Diwali is incomplete without some special snacks to serve our guests! So sharing with you 4 special Diwali Snacks Recipes that are handpicked from North, South, East, West, all corners of the country.
These Diwali snacks are Mini Dry Fruit Samosa from the North, Murukku from the South, Elo Jhelo Nimki from the East and Khatta Meetha Poha Chiwda from the West.
For 4 recipes around the country, we need some ingredients. And, I have ordered all of them from Zepto: https://zeptonow.page.link/jfPk
You can download the Zepto app and use my code PANKAJ10 for flat 10% off
These special Diwali Recipes can be made in advance and stored ahead so that when you have guests arriving you can serve them these special Diwali Snacks and earn their appreciation.
These are some of my favourite Diwali snacks. Do let me know which of these Diwali recipes you liked best!
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Recipe :
Murukku
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
1 cup rice flour
2 tbsp flour
½ tsp chilli powder
1 tsp black sesame seeds
½ tsp carom seeds
½ tsp turmeric powder
½ tsp salt
Water for kneading
50g butter
oil for frying
Method:
Mix rice flour,turmeric powder, black sesame seeds, carom seeds, salt & butter.
Rub till it resembles bread crumbs.
Add water to make a smooth non sticky dough.
Grease the dough and fill in murukku maker.
Shape out murukku on butter paper squares. Seal the ends & fry in medium hot oil till crispy from both sides.
Remove, Cool & Store.
Mini Dry Fruit Samosa
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Ingredients:
Dough:
2 cup Flour
½ tsp Salt
2 tbsp butter
1 tsp carom seeds
Water
For Filling:
½ cup peanuts
½ cup cashew nuts
½ cup raisins
½ cup desiccated coconut
1 tsp coriander seeds
1 tsp fennel seed powder
1 tsp chilli powder
½ tsp garam masala powder
½ tsp black pepper powder
1 tbsp dry mango powder
1 tsp sugar powder
Salt to taste
2 tbsp oil
Oil to fry
Method:
Mix flour, salt, carom seeds, butter and rub the flour to resemble bread crumbs.
Add little water at a time and knead to a stiff dough. Set aside for 30 mins.
Lightly fry the cashew nuts, almonds, peanuts and remove aside.
Once cooled, crush to a coarse powder in a blender.
Heat 2 tbsp oil in a pan. add fennel seeds, coriander seeds and sauté till fragrant.
Switch of the heat and add desiccated coconut and sauté in the pan’s heat for a minute. Add the powdered spices, salt, sugar and mix well.
Mix together crushed dry fruits, spices, raisins to prepare filling.
Take a lemon sized ball of dough and roll it into a small roti. Cut in half and shape it into a cone.
Spoon filling into the cone and seal the edges with water.
Deep fry in medium hot oil and fry on low flame till light golden
Drain cool & store.
Khatta Meetha Poha Chivda
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
2 cups poha
½ cup peanuts
½ cup cashews
½ cup almonds
½ cup raisins
200 g sev (thick)
9-10 whole red chilies, chopped
10-12 curry leaves
3 tbsp oil+ oil for deep frying
For masala:
1 tbsp turmeric powder
2 tbsp red chilli powder
2 tbsp fennel seeds
1 tbsp coriander seeds
Salt to taste
¼ tsp citric acid
3 tbsp powdered sugar
2 tbsp dry mango powder
Method:
Heat oil in a pan, and fry peanuts till light brown. Remove to a large bowl.
Fry cashews, almonds and raisins as well.
Lastly, fry poha in batches on high flame till they puff up. Remove to same bowl.
Heat 3 tbsp oil in a pan. add fennel, coriander and saute till fragrant. Add dried red chilies, curry leaves and saute till curry leaves are crisp. Remove from heat and add all spices.
Add tempering to the poha mixture. Add sugar, citric acid, dry mango powder and mix well.
Cool & store.
Elo Jhelo Nimki
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Ingredients:
2 cup Flour
½ tsp Salt
2 tbsp butter
1 tsp carom seeds
Water as needed
Method:
Mix well flour, salt, and carom seeds
Add melted ghee and rub flour to resemble bread crumbs.
Add water to make a stiff but smooth dough.
Cover the dough & rest for 30 minutes.
Make lemon sized balls and roll a round disc like a puri.
Leaving one cm from each edge, make parallel slits at gap of 1 cm in the puri.
Apply a little water on the edges and roll to resemble a toffee.
Heat 2” oil in a pan. Fry the elo jhelos in medium hot oil till golden.
Cool & store.
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00:00 Intro
00:31 What are we making?
01:46 Murukku/ Chakli
05:01 Elo Jhelo Nimki
09:33 Mini Samosa
14:00 Khatta Meetha Chivda Poha
16:27 Outro
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