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Spicy diamond cuts recipe, Maida khara biscuits

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spicy-diamond-maida-biscuits-recipeSpicy 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-maida-biscuits

spicy diamond cuts
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5 from 1 vote

Spicy diamond cuts

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.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 15 minutes
Servings 6 cups
Cup measurements

Ingredients

  • 2 cups Maida all purpose flour
  • 5 Dry red chillies
  • 1/2 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:

  1. Grind peeled ginger, garlic, red chillies with enough water, until smooth.
    spicy mixture for diamond cuts
  2. 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.
    spicy diamond cuts dough
  3. Again knead the dough after setting time and divide to equal balls. Rest it for 10 mins.
  4. Roll into thin chapati and cut first into strips and then diagonally to make diamonds using a knife/pizza cutter.
  5. 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.
  6. 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

Reader Interactions

Comments

  17. RAKS KITCHEN

    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.

    Reply

  34. RAKS KITCHEN

    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.

    Reply

  36. sathu

    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 …

    Reply

  37. Nandini

    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…

    Reply

  42. Padma

    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

    Reply

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