Flour
Hi Raji,I tried this and i got the smell of the maida after frying.. dont know what mistake i made !! am still wondering.. any idea ??
Hi Raji,I tried this and i got the smell of the maida after frying.. dont know what mistake i made !! am still wondering.. any idea ??
Hi Divya,
Did you add Ajwain/ omam ? Because, if you add that, along with the ginger garlic we use, there is no chance of getting the raw smell at all! Ajwain takes a day to get incorporated to smell good. Hope this helps.
Tried this today and came out so good…my little one loved it….thanks for the recipe
hi raji, remember this my patti makes it and amma too, esp, they mix it with mixture both sweet and karam version , thts tooo good, nice flash back….gud memories…will do it …
Hi Raji,
Thank you for sharing your wonderful recipes! I tried this today and it was good!
I have tried lots of recipes from your site but this is the first time I am leaving a comment. I love your blog and you are doing an excellent job!
Thanks again…
hyy..i tried dis recipe
bt biscuits became soo hard aftr 2-3 days
i dnt undrstnd whre i went wrong 🙁
Thank you for this great recipe. I made this and it came out wonderful! Perfect ta-time snack that was an instant hit with my son 🙂
Thanks for the recipe. I tried it and it came out very well 🙂
Thank you for the awesome receipe… : )
Actualy i don't know how how to prepare this,i searched in every site for simplest method & tasty too.Finally i got it from Rak's kitchen itself ..:) 🙂
Hi Raks kitchen, I tried this today. It came out very well for about 3 or 4 batches. After that it started to burst. What went wrong? Could you please tell me pls
Oh!! Hearing for the first time. Was the bits too thick and soggy?
Hi raji, can we bake instead of deep frying?
Ya you can try that. Texture slightly on harder side may be. You can add little more oil in the dough.
Hi, I coldnt reach the crispiness in the diamonds. Could you pls help.
How much of red chilli powder and ginger garlic paste to take for this recipe
How much of red chilli powder and ginger garlic paste to take for this recipe
1 tsp gg paste and 1 & 1/2 tsp red chilli powder
Any other alternative to maida? Like wheat or besan or rice flour!
Wheat flour will work