Spicy Diamond Biscuit | Savory Maida Biscuit

Spicy Diamond Biscuit | Savory Maida Biscuit | Khara Biscuits | Savory Maida Biscuit | Spicy Diamond Biscuit | Khara maida biscuit | Indian savory sacks | masala Namak pare |   Namak para | tasty savory bakshanam / snack for Diwali | spicy diamond cuts | Maida Biscuit Karam | maida Khara biscuit | thukkada |  thukkudi | Nimki | nimkin with step-by-step pictures and video recipe. Check out the maida biscuit recipe and if you like the video pls SUBSCRIBE to my channel.   Check out other Traditional Indian savory snacks in TMF

Savory maida biscuit is an easy Indian snacks recipe.  crunchy diamond cuts are addictive after school evening snacks for kids. I love them with my coffee

Savory Maida Biscuit

Traditionally maida biscuits are often cut in the shape of diamonds hence it is popularly known as spicy diamond biscuit or diamond-cut. A sweet version of diamond-cut biscuits is popular in many Indian states.

What kind of masala can I add to diamond biscuits?

You can add any spice or masala powders like gram masala, kitchen king masala, etc. of your choice and prepare Masala Namak pare. For digestion, I used carom seeds (Omam| Ajwain) but you can use ginger/ garlic or hing.

What should be the size of the Khara Biscuits?

You can roll according to your preferred shape and size. Diamond cut maida biscuits are the most popular.

Is it too spicy?

I have used Kashmiri chilli powder so it gave dark brown color but maida biscuits are not spicy. You can adjust the chilli powder according to your taste

How much water should I use for the dough?

The amount of water depends on the all-purpose flour you use.  add water little by little and make a pliable, slightly stiff, non-sticky crack free smooth dough

Can I use wheat flour for maida biscuits?

Traditionally savory biscuits are prepared with just Maida/all-purpose flour. Nowadays people make it with wheat flour, a combination of millet flour, besan rice flour, etc. You can use wheat flour instead of maida but the flavor might slightly vary. To make wheat biscuits refer to baked wheat crackers. You can  also deep fry 

Savory maida biscuit video recipe

Can I roll the biscuit immediately after kneading?

After needing the dough I generally rest it for at least 30 minutes as it will be easy to roll. avoid rolling the dough immediately

What should be the thickness of the rolled biscuit?

For the best crunchy thukkada, try to roll thin chappati. The rested dough can be easily rolled

Can I dust with flour and roll the dough?

Yes, you can dust with little flour and roll the dough but excess flour might turn brown while frying. If you are using flour use very little. You can grease a little oil and roll thin chappati.

Why should I rest the rolled biscuit before frying?

If by chance the rolled dough got any moisture resting it for a few minutes helps. Also resting retains the shape well

How long can I store the diamond Biscuits?

It stays crispy for a couple of weeks at room temperature. Let it cool then store them in an airtight container.

AFTER SCHOOL SNACKS IN TMF

BAKED INDIAN SNACKS IN TMF

FILTER COFFEE WITHOUT CHICORY

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See more Savory bakshanam recipes

Recipe card

Savory Maida biscuit

Traditional savory bakshanam

4 from 1 vote

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Ingredients

• 1 cup Maida | All-purpose flour
• 1/2 teaspoon Kashmiri red chilli powder
• Required salt
• 1/2 teaspoon Carom seeds | Ajwain | omam
• 1 tablespoon hot oil
• Water as required
• Oil to fry

Instructions

• Firstly add all-purpose flour, red chili powder, carom seeds, and salt, mix well
• Heat 1 tablespoon of oil in a small pan (avoid piping hot) and add the hot oil to the flour mixture
• Add water little by little and make it into a pliable stiff crack free dough
• Cover the dough with a moist paper towel/ cloth and let it rest for at least half an hour
• After resting, divide the dough into equal-sized balls and roll the dough
• You can dust very little flour and roll  a thin chappathi
• Using the pizza cutter or sharp knife and cut the rolled out dough into thin strips
• Cut diagonal strips to form a diamond shape. You can cut horizontal strips and make square or rectangle
• Carefully transfer the cut pieces and place them on a plate or parchment paper
• Meanwhile, heat oil and roll the entire dough
• Check if oil is hot, add a small piece of the dough if it raises in a few seconds without changing color oil is at the right temperature
• Fry the diamond biscuits in batches on low- medium flame,  flip in between for even frying. Fry golden brown and drain the diamond biscuit on an oil filter/ colander with a paper towel
• After they are cool, transfer them to an airtight container

Video

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Notes

1. The amount of water depends on the all-purpose flour you use.  add water little by little and make a pliable, slightly stiff, non-sticky crack the free smooth dough
2. Adding hot oil to the dough helps for crunchy khara maida biscuit
3. After needing the dough I generally rest it for at least 30 minutes as it will be easy to roll. avoid rolling the dough immediately
4. You can cut the biscuit  according to your preferred shape and size
5.  try to roll thin chappati
6. You can dust with little flour and roll the dough but excess flour might turn brown while frying. If you are using flour use very little. You can grease a little oil and roll thin chappati.
7. Make sure to make a stiff dough. That helps when rolling and also to keep the shape of the diamond

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Ingredients

1 cup Maida | All-purpose flour

1/2 teaspoon Kashmiri red chilli powder

Required salt

1/2 teaspoon Carom seeds | Ajwain | omam

1 tablespoon hot oil

Water as required

Oil to fry

How to make spicy maida biscuits with step by step pictures

• Firstly add all-purpose flour, red chili powder, carom seeds, and salt, mix well

• Heat 1 tablespoon of oil in a small pan (avoid piping hot) and add the hot oil to the flour mixture

• Add water little by little and make it into a pliable stiff crack free dough

• Cover the dough with a moist paper towel/ cloth and let it rest for at least half an hour

• After resting, divide the dough into equal-sized balls and roll the dough
• You can dust very little flour and roll  a thin chappathi

• Using the pizza cutter or sharp knife and cut the rolled out dough into thin strips

• Cut diagonal strips to form a diamond shape. You can cut horizontal strips and make square or rectangle

• Carefully transfer the cut pieces and place them on a plate or parchment paper
• Meanwhile, heat oil and roll the entire dough

• Check if oil is hot, add a small piece of the dough if it raises in a few seconds without changing color oil is at the right temperature
• Fry the diamond biscuits in batches on low- medium flame,  flip in between for even frying. Fry golden brown and drain the diamond biscuit on an oil filter/ colander with a paper towel

• After they are cool, transfer them to an airtight container