Jan 09

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Spicy Diamond Cuts

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Diamond Cuts are spicy and simple to make snack recipe. They go well along with the evening time tea or coffee.







  • All Purpose Flour – 1 Cup
  • Whole Wheat Flour – 1/2 Cup
  • White Sesame Seeds – 2 Tbsp
  • Cumin Seeds – 1 tsp
  • Green chillies – to taste
  • Ginger – 1 inch pieces
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Hot oil – 2 Tbsp
  • Asafoetida – pinch
  • Oil – for deep frying


  • Blend green chillies, curry leaves, ginger, salt to a fine paste and set aside.
  • Into a mixing bowl add in All Purpose Flour, wheat flour, sesame seeds, prepared paste, hot oil asafoetida and mix well till everything is well incorporated.
  • Add in water to the dry ingredients and make a stiff but smooth dough. Coat it with some oil and cover to rest for 5 mins.
  • Heat the oil for deep frying and divide the dough into two round balls.
  • Roll them into thin round roti and make cuts vertically with 1 inch spaces. Then make cuts it diagonally at 45 degree angle all over the roti.
  • Remove the diamonds and keep them ready for the deep fry.
  • Fry the cuts till they are golden.
  • Remove from oil and continue with the remaining batches.
  • Once all of them are done, allow them to cool completely and store in a air tight container.
  • They stay fresh for at least 2 weeks.




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Permanent link to this article: http://www.sruthiskitchen.com/2013/01/09/spicy-diamond-cuts/


1 ping

  1. Hima

    Hi Sruthi….I keep watching your videos…I love your voice…And good thing is u just get into the recipe right away….I tried these snacks yesterday…And they have come perfect…I thought of posting the pic of my snacks…but not possible here…

    1. admin

      That’s awesome! I would be happy to see your dish. You can e- mail the picture if you have one. Send them to [email protected]
      Happy Diwali :)

  1. Spicy Diamond Cuts - Simple Indian Snack Recipe - CookingRoom

    […] Recipe can be found here: http://www.sruthiskitchen.com/2013/01/09/spicy-diamond-cuts/ Follow me on facebook: […]

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