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 snacks | 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 a 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 kneading 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 a 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.
See more Savory bakshanam recipes
Recipe card
Ingredients
- 1 cup Maida | All-purpose flour
- 1/2 tsp Kashmiri red chilli powder
- Required salt
- 1/2 tsp Carom seeds | Ajwain | omam
- 1 tbsp 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 tbsp 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, cut the rolled-out dough into thin strips
- Cut diagonal strips to form a diamond shape. You can cut horizontal strips and make squares or rectangles
- Carefully transfer the cut pieces and place them on a plate or parchment paper
- Meanwhile, heat the oil and roll the entire dough
- Check if the oil is hot; add a small piece of the dough. If it rises in a few seconds without changing color, the 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 biscuits on an oil filter/ colander with a paper towel
- After they are cool, transfer them to an airtight container
Video
Notes
- 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
- Adding hot oil to the dough helps for crunchy khara maida biscuit
- 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
- You can cut the biscuit according to your preferred shape and size
- try to roll thin chappati
- 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.
- Make sure to make a stiff dough. That helps when rolling and also to keep the shape of the diamond
Ingredients
1 cup Maida | All-purpose flour
1/2 tsp Kashmiri red chilli powder
Required salt
1/2 tsp Carom seeds | Ajwain | omam
1 tbsp 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 tbsp 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, cut the rolled-out dough into thin strips
- Cut diagonal strips to form a diamond shape. You can cut horizontal strips and make squares or rectangles
- Carefully transfer the cut pieces and place them on a plate or parchment paper
- Meanwhile, heat the oil and roll the entire dough
- Check if the oil is hot; add a small piece of the dough. If it rises in a few seconds without changing color, the 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 biscuits on an oil filter/ colander with a paper towel
- After they are cool, transfer them to an airtight container
