I’m quiet surprised that I’m making another snack for Christmas. After my Sweet curls recipe this is my second recipe on Christmas goodies. I prepared this yesterday and I loved the way they turned out.
Diamond cuts or Tukdi (we call it in konkani at home) is a traditional snack. It’s still a favorite snack to munch on while at home. They are crunchy, fluffy and hollow. It is made in different varieties, sweet or biscuit flavored. I made a small batch of it and the recipe is very easy.
Have a joyous Christmas 🎄🎅
Preparation time: 1 hour
Cooking time: 30 mins
Utensil : Pizza cutter/biscuit cutter
Roller pin
Ingredients
Vegetable oil for deep frying
Unbleached All-purpose flour/Maida + extra for dusting – 250 g
Unsalted butter (soft)- 2 tbsp
Chickpea flour – 25 g
Salt – 1/3 tsp
Water – 1/2 cup or as required for the dough ( *EDIT), room temp
Directions
1. In a medium bowl, add all-purpose flour, chickpea flour, salt, butter. Mix together with your hand. Add water in parts and knead until you get a soft elastic dough. It’ll tend to be sticky at the beginning, keep kneading until it becomes smooth.
2. Prepare a rolling surface, dust the surface with flour. Take a small portion of the dough and form a ball. Place it on rolling surface and sprinkle some flour again. This will help prevent sticking.
Now, using a rolling pin, roll the dough thin (not too thin or thick).
3. Using a small biscuit roller/pizza cutter, cut the flour vertically with 1.5 cm spacing between each line. Then, cut them in horizontal direction that shape it into a diamond form.
Carefully transfer them, by using a knife edge to slide them onto a flat plate without disrupting it’s shape.
4. After your done making diamond cuts. Heat a container with oil on medium-high heat (If your using induction, keep it on 7).
5. Drop a piece to check if the oil is hot. It’l start sizzling and bubbling. Slide the diamond cuts in oil in batches, not to over-crowd them. It will start puffing up. Stir them gently so they get separated. Let it fry for a minute or two, until golden brown.
6. Strain them into paper towel. Pour the next batch until all are done deep-frying.
Storage:
* Keep them in airtight container to retain the crispiness once they have completely cooled down.
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Note:
*While kneading the dough, if it tends to be sticky add some flour.
*Dust generous amount of all-purpose flour before running the biscuit roller otherwise they stick to the plate which will tend to loose its shape while sliding into hot oil.
More on Christmas Recipes:
Rose Cookies – Mangalorean Kokisan (NEW)
Traditional Christmas Cake – Fruit Cake (NEW)
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Based on 4 Review(s)