Diamond Biscuit | Khara Biscuits | Diamond Cuts

Diamond biscuit also known as diamond cuts or khara biscuit in a white bowl.

4.71 from 17 votes

Diamond Biscuit | Khara Biscuits | Diamond Cuts

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.

Prep Time35

Cook Time30

Total Time1 5

Course: Snacks

Cuisine: South Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 218kcal

Author: Dassana Amit

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

US Customary - Metric

Instructions

Preparing Dough

Take the whole wheat flour, all purpose flour and fine rava in a mixing bowl or a large tray or plate.
Add carom seeds, cumin seeds, crushed black pepper and salt. Mix very well with a spoon. Set aside.
In a small pan, heat 2 tablespoons ghee or oil until warm.
Add the warm melted ghee or warm oil to the flour mixture.
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.
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.
Mix and knead to a firm, stiff dough. Do not make the dough soft.
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

Then knead lightly again. Roll into a log and divide the dough into three parts. Shape each part into a ball using your palms.
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.
Using a knife or pizza cutter, cut the dough into strips of 2 to 2.5 cm width.
Then cut again to make diamond or square shapes.
Separate the pieces and cover with a moist muslin or kitchen napkin. Set aside while you heat the oil.

Frying Diamond Biscuit

Heat oil for deep frying in a kadai or pan over medium heat.
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.
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.
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.
Fry the second side until light golden or golden.
Flip a couple of times for even frying and an even golden color.
Once they turn crispy and golden, remove with a slotted spoon and drain on kitchen paper towels to remove excess oil.
After cooling, store the diamond biscuits in an airtight container or jar.
Serve as a tea-time snack.
Khara biscuits keep well for a few weeks in an airtight container at room temperature.

Notes

You can reduce the spices slightly to suit your taste. Avoid adding too many carom seeds as they can make the khara biscuits slightly bitter.
For a more robust and flavorful taste, you can add red chilli powder, minced garlic or garlic paste, ginger paste, green chilli paste, asafoetida, sesame seeds or other preferred spices and herbs to the dough.
If using red chilli powder, add ½ teaspoon for a mildly spicy taste. You can increase it to 1 teaspoon for a spicier version.
Knead to a firm and stiff dough. Do not make the dough soft, very hard or dry.
Fry on medium heat for an evenly cooked and crisp texture.
Roll the dough evenly. Thick dough can turn chewy from the center.
Cool the diamond biscuits completely before storing so that they remain crisp.
The recipe can easily be scaled up to make a larger batch for festivals and special occasions.

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