Coriander Diamond Cuts Recipe| Diwali Snack Recipes

Diamond cuts were not a thing of my life until the year i started blogging. In our house, Diwali meant murukku, cheedai and mixture with an assortment of sweets that always included wheat halwa. The year i began blogging was also the year of diamond cuts in the blogging circuit. Not being a diamond cuts person, i was not intrigued. But when diamond cuts continued to rein for 2 years after, i decided i must give it a shot. Its one helluva beginner snack to try when you are just newly married and you have a husband to impress. But i wanted my version to be a little different than the regular diamond cuts. When i came across this recipe in a cookbook that i have, i decided to give it a shot. And half the batch was gone by the time i finished making them. Thank god! i saved some for the pictures.

These coriander flavored diamond cuts are a twist to the classic diamond cuts recipe. The coriander, chilies and cumin create a flavor burst when you bite into the crunchiness. I plan to experiment with some other flavors the next time. Maybe some fusion cooking- diamond cuts with basil or parsley?? For now, i m content munching on these diamond cuts and typing away the recipe.

Recipe: Coriander Diamond Cuts
Prep Time: 10 mins                            Cook Time: 45mins                                                       
Cuisine: South Indian                               Course: Snacks            Allergy Info: Can be made Vegan, Nut free

Maida 1 c
Salt 3/4 tsp
Cumin seeds 1 tsp
Ghee 1.5 tbsp ( sub with shortening or vanaspati for vegan version)
Coriander leaves a small bunch picked and cleaned
Green chilies 6
Hing 1/4 tsp
Water to knead
Oil to deep fry


In a blender, place coriander, salt, hing and green chilies and blend to a paste adding about 1 tbsp water.
In a mixing bowl, place maida and cumin and combine.
Make a well in the middle of the flour and add ghee.
Now add the coriander puree and combine well until the mixture resembles bread crumbs.
Sprinkle water little by little and knead into a dough that s like chapathi dough.
Make sure you dont add too much water or you wont get crunchy diamonds.
Once done, divide the dough into 5 parts and shape each part into a ball.
Heat oil for deep frying.
Take a ball of dough and roll into a thin chapathi. Probably as thin as you can get.
Make sure you have greased the rolling surface a wee bit before you do this.
Once you have rolled the ball, using a pizza cutter, make cuts horizontally and vertically across the chapathi, leaving even spaces between the strips.
I use a ruler and a pizza cutter to do this. You can also use a sharp knife.
Once done, check if the oil is hot. To do this, put a small ball of dough into the oil. If it rises up immediately, we are done.
At this stage, drop the small diamonds into the oil, a few at a time. Turn the flame to the lowest and fry for 2 to 3 mins until sizzling sound subsides.
Drain from oil once the diamonds are a golden brown.
Drain on a kitchen towel.
Let cool completely.
Store in an airtight container.

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