Easy Diamond Cuts Recipe – Indian Fried Sweet Snacks

Last Updated on 2 months by Neha Deshmukh

Easy Diamond Cuts Recipe – Indian Fried Sweet Snacks

Hey everyone! If you’re anything like me, you love a good, crispy, slightly sweet snack with your evening chai. And honestly, is there anything more satisfying than a batch of homemade Diamond Cuts? I first made these with my grandmother, and the smell instantly takes me back to her kitchen. They’re surprisingly easy to make, and always a crowd-pleaser. Let’s get started!

Why You’ll Love This Recipe

These Diamond Cuts (or shakarpara as some call them) are the perfect little bites of happiness. They’re wonderfully crunchy, subtly sweet, and incredibly moreish. Plus, they’re fantastic for festive occasions, or just a little something to brighten up your day. They’re also a great recipe to get the kids involved with – simple rolling and cutting is perfect for little hands!

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 3 cup all-purpose flour (about 375g)
• 1 cup sugar (about 200g)
• 1 tbsp semolina (about 15g)
• 1/3 cup light cooking oil (about 75ml)
• Pinch of salt
• Water, as needed
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Semolina: Don’t skip the semolina! It adds a lovely texture – a bit of a sandy crunch that makes these Diamond Cuts extra special. It helps prevent them from becoming too brittle.
• Oil for Frying: You can use any neutral-flavored oil suitable for deep frying. Sunflower oil, vegetable oil, or even refined peanut oil work beautifully. Just make sure it’s hot enough!
• Flour Variations: Traditionally, in some regions, a mix of all-purpose flour and whole wheat flour is used. Feel free to experiment with a 50/50 blend for a slightly nutty flavour. I’ve also seen recipes using maida (refined flour) for an extra-crisp result.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the flour, sugar, semolina, salt, and oil.
2. Gradually add water, a little at a time, and start bringing the dough together. You want a smooth, firm dough – not sticky, but not crumbly either.
3. Once the dough comes together, knead it for a couple of minutes until it’s nice and elastic.
4. Divide the dough into fist-sized balls and cover them with a damp cloth to prevent them from drying out.
5. Heat up your oil in a deep pan or wok over medium heat. It should be hot enough that a tiny piece of dough dropped in sizzles immediately.
6. Roll out each dough ball into a circle about 0.5 cm (roughly ¼ inch) thick.
7. Using a knife, cut vertical and horizontal strips through the circle, creating bite-sized square pieces – the “diamonds”!
8. Carefully fry the pieces in the hot oil, in batches, until they’re golden brown and crispy. Don’t overcrowd the pan!
9. Transfer the fried Diamond Cuts to a paper towel-lined plate to drain off any excess oil.
10. Let them cool completely before serving or storing. Trust me, they’re way better when cooled!

Expert Tips

Here are a few things I’ve learned over the years:

• Oil Temperature is Key: If the oil isn’t hot enough, the Diamond Cuts will absorb too much oil and become soggy. Too hot, and they’ll burn on the outside before cooking through.
• Don’t Overknead: Overkneading can make the dough tough. Just knead until it comes together.
• Fry in Batches: Overcrowding the pan lowers the oil temperature and results in unevenly cooked Diamond Cuts.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use a plant-based oil for frying!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the water slightly.
• Spice Level: Add a pinch of cardamom powder or a few strands of saffron to the dough for a fragrant twist. My friend Rani always adds a tiny bit of nutmeg!
• Festival Adaptations: These are perfect for Diwali or Holi! You can even sprinkle them with powdered sugar for an extra festive touch.

Serving Suggestions

Diamond Cuts are delicious on their own, but they’re even better with a cup of masala chai. They also make a lovely addition to a festive snack platter. My family loves to serve them alongside a glass of lassi.

Storage Instructions

Store cooled Diamond Cuts in an airtight container at room temperature for up to a week. They might lose a little of their initial crunch, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of oil is best for frying Diamond Cuts? A neutral-flavored oil like sunflower or vegetable oil is ideal.
• Can I make the dough ahead of time? Yes, you can! Just wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before rolling.
• How do I prevent the Diamond Cuts from becoming too hard? Don’t overcook them! Fry them until they’re golden brown, but not dark brown. The semolina also helps prevent them from becoming too brittle.
• What is the ideal consistency of the dough? It should be firm and smooth, not sticky or crumbly.
• Can I add any flavourings to the dough, like rose water? Absolutely! A teaspoon of rose water can add a lovely floral aroma.