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6 Quick & Easy Diwali Snacks Recipes| ६ आसान और मज़ेदार दिवाली का नाश्ता| Diwali
Namkeen Snacks
Festivals are mood-freshening…
mind-refreshing… & a long break from everyday hustle & bustle. I
especially wait for all through the year for my favourite – Diwali! I still
remember watching my mom and grandma doing Diwali snacks preparation in the
kitchen. Following their recipes and introducing my own preferences I make
varieties of Diwali snacks at home now. This year, I have brought to you these
Diwali special recipes which I am sure will satisfy your taste buds too.
Hi Friends,
Happy Diwali month! I have brought to you
6 quick & easy Diwali snacks recipes to exhilarate your festive mood. You
can certainly make them easily in your kitchen with a few basic ingredients.
Just follow my instructions and make these 6 asan aur mazedar Diwali ka nashta
at home.
Let’s get started with the recipes.
Recipe 1: Layered Poori
Ingredients:
- All-purpose flour/ maida – 1 cup
- Red chilli powder – ¼ tsp
- Kalonji/ kalo jeera/ black cumin – 1 tsp
- Salt – 1 ¼ tsp
- Powdered sugar -1/4 tsp
- Ghee – 2 tbsp (hot)
- Water – to knead the dough
- Oil – 1 tbsp (for resting the dough)
Method:
- Put maida, red chilli powder, kalonji, salt, sugar and ghee together in a bowl. Mix well and check for if ghee is mixed well with maida.
- Add water gradually to make a semi-soft dough.
- Put oil on the dough and spread evenly.
- Rest the dough for 5-10 minutes.
- After that, knead the dough again for 2-3 minutes. Make medium sized balls out of it.
- Sprinkle some flour on the base and roll one ball thin. Spread ghee on it and sprinkle flour over it.
- Using a knife, cut the roti from its middle towards its perimeter. Now, hold one cut end and start rolling towards the other end. Press the cone-shaped dough with your palm on the base. Poori ball is ready.
- Roll it again like a poori. Deep fry it in hot oil and on low medium flame until turns brown.
- Fry all the other pooris in a similar way.
- Serve them hot.
Recipe 2,3,4,5: Gol Namakpare, Chauko Namakpare, Jhalli Namakpare & Diamond Namakpare
Ingredients:
- All-purpose flour – 2 cups
- Suji/ semolina/ rava – 3 tbsp
- Powdered sugar – 1tsp
- Kalonji/ kalo jeera/ black cumin – 2 tsp
- Black pepper powder – 1 tsp
- Salt – 2 tsp
- Ghee (hot) – 4tbsp
- Water – to knead the dough
- Oil- 1 tbsp
Method:
- Take all-purpose flour, suji, sugar, kalonji, black pepper powder, salt and ghee in a bowl.
- Mix well until ghee and maida blend well together.
- Take water in parts and make a tough dough.
- Put oil on it and spread on the entire dough. Rest it for 5 minutes. Leave it covered.
- Knead the dough again for 2-3 minutes.
- The dough is ready to make namakpares.
For Gol Namakpare –
- Take a big portion from the dough and roll it of medium thickness.
- Take a nozzle and use its back to cut round shaped pieces of it.
- Collect all the pieces on a plate.
For Chauko Namakpare –
- Take another big portion from the dough and roll it of medium thickness.
- Make parallel cuts with a knife all over it. Make another set of parallel cuts at 90 degrees of the previous cuts. Square pieces will be found.
- Collect all the pieces on a plate.
For Jhalli Namakpare –
- Take small portion of the dough and roll it thin. Take a knife and make it square-shaped by cutting all the extra edges.
- Using a knife, make parallel cuts inside the square roti. Remember not to cut the edges!
- Now hold two adjacent sides of the roti and join them with their opposite ends.
- Make other jhalli namakpares in the similar way and collect all on a plate.
For Diamond Namakpare –
- Take another big portion from the dough and do not roll it thin.
- Make parallel cuts with a knife all over it. Make another set of parallel cuts at 45 degrees of the previous cuts. Diamond pieces will be found.
- Collect all the pieces on a plate.
For deep frying,
- Fry in hot oil on low medium flame. Stir continuously to avoid burns.
- Sieve extra oil from the namkeens and put them on a plate.
- Serve hot or store in an air-tight jar when cool.
Recipe 6: Papad Namkeens
Ingredients:
- Besan/ gram flour – ½ cup
- Powdered urad dal – ¼ cup
- Maida/ all-purpose flour – 2 tbsp
- Salt – ¼ tsp
- Baking soda – a pinch
- Black pepper powder – ¼ tsp
- Oil – ½ tbsp oil
- Water – to knead the dough
- Oil – 2 tbsp
Method:
- Take besan, urad dal, maida, salt, baking soda, black pepper and oil in a bowl. Add water in parts and make a dough (sticky!). Pour some oil on it and rest it covered for at least half an hour.
- Knead the dough again for 5-6 minutes until you get a smooth dough.
- Cut equal and small portions of it.
- Sprinkle some flour on the base. Take a small ball and roll it as thin as possible.
- Cut parallel pieces of it. I took long pieces. You can make your desired cut sizes.
- Fry them in hot oil but on low flame. Remember the papad namkeens get ready within a minute or two. So, avoid burning them.
- Serve them hot on a plate.
If you make these recipes at home, please
share some pictures here.
Thank You.
You can also watch my other recipes –
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