Spicy Diamond Cuts
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.
Spicy Diamond Cut Ingredients
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
Namak Para (Spicy Diamond Cuts)
Masala Namak Para (Spicy Diamond Cuts) are buttery, flaky, crisp savoury bites - the perfect snack for chai time or festive season celebrations. They’re seasoned with chilli, nigella, and salt, then deep-fried till golden and crunchy. Make a batch and store them for the week - they stay crisp and dangerously snackable.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tablespoons butter
- 1 teaspoon kalonji (Nigella seeds)
- ¾ teaspoon Kashmiri red chilli powder (or paprika)
- 1 teaspoon kosher salt
- ½ cup (120 ml) water (add gradually as needed)
- Oil for deep frying
Instructions
- Add flour, kalonji, chilli powder, salt, and butter to a large bowl. Rub the butter into the flour until it looks coarse and sandy.
- Add water a little at a time and knead into a stiff dough. Cover with a damp cloth and rest 10 minutes.
- Divide the dough into 5 equal portions and roll each portion into a ball.
- On a lightly floured surface, roll each ball into a thin disc (not too thick, not too thin) about 10 inches wide. Pierce all over with a fork to prevent puffing.
- Cut the disc into ½-inch strips, then cut again diagonally to form diamond shapes. Repeat with all dough.
- Heat oil in a small saucepan over medium. Once hot, fry the diamonds in batches until golden and crisp. Don’t overcrowd.
- Transfer to a tray or plate lined with paper towels to cool completely. Store in an airtight container.
Notes
- Roll the dough on a lightly floured surface; too much flour can leave a powdery coating.
- Keep the thickness even - dough that’s too thin will brown quickly, and too thick won’t turn crisp.
- Roll and cut all the dough before frying to let it rest and dry slightly - this helps the namak para turn extra flaky.
- Fry in small batches and don’t overcrowd the pan.
- Once cooled completely, store the namak para in an airtight container - they’ll stay crisp for a week.
