SPICY DIAMOND CHIPS

Hi All,

Happy Dussehra ..What you prepared for festival? This Ayutha pooja I wanted to celebrate perfect bcoz Ashley ( my daughter) started going to school this year and Ayutha pooja is special for education.

I planned the menu earlier itself . I made Jelabi , Diamond chips , Palkova ( milk kova) , Urad dal vada and presented to God along with Poha , Rice puffs , groundnut .Pooja went very well just as I planned.Even though I was in hurry in making everything without any help ,I didn't miss to take photographs of my dishes.

Now coming back to recipe , Diamond chips is my favorite .When I was conceived I carved for this chips more and more.Earlier I tried but I was not able to achieve crispiness.This time I understood the trick and made perfect chips.

The recipe and trick is as below,

INGREDIENTS :

Maida / All purpse flour – 3/4 cup.

Rice flour – 1 tsp.

Hing – 1/8 tsp.

Omam/Ajwain – 1/4 tsp.

Sesame / Ellu – 1/2 tsp.

Red chilli powder – 1 tsp.

Ginger garlic paste – 1 tsp.

Salt – 3/4 tsp ( or as required).

Ghee/oil – 1 1/2 tsp.

Water – as required.

Oil – for deep frying.

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PREPARATION :

1. In a wide bowl add flours , hing,ajwain , sesame,chilli powder , ginger garlic paste , salt , ghee and mix well till crumbs.
   
   
   
   
2. Now add water little by little ( it consumed about 1/8 cup) and mix the dough till they form a mass ,soft dough.The dough should not stick to your hand and also to the bowl.
   
3. Cover the bowl and let the dough rest for 30 mins.Divide the dough into lemon sized balls.
   
   
4. Place ball sized dough in middle of poly sheet or parchment paper ( as like in picture).
5.   Now using your roller , flatten the dough ( over the sheet) to thin disc ( as thin as possible).
6. 
7. Remove the sheet gently and using your knife cut the disc into small size diamonds.
   
   
8. Heat oil in a wide kadai . when oil reaches hot , simmer the heat to low and add the diamonds gently.
   
9. Let the chips fry in low or medium heat for 3 mins , when the chips are fried increase the heat to high flame and fry for one more minute.
10. Remove the chips from oil and drain the oil completely.
11. Same way fry the entire chips and place them in a tissue paper ( this is to remove the oil completely).
12. After reaching room temperature store the chips in a airtight container and enjoy.
    

NOTES :

1. The dough should be kneaded to chapathi dough consistency ( not too dry not too sticky).
2. Don't increase the rice flour to more than 1 tsp.Increasing rice flour will result in very hard chips.
3. The dough is placed between sheet helps to achieve thin ,even thickness to the chips and also the dough will not stick to pin.but it is optional you can even roll directly using roller and pin.
4. The crispiness of the chips depends on the oil heat so make sure the oil is in right heat as per step 8 and 9.When you drop the chips in oil the chips must puff up and slowly turn to brown , this is the right heat so adjust heat accordingly.
5. Immediately after frying some of chips may look soft , leave them in room temperature and it will turn crisp.Also don't transfer hot chips immediately to container , let they reach room temperature.