Masala Diamond Cuts

Chilli Diamond Cuts

Snacks and sweets are an integral part of all our festivals. All happy occasions and celebrations are incomplete without sweets. And in the same way, to serve our guests during festival time, we also need some snacks ready along with all those lip-smacking sweets. There are so different varieties of fried as well as non-fried snacks that we make at home. One such easy-to-make snack is the diamond cuts.

Diamond cuts can be flavoured with different spices to bring in a difference from the regular recipe. They can also be dusted with sugar or dipped in sugar syrup to make a sweet variant. The recipe I have shared here is that of Masala Diamond Cuts. While making diamond cuts, you can roll out the dough really thin to make these super crispy or you can keep them a little thick too.

Whether you make these thin or thick, they taste really good. You can make these ahead in time, much before all the festivities and the rush around that starts and store them in an airtight container. So you already have a ready snack whenever you have some guests dropping by!

Masala Diamond Cuts

Course: SnacksCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time



An easy to make Indian snack, which is a great option for the festival time!


  • Maida – 1 cup

  • Cumin Seeds – ½ tsp, crushed

  • Peppercorn – ½ tsp, crushed

  • Chilli Powder – 1 tsp

  • Asafoetida / Hing – a pinch

  • Salt – as per taste

  • Curry Leaves – a few, chopped

  • Ghee/Butter/Oil – 2 tbsp

  • Water – as needed

  • Oil for frying


  • Into a bowl, mix together cumin seeds, peppercorn, chilli powder, hing, salt and curry leaves.
  • Into this, add the ghee, butter or oil and rub it in well.
  • Add enough water to make it into a tight dough. Let the dough rest for 15 min.
  • Roll out the dough thin and then cut it into diamond shapes.
  • Fry in hot oil on medium flame till golden brown. Remove from oil and let it cool down completely before storing it in an airtight container.

Recipe Video

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