This Diamond Biscuit recipe makes for crispy, salted and savory bites flavored with carom seeds, cumin and crushed black pepper. Also called Khara Biscuit or Diamond Cuts, these crunchy snacks are made with whole wheat flour, all-purpose flour (maida) and semolina. Perfect to enjoy as a tea-time snack or to make during festivals.

Recipe Snapshot

  • Prep time: 35 minutes
  • Cook time: 30 minutes
  • Total time: 65 minutes
  • Yield: 6
  • Category: Snacks
  • Cuisine: South Indian

Ingredients

  • ½ cup/60 grams whole wheat flour
  • ½ cup/62 to 63 grams all purpose flour (– (maida))
  • ¼ cup/40 grams cup rava (– finer variety (sooji, cream of wheat or semolina flour))
  • 2 tablespoons ghee (or oil)
  • ½ teaspoon carom seeds ((ajwain/omam))
  • ½ teaspoon cumin seeds ((jeera))
  • ¼ teaspoon black peppercorns (– crushed or ½ to ⅔ teaspoon crushed black pepper)
  • ½ teaspoon salt (or add as per taste)
  • ½ cup milk (at room temperature, can also use water instead of milk)
  • oil (for deep frying, as required)

Method

Preparing Dough

  1. Take the whole wheat flour, all purpose flour and fine rava in a mixing bowl or a large tray or plate.
  2. Add carom seeds, cumin seeds, crushed black pepper and salt. Mix very well with a spoon. Set aside.
  3. In a small pan, heat 2 tablespoons ghee or oil until warm.
  4. Add the warm melted ghee or warm oil to the flour mixture.
  5. First mix with a spoon. Then rub the ghee or oil into the flour mixture with your fingertips until it resembles breadcrumbs. Press a small portion in your palm. It should hold together and not crumble.
  6. Now add milk in parts and begin to mix. The milk should be at room temperature. You can also use water instead of milk. Add as needed.
  7. Mix and knead to a firm, stiff dough. Do not make the dough soft.
  8. Cover the dough with a moist muslin or cotton napkin and let it rest for 20 to 30 minutes at room temperature.

Assembling & Making Diamond Cuts

  1. Then knead lightly again. Roll into a log and divide the dough into three parts. Shape each part into a ball using your palms.
  2. Take one dough ball and roll it into a disc or circle of about 6 to 7 inches in diameter and 5 to 7 mm in thickness.Make sure the rolled dough is neither too thick nor too thin.
  3. Using a knife or pizza cutter, cut the dough into strips of 2 to 2.5 cm width.
  4. Then cut again to make diamond or square shapes.
  5. Separate the pieces and cover with a moist muslin or kitchen napkin. Set aside while you heat the oil.

Frying Diamond Biscuit

  1. Heat oil for deep frying in a kadai or pan over medium heat.
  2. Before you begin frying, drop a small piece of dough into the oil to check the temperature. The oil should be medium hot. If the dough piece rises gradually and steadily to the top, the oil is ready for frying.
  3. If it rises too quickly, the oil is too hot, so reduce the heat. If it rises slowly or stays at the bottom, the oil needs to heat more, so increase the heat. Very hot oil will cook the khara biscuits from outside while leaving the center undercooked.
  4. When the oil is medium hot, add the diamond biscuit dough pieces. Turn over with a slotted spoon when one side becomes light golden or golden.
  5. Fry the second side until light golden or golden.
  6. Flip a couple of times for even frying and an even golden color.
  7. Once they turn crispy and golden, remove with a slotted spoon and drain on kitchen paper towels to remove excess oil.
  8. After cooling, store the diamond biscuits in an airtight container or jar.
  9. Serve as a tea-time snack.
  10. Khara biscuits keep well for a few weeks in an airtight container at room temperature.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.