Spicy Diamond Cuts, a crunchy and tasty snack made from the aata/ wheat flour. It's one of our favorite tea time snack and can be easily prepared with the available ingredients in the pantry.
Already I had a recipe of spicy diamond cuts made with maida/all purpose flour. This one that i'm sharing today is prepared with the whole wheat flour/ atta.
ST is very fond of this snack, when he was a school goer, he with his sister & brother used to make this as after school snack and he recollects that they only used atta to make this snack. So after knowing that, i used to make either with atta or maida.
Both tastes equally good on its own way. If you're looking for quick tea time snack, do give it a try. It's crunchy and pair well with a cup of tea and also stays well for a week or more in air tight container.
Procedure
Notes:
Spicy Diamond Cuts | Savory Atta Biscuits
Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 6
Recipe Category: Snack | Recipe Cuisine: Indian
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Atta/Wheat Flour - 1 cup
Turmeric powder - 1/8 tsp
Red chili powder - 1/2 tsp
Ajwain/omam - 1/2 tsp
Ghee/ Butter - 2 tsp
Salt - to taste
Oil - for frying
Water - to kneed dough
Atta/Wheat Flour - 1 cup
Turmeric powder - 1/8 tsp
Red chili powder - 1/2 tsp
Ajwain/omam - 1/2 tsp
Ghee/ Butter - 2 tsp
Salt - to taste
Oil - for frying
Water - to kneed dough
Measure and take the flour in a bowl, add turmeric, red chili powder, ajwain, salt & ghee into it.
Mix it well with your hand until it looks crumble, the add the needed water and make a soft dough like chapathi. Let it aside for 10 mins.
Then divide the dough into 4 equal parts, take a dough ball and roll into thin sheet with rolling pin. Cut the dough sheets into small diamonds using sharp knife. 
Do the same for the remaining dough. Heat the oil for frying and add the diamond shaped dough in batches and fry till it's crunchy. Drain it on paper towel.
Tasty spicy diamond cuts are ready to serve. Let it cool completely and store it in airtight container.
Related: How to make Pepper Thattai
- Always fry in medium flame for even coloring.
- Instead of ajwain/omam, cumin or sesame seeds also can be used.
- The dough shouldn't be sticky, otherwise it absorbs lot of oil.
- To retain the crunchiness, store it in airtight container. It stays well for a week and more.
Related : How to make Sweet Diamond Cuts/Shankarpali
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