Spicy Diamond Cuts or Namak Para as some people call it is an easy, crispy deep-fried snack that comes together with a few pantry staples. This is my mum's recipe and she has perfected it over the years. When I was a kid, she used to make it as an afterschool snack, now she makes a batch when she visits us or just so she can indulge uninterrupted. Regardless, if you visit her for tea it is likely she will offer you a fresh batch of spicy diamond cuts.
As a first-generation Indian Canadian, I try and recreate some of the Diwali excitement for my kids. It is always easy to start with Diwali snacks! This Diwali I recreated recipes from both my family and friends. These festive recipes keep me connected to the people behind them, it is diverse and easy to recreate. I have already double batched these spicy diamond cuts since there is a lot of snacking and entertaining happening over the next couple of weeks. This spicy maida snack (all-purpose flour) is a popular teatime snack in India and each household has its own variation and flavour combination.
This recipe for spicy diamond cuts come together in 30 minutes and are perfect for Diwali! It is a buttery dough that is deep-fried to crispy perfection. It can be flavoured in many different ways. I have used kalonji (nigella seeds) and Kashmiri lal mirch which I love.
Here are some other flavour combinations that I have seen my mum make cumin seeds, ajwain, sesame seeds and kasuri methi.
Here are some ways to ensure you have the crispiest Diamond Cuts or Namak Para
- Roll the dough on a lightly floured surface, too much flour can leave a powdery coating on these diamond cuts
- While rolling out the dough ensure it is neither too thick nor too thin.
- I recommend rolling and cutting all the dough before frying it. This gives the dough an opportunity to rest and dry out. This results in crispier diamond cuts.
- While frying do not overcrowd the pan.
- Store the fried and cooled diamond cuts in an airtight container. It will stay fresh and crisp for a week.
These spicy diamond cuts are perfect for school, great with tea time snack, or you can even add it to other things like chaat, mixture etc. All you need is 4 ingredients and 30 minutes. I have included step by step guide here 30 minute namak para If you are entertaining this Diwali here are some easy appetizerzers to make Spinach Tikki and Sweet Potato Samosa Tart
Spicy Diamond Cuts
Spicy Diamond Cuts or namak para are savoury tea-time snacks popular all over India. This buttery deep-fried crispy pastry makes a great snack, it comes together with 4 ingredients and in 30 minutes.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tablespoons butter
- 1 teaspoon kalonji or Nigella seeds
- ¾ teaspoon Kashmiri Lal Mirch or Paprika
- 1 teaspoon kosher salt
- ½ cup (120 ml) water
- Oil for frying
Instructions
- To a large bowl add flour, spices, salt, and butter.
- Mix till the butter is well incorporated and the flour has a coarse, mealy texture.
- Add a little water at a time and knead to a stiff dough (start with 3 tablespoons and then add a tablespoon at a time). It will require ½ cup water, but sometimes it may need more or less depending on the moisture in the flour.
- Cover the dough with a damp cloth and let it rest for 10 minutes.
- Divide the dough into 5 equal pieces. Shape each piece into a ball.
- On a lightly floured surface roll out the dough ball to form a thin disc (it shouldn't be too thin or thick). Each disc is roughly 10 inches.
- Pierce the surface of the pastry with a fork, this ensures the diamond cuts don't puff in the oil and crisp remain flaky.
- Using the pastry cutter cut the disc into ½ inch thick strips. Repeat the cutting process to form diamond shape. Once all the dough has been cut into diamonds let it rest while you heat up the oil in a small saucepan.
- Gently drop the diamonds into the oil and fry till golden and crispy.
- Once cooled store the spicy diamond cuts in an air-tight container.
Notes
- Roll the dough on a lightly floured surface, too much flour can leave a powdery coating on these diamond cuts
- While rolling out the dough ensure it is neither too thick nor too thin.
- I recommend rolling and cutting all the dough before frying it. This gives the dough an opportunity to rest and dry out. This results in crispier diamond cuts.
- While frying do not overcrowd the pan.
- Store the fried and cooled diamond cuts in an airtight container. It will stay fresh and crisp for a week.
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