Wheat Diamond Biscuit

By DK on Sep 19, 2009
Wheat Diamond Biscuit Recipe
For the Navarathri, each day is significant to the recipe prepared and goddess prayed. Like I mentioned in my previous Sundal Post, different varieties of this salad is prepared on different days. My mother actually recently gave me the order which we follow for each of the days. For the first 3 days of Navaratri, we pray Goddess Durga. On day 1, my mother told me that we usually prepare something with Wheat. She gave me this Wheat Diamond Biscuit recipe which is ridiculously simple. If you know of Maida Diamond Biscuits, then you are sure to like this one too. The only difference is that the dough is similar to that of Indian Poori and is not sweet. It takes less than 15 minutes to prepare and also has less than 5 ingredients - in fact it has exactly 3 ingredients :) (with a possibility of making it to only 2!!). This is a fried version and since I was preparing it as an offering, I didn't feel like Baking it - may be some other time when I make it more for snacking and not as offering.
Wheat Diamond Biscuit Recipe
See the recipe to know how simple it really is. One thing is for certain and I give it as a warning beforehand - You can't stop eating this biscuit. I don't believe in using someone else's terms that much - but I have to use Ray Ray's words here - Its totally YUMMO!
Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Yield: Makes around 3 cups
Ingredients
  • 1 cup wheat flour
  • 1-2 tsp Ghee (optional - substitute with vegetable oil to make it Vegan)
  • salt to taste
Method
1
Add all the ingredients together.
Wheat diamond biscuit recipe
2
Slowly spoon enough water to form into a dough
Wheat diamond biscuit recipe
3
The dough should of a rolling consistency. Not too sticky nor too dry.
Wheat diamond biscuit recipe
4
On a slightly floured surface, roll out the dough into thin flat bread - not papery thin but not too thick either.
Wheat diamond biscuit recipe
5
Slowly using a sharp knife, draw slanted lines, cutting into the dough
Wheat diamond biscuit recipe
6
Now again cross it on the other side to form diamond shapes. This is not necessary. You can use a cookie cutter if you like to form your own patterns.
Wheat diamond biscuit recipe
7
Drop these in hot oil and fry them in batches until reddish brown in color. The oil will stop bubbling once these get done.
Wheat diamond biscuit recipe
8
Remove using a slotted spoon
Wheat diamond biscuit recipe
9
and drop them on a paper towel to drain excess oil.
Wheat diamond biscuit recipe
Let them sit for a while and enjoy. They are very addictive. Store them in an air tight container. They are excellent as traveling snacks and keep well for a long time although I guarantee that once you start eating them, they wont last too long. Wheat Diamond Biscuit Recipe
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19 Responses to “Wheat Diamond Biscuit”
  1. ilavenil

    I did this and turnout to be just like in the pic.But once it get cold,it did not taste as good as when it was hot…

  2. zmom

    Hi, if i use maida, do i need to add baking powder. Also can i add coarsley ground zeera seeds. I used to eat these as a child, we called them “Namak Parah”. Thanks

  3. Saroja

    I vaguely remember eating something similar to this, but sweeter. Can I add little sugar and follow the same receipe?

  4. Smitha

    Hi D and K!
    Wonderful site!!
    Thank you for the recipe. I do this with the all purpose floor (maida). But, I wanted to try with Wheat floor (as wheat is healthier than maida. However, i was scared, that if it did not come out well.. Now, that i saw this recipe, i’ll try this at home and will let you know, how they tasted.. :) Thank you!!

  5. viji

    one of my friend shared this for diwali, but for a pinch she added ajwain in it. it tasted divinely.

  6. Hi:
    How would you bake these instead of frying? What temp, how long? They look so good… I saw the pic on Food Gawker and couldn’t resist checking them out!

    Hi Kim, I am thinking (assuming) that 350F for about 5-10 min or so should work. I haven’t baked them myself hence cant be too sure. It all comes down to how thin you roll these out. If very thin, I think 350F for just few minutes should do…if medium thick – I wonder if they would beautifully puff up like they do in case of frying yet maintain the crispiness – that’s the one thing I have to check…I will def keep you posted about my experiments :) Thank you for sweet comment :) — DK

  7. how about soda? they puffed up so nicely without it? nice!! :)

    Oh yes they do – I din’t use soda at all. They are just like mini pooris – DK

  8. These sound so easy — how interesting. Ghee is now sold in a specialty store near me, so I could try them. I’m trying to imagine what they taste like, are they light and buttery and crunchy, or more like crackers? Mmm, I’ll have to try and find out myself. :)

    That depends on how you thin you roll them out. Thinner they are, more crunchy they will turn out to be. Ghee is not really essential – u can skip it for oil or not use oil/ghee at all. Just water along with salt to knead the dough should do too. But in India usually when we make something as an offering adding ghee is important :) And yes you should try it :) You wont regret it, I assure u :) (well as an afterthought u might, since u will be unable to stop eating it ;) )

  9. Yum and thanks for the ideas!

  10. Yum ,I was planning to try the same .You beat me.I always make(make my mother do) the maida biscuits.Only difference I make either add it to sugar syrup or for savoury version add chillipowder in the dough.

  11. This is the easiest recipe I’ve ever come across. And so great looking! Perfect with some hot tea am sure. :-)

  12. I make these often as a crunchy snack with tea. Sounds perfect!

  13. Chana

    DHIVI, (DK?) is it a coincidence to find the recipe for SUN DAL during Navaratri as I am in the midst of sprouting beans and seeds for salads during this same time of seasonal change?

    I haven’t sprouted these in a while, but now that there is a coolness in the air, I’m using kala chana
    dal, garbanzo (chickpeas), moong beans, and the seeds of the sunflower and flax.

    Thank you for your wonderful comments and recollections during this time of your Navaratri holidays!

  14. That looks so simple and so delicious. No salt, no ajwain, no chilli. Just whear flour, ghee and water. Amazing. Will surely try it.

    Yes, its easy enough but there is salt though :)

  15. Never tried with wheat.I used to prepare with maoda only.Will try this.

  16. Never tried with wheat flour, should try..if i do, i cant stop munching this beauties definitely..

  17. Yummo!..well I am trying hard to follow the rules too!..:)

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