Usually Diamond biscuits are made up of all purpose flour/maida. But here I substituted it with multigrain atta flour to make it a healthier version.
- Multigrain atta flour – 2 cups
- Ghee – 4 tbsp
- Powdered sugar – ¾ cup
- Salt – a pinch
- Soda salt – a pinch
- Water – ¼ cup
- Oil – for deep frying
Mix together the flour, powdered sugar, salt and soda salt in a bowl.
Add ghee and mix well. Add water little by little to make dough. Divide the dough into 4-5 equal sized balls.
Roll out carefully a ball into 3mm thick flat bread. Meanwhile heat a pan on medium heat, add oil for deep frying. Cut diamond shapes out of rolled dough. Fry them as batches on medium heat for 2-3 minutes or until it becomes golden brown. Once done remove from oil, drain on kitchen towel.
Repeat the same for the remaining balls. Once the biscuits are cooled down, store them in an airtight container. Can keep the biscuits for 2 weeks.