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Savory Diamond Cuts/Biscuits Easy Diwali Snack


Another session of Blogging Marathon has started and I chose the theme Festive recipes.As Diwali is around the corner wanted to share some easy recipes which fits to the theme.
Today's recipe is a simple and easy to make addictive tea time snack can be made in no time.This snack is often called as maida kaara biscuits,maida chips.I make this snack for every Diwali as its a favorite for all of us.Here I used all purpose flour to make this snack if you want you can use whole wheat flour for the healthier version.Now off to the recipe.............................


Basic Information

Preparation Time 20minutes
Cooking Time     20minutes
Makes                  21/2 Cups

Ingredients

IngredientQuantity
All purpose flour/maida1cup
Wheat Flour/kothumai maavu2tbs
Butter/vennai1tbs
Carom seeds/omam3/4tsp
Salt1tsp
Red chilly powder/milagai podi11/2tsp
Asafoetida/perungayama pinch
Baking sodaa pinch



Method

In a wide bowl put everything except oil and mix it well.Sprinkle water little by little and make a stiff dough.Let it rest for 10 minutes.Divide the dough into 3 equal portions.


Heat the oil in a medium flame,meanwhile roll each portion into a thin,7-8 diameter circle.Poke with a fork randomly all over the circle.Using a knife or pizza cutter cut into strips,then cut it diagonally to get the diamond shape.


Carefully remove it from the board by using a spatula.Fry it in the oil till it becomes crisp.Remove it and drain it on a paper towel.


Store in an air tight container after cooling.



Enjoy.................................................................

  • The dough needs to be stiff,it should not be loose and roll the dough as thin as possible.
  • Instead of butter,ghee or hot oil can be used.
  • The oil should be in  a medium flame to get an even cooking.
  • Here I used 11/2tsp of red chilly powder for a bit spicier version if you want you can reduce it according to the taste preference.

Check out my fellow bloggers participating in Blogging Marathon #33.



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