• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Raks Kitchen

  • Home
  • Recipe index
    • New recipe index
    • Old recipe index
  • HEALTHY COOKING
    • INDIAN OATS RECIPES
    • MILLET RECIPES
    • SALAD
    • SOUPS
    • SUNDAL RECIPES
  • LUNCH MENUS
    • Indo chinese
    • North Indian menu
    • South Indian menu
    • LUNCH PLANNER
    • Lunch box ideas
  • FESTIVAL RECIPES
    • Tamil New Year recipes
    • PONGAL RECIPES
    • VINAYAGAR CHATURTHI RECIPES
    • DIWALI SNACKS
    • INDIAN DIWALI SWEET RECIPES
    • KARTHIGAI DEEPAM RECIPES
    • Gokulashtami Date, Recipes, Guide
    • Navaratri sundal recipes, Navratri snacks
  • COLLECTIONS
    • Kuzhambu recipes
    • Paneer recipes
    • Baby corn recipes
    • Side dish for chapati
    • Side dish for idli dosa
  • Amazon Store
Home » SNACKS » Spicy diamond cuts recipe, Maida khara biscuits

Spicy diamond cuts recipe, Maida khara biscuits

November 2, 2012 by Raks Anand 50 Comments / Jump to Recipe

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
Print Pin
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

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Filed Under: DIWALI SNACKS, SNACKS

Previous Post: « Adhirasam recipe, Deepavali recipes
Next Post: 10 Easy Diwali sweets recipes, snacks recipes »

Reader Interactions

Comments

  1. Veena Theagarajan

    November 2, 2012 at 1:12 am

    my favourite..Raji nice presentation
    great-secret-of-life.blogspot.com

    Reply
  2. Sangeeta

    November 2, 2012 at 1:16 am

    Love it! Thankyou for the recipie!

    Reply
  3. Sudha Sabarish

    November 2, 2012 at 1:31 am

    Yummy snack.bookmarked.

    Reply
  4. sowmya(creative saga)

    November 2, 2012 at 1:37 am

    Love your spicy version..looks yumm..sure great with some tea..

    Reply
  5. Akila

    November 2, 2012 at 1:43 am

    Very yummy n perfect dear….
    Event: Dish name starts with P

    Reply
  6. Shabitha Karthikeyan

    November 2, 2012 at 2:46 am

    We used to make this for tea time in my Grand Mom's place and we call it Kala Kala. Nicely done !!

    Reply
  7. Prathibha

    November 2, 2012 at 3:05 am

    These diamond cuts are even favorite for me during my childhood…looks nice n yumm..love the chatpata version

    Reply
  8. Mahi

    November 2, 2012 at 3:25 am

    Interesting recipe Raji..looks crunchy n perfect with acup of tea!

    Reply
  9. Srimathi

    November 2, 2012 at 3:57 am

    I love this kara biscuit. Amma used to make it with wheat sometimes. Very nostalgic.

    Reply
  10. APARNARAJESHKUMAR

    November 2, 2012 at 4:03 am

    i use to do this with wheat 🙂 its been long time 🙂 perfect for tea time

    Reply
  11. Kurinji

    November 2, 2012 at 5:09 am

    yummy snack….

    Reply
  12. Sangeetha Nambi

    November 2, 2012 at 5:23 am

    My mom use to prepare this during my childhood days…
    http://recipe-excavator.blogspot.com

    Reply
  13. Christina Machado

    November 2, 2012 at 9:45 am

    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?

    Reply
  14. Christina Machado

    November 2, 2012 at 9:46 am

    This comment has been removed by the author.

    Reply
  15. Uma

    November 2, 2012 at 10:56 am

    loved your spicy version with ginger garlic

    Reply
  16. RAKS KITCHEN

    November 2, 2012 at 10:56 am

    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
  17. Priya

    November 2, 2012 at 11:51 am

    Crispy beauties, with a cup of coffee these biscuits suits prefectly for my evening snacks.

    Reply
  18. Anu

    November 2, 2012 at 12:25 pm

    Nice spicy treat with a cup of tea in this cold evening

    Reply
  19. Chitra

    November 2, 2012 at 1:01 pm

    Lovely. i love this. my mom makes with wheat flour 🙂

    Reply
  20. divya

    November 2, 2012 at 1:35 pm

    wow..my favorite…my mom make this but add ginger-garlic is new ….looks awesome n wonderful clicks too..

    Reply
  21. GEETHA ACHAL

    November 2, 2012 at 1:43 pm

    Love these maida biscuits…Remember those days where my mom used to ask some help is cutting these ones..

    Reply
  22. jeyashrisuresh

    November 2, 2012 at 2:15 pm

    They tasted super yum when u packed it and gave for for me.My daughter enjoyed a lot.Beautiful clicks and well explained

    Reply
  23. Suja Manoj

    November 2, 2012 at 8:21 pm

    Loved this version,crispy and yummy.

    Reply
  24. Sandhya

    November 3, 2012 at 12:11 am

    You are the best 🙂

    Reply
  25. deep krishna

    November 3, 2012 at 5:27 am

    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

    Reply
  26. Aruna Manikandan

    November 3, 2012 at 6:25 am

    a perfect tea time snack, looks perfect raji 🙂
    grinding is part is new to me.

    Reply
  27. M D

    November 4, 2012 at 7:31 pm

    We call this Khara Shankarpali. They look spicy and delicious!

    Reply
  28. suhaina aji

    November 5, 2012 at 5:29 am

    My aunt makes both teh spicy and sweet version. would love to grab some from the plate here. perfect raji.

    Reply
  29. sapna

    November 7, 2012 at 8:27 am

    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.

    Reply
  30. Nivedhanams Sowmya

    November 11, 2012 at 2:44 am

    very impressive!!!
    Sowmya

    Ongoing Event – CWF – Whole Wheat Flour

    Reply
  31. Divya Satheesh

    November 12, 2012 at 12:47 am

    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 ??

    Reply
  32. Divya Satheesh

    November 12, 2012 at 12:47 am

    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 ??

    Reply
  33. RAKS KITCHEN

    November 12, 2012 at 3:22 am

    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
  34. Preetha Joseph

    November 16, 2012 at 2:43 pm

    Tried this today and came out so good…my little one loved it….thanks for the recipe

    Reply
  35. sathu

    December 6, 2012 at 11:42 pm

    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
  36. Nandini

    December 8, 2012 at 6:23 am

    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
  37. nups

    January 8, 2013 at 1:26 pm

    hyy..i tried dis recipe
    bt biscuits became soo hard aftr 2-3 days
    i dnt undrstnd whre i went wrong 🙁

    Reply
  38. Aswathy

    October 20, 2013 at 1:32 pm

    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 🙂

    Reply
  39. Subasree Sridharan

    November 8, 2013 at 2:47 am

    Thanks for the recipe. I tried it and it came out very well 🙂

    Reply
  40. Rakshatha R SHETTY

    December 12, 2013 at 1:59 am

    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 ..:) 🙂

    Reply
  41. Padma

    July 8, 2015 at 12:35 am

    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
  42. Raks anand

    July 8, 2015 at 12:43 am

    Oh!! Hearing for the first time. Was the bits too thick and soggy?

    Reply
  43. Neetha

    November 1, 2015 at 1:20 am

    Hi raji, can we bake instead of deep frying?

    Reply
  44. Raks anand

    November 1, 2015 at 1:24 am

    Ya you can try that. Texture slightly on harder side may be. You can add little more oil in the dough.

    Reply
  45. பிரேமாவின் செல்வி

    November 8, 2015 at 5:46 pm

    Hi, I coldnt reach the crispiness in the diamonds. Could you pls help.

    Reply
  46. Nisha abin

    December 30, 2015 at 1:58 am

    How much of red chilli powder and ginger garlic paste to take for this recipe

    Reply
  47. Nisha abin

    December 30, 2015 at 1:58 am

    How much of red chilli powder and ginger garlic paste to take for this recipe

    Reply
  48. Raks anand

    December 30, 2015 at 4:15 am

    1 tsp gg paste and 1 & 1/2 tsp red chilli powder

    Reply
  49. Gayatri Balasubramaniyam

    October 19, 2017 at 10:17 am

    Any other alternative to maida? Like wheat or besan or rice flour!

    Reply
  50. Raks anand

    October 19, 2017 at 11:03 am

    Wheat flour will work

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi,
I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

Instagram

Read More…

Latest posts

  • Kamarkattu recipe, Kamarkat, Coconut Jaggery candy
  • Instant pot masala pasta, Indian style one pot pasta
  • Pepper cumin rice, milagu jeeraga sadam
  • Coconut milk sweet pongal, Instant pot pongal recipe
  • Hotel sambar, Instant pot hotel sambar

Browse older posts

logo

Browse by category

BY INGREDIENT

  • PANEER RECIPES
  • CARROT RECIPES
  • BEETROOT RECIPES
  • MILLET RECIPES

Top Posts & Pages

  • Aval payasam with sugar, aval paal payasam
  • Kamarkattu recipe, Kamarkat, Coconut Jaggery candy
  • Eggless doughnut recipe, Basic donut, soft & light
  • Adai recipe, How to make adai
  • Recipe index
  • Appam recipe without yeast, How to make appam
  • Medhu vadai, Ulundu vadai recipe - With video
  • Easy rasam recipe, How to make rasam
  • Strawberry cream recipe, fresh strawberry dessert
  • Indian lunch menu ideas

TOP CATEGORIES

  • TIFFIN SAMBAR RECIPES
  • BIRYANI RECIPES
  • PULAO RECIPES
  • DOSA RECIPES

IDIYAPPAM RECIPES

  • Chilli garlic vegetable idiyappam
  • Schezwan style idiyappam recipe
  • Masala tomato idiyappam, winning recipe by Sanjana Yugan
  • Lemon idiyappam recipe
  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

Footer

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

Copyright © 2007 - 2019 Raks Kitchen, All rights reserved.
Privacy & Cookies