Day 6 of the blogging marathon and the theme is “Shelf stable goodies for kids”.
I recently realized that I have taken this low calorie / healthy cooking to an extreme level. In one of our recent vacation K had a special request where he wanted one meal in a week where I don’t think too much about calorie, fat, etc. Fair enough right? The irony was that I was thinking along the same line seeing the kids go crazy over the deep fried stuff in restaurants during the vacation.
I remember my grandma dividing the snacks among my aunts and me in separate boxes and I used to enjoy eating them. Now I want my kids to enjoy snacks and I am going to strongly follow ‘everything in moderation’ rule. I still don’t think I will totally go overboard as it is hard to break the habit .
Initially I decided on making ribbon pakoda as it is everybody’s favorite at home, but I already had a little oil left over in the pan and did not want to heat up more oil. So I called my mom and asked her what is the shelf stable stuff which can be made without heating up a lot of oil. The first thing she says is “Diamond biscuit” and I was like “why didn’t I think of this” . Noted down the recipe and got to cooking. It is very easy to make and I have to warn you that it is totally addictive. I had to close the box and put it away to prevent me from popping them in the mouth each time I passed by the snack. The kids loved it and my mission for the week was accomplished.
Take both the flours in a bowl.
Add salt and cumin seeds.
Crumble with hands.
Now using water make a tight dough. Let the dough rest for an hour.
Time to roll the dough. Make 2 or 3 small balls from the dough.
Roll the dough.
I rolled it to a thickness of about 1/8th of an inch.
Using a knife or pizza cutter start slicing the rolled dough to form diamonds.
Heat oil in a pan and drop the pieces.
Flip after few minutes.
When you have that nice brown color remove from pan and drain onto paper towels. Simple yet tasty snack ready to be had with a cup of tea.