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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:

  1. 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.
  2. Add water gradually to make a semi-soft dough.
  3. Put oil on the dough and spread evenly.
  4. Rest the dough for 5-10 minutes.
  5. After that, knead the dough again for 2-3 minutes. Make medium sized balls out of it.
  6. Sprinkle some flour on the base and roll one ball thin. Spread ghee on it and sprinkle flour over it.
  7. 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.
  8. Roll it again like a poori. Deep fry it in hot oil and on low medium flame until turns brown.
  9. Fry all the other pooris in a similar way.
  10. 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:

  1. Take all-purpose flour, suji, sugar, kalonji, black pepper powder, salt and ghee in a bowl.
  2. Mix well until ghee and maida blend well together.
  3. Take water in parts and make a tough dough.
  4. Put oil on it and spread on the entire dough. Rest it for 5 minutes. Leave it covered.
  5. Knead the dough again for 2-3 minutes.
  6. The dough is ready to make namakpares.

For Gol Namakpare –

  1. Take a big portion from the dough and roll it of medium thickness.
  2. Take a nozzle and use its back to cut round shaped pieces of it.
  3. Collect all the pieces on a plate.

For Chauko Namakpare –

  1. Take another big portion from the dough and roll it of medium thickness.
  2. 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.
  3. Collect all the pieces on a plate.

For Jhalli Namakpare –

  1. Take small portion of the dough and roll it thin. Take a knife and make it square-shaped by cutting all the extra edges.
  2. Using a knife, make parallel cuts inside the square roti. Remember not to cut the edges!
  3. Now hold two adjacent sides of the roti and join them with their opposite ends.
  4. Make other jhalli namakpares in the similar way and collect all on a plate.

For Diamond Namakpare –

  1. Take another big portion from the dough and do not roll it thin.
  2. 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.
  3. Collect all the pieces on a plate.

For deep frying,

  1. Fry in hot oil on low medium flame. Stir continuously to avoid burns. 
  2. Sieve extra oil from the namkeens and put them on a plate.
  3. 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:

  1. 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.
  2. Knead the dough again for 5-6 minutes until you get a smooth dough.
  3. Cut equal and small portions of it.
  4. Sprinkle some flour on the base. Take a small ball and roll it as thin as possible.
  5. Cut parallel pieces of it. I took long pieces. You can make your desired cut sizes.
  6. Fry them in hot oil but on low flame. Remember the papad namkeens get ready within a minute or two. So, avoid burning them.
  7. 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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