The Diwali holidays would be a little incomplete if you did not have delectable sweets and snacks at the ready when guests arrive with Diwali wishes. Here are some quick and simple Diwali nibbles recipes which you can make at home in almost no time at all.
Samosa
Triangular snacks, which are served with chutney and sauces. There are 2 kinds of fillings for samosa's, one is with veggies and the other with moong dal. The moong dal stuffing is aka dry stuffing and can be stored for a month.
Ingredients
- Moong dal (soaked in water overnite)
- All-purpose flour - two cups
- Vegetable oil - one cup
- Two green chillis
- One large spoon red chili powder
- One tablespoon Garam masala
- One tablespoon coriander powder
- One large spoon amchur (mango powder)
- One tablespoon cumin seeds
- A dash of asafetida
- Salt to taste
- Oil for frying
Steps
- Grind the soaked moong dal in a mixer with green chilies.
- In a heavy bottomed pan, heat the oil and add the cumin seeds, asafetida, coriander powder, red chilli, garam masala and the daal paste.
- Add mango powder and salt.
- Stir and mix until all the water evaporates and the blend dries.
- Mix all-purpose flour, salt and oil and mix.
- Add a little water to make a smooth dough
- Divide the dough into little balls.
- Roll the ball like a chapatti and divide it in half so you have two semi circles.
- Add some water to the perimeters and roll into the form of a cone.
- Fill the prepared blend in the cone and seal the sides tightly.
- Heat the oil and fry the prepared samosas on a low flame until golden brown in color.
- Drain on a kitchen towel, cool and store in a sealed jar.
- Serve with sauce and chutney.
Mathri
Ingredients
- All-purpose flour - One and half cups
- Wheat flour - Three quarter cup
- Yogurt - half cup
- Oil - 1/2 cup
- Carom seeds (ajwain) - two big spoon
- Black pepper seeds
- Oil for frying
- Salt to taste
Steps
- Mix together all-purpose flour, wheat flour, yogurt, oil, salt and ajwain seeds.
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- Add a little water to make a firm dough.
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- Make tiny balls out of the dough.
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- Roll the ball into a 2 in. diameter ball.
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- Prick the mathri with a fork in order that it does not puff when frying.
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- Stick a black pepper seed in the middle of the roundel.
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- Heat oil in a pan and fry the mathris on a middle heat until golden brown in color and crisp.
-
- Drain on a kitchen towel and store in an air tight container.
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- Serve with pickle and chutneys.
About the Author:
- Add mango powder and salt.
- Stir and mix until all the water evaporates and the blend dries.
- Mix all-purpose flour, salt and oil and mix.
- Add a little water to make a smooth dough
- Divide the dough into little balls.
- Roll the ball like a chapatti and divide it in half so you have two semi circles.
- Add some water to the perimeters and roll into the form of a cone.
- Fill the prepared blend in the cone and seal the sides tightly.
- Heat the oil and fry the prepared samosas on a low flame until golden brown in color.
- Drain on a kitchen towel, cool and store in a sealed jar.
- Serve with sauce and chutney.
Mathri
Ingredients
- All-purpose flour - One and half cups
- Wheat flour - Three quarter cup
- Yogurt - half cup
- Oil - 1/2 cup
- Carom seeds (ajwain) - two big spoon
- Black pepper seeds
- Oil for frying
- Salt to taste
Steps
- Mix together all-purpose flour, wheat flour, yogurt, oil, salt and ajwain seeds.
-
- Add a little water to make a firm dough.
-
- Make tiny balls out of the dough.
-
- Roll the ball into a 2 in. diameter ball.
-
- Prick the mathri with a fork in order that it does not puff when frying.
-
- Stick a black pepper seed in the middle of the roundel.
-
- Heat oil in a pan and fry the mathris on a middle heat until golden brown in color and crisp.
-
- Drain on a kitchen towel and store in an air tight container.
-
- Serve with pickle and chutneys.
About the Author:
About the author: Anukriti Parsai is a contributing member of the Diwali 2011 Network which provides event stories, media, articles and Blogs for the community
- All-purpose flour - One and half cups
- Wheat flour - Three quarter cup
- Yogurt - half cup
- Oil - 1/2 cup
- Carom seeds (ajwain) - two big spoon
- Black pepper seeds
- Oil for frying
- Salt to taste
Steps
- Mix together all-purpose flour, wheat flour, yogurt, oil, salt and ajwain seeds.
-
- Add a little water to make a firm dough.
-
- Make tiny balls out of the dough.
-
- Roll the ball into a 2 in. diameter ball.
-
- Prick the mathri with a fork in order that it does not puff when frying.
-
- Stick a black pepper seed in the middle of the roundel.
-
- Heat oil in a pan and fry the mathris on a middle heat until golden brown in color and crisp.
-
- Drain on a kitchen towel and store in an air tight container.
-
- Serve with pickle and chutneys.
About the Author:
- Wheat flour - Three quarter cup
- Yogurt - half cup
- Oil - 1/2 cup
- Carom seeds (ajwain) - two big spoon
- Black pepper seeds
- Oil for frying
- Salt to taste
Steps
- Mix together all-purpose flour, wheat flour, yogurt, oil, salt and ajwain seeds.
-
- Add a little water to make a firm dough.
-
- Make tiny balls out of the dough.
-
- Roll the ball into a 2 in. diameter ball.
-
- Prick the mathri with a fork in order that it does not puff when frying.
-
- Stick a black pepper seed in the middle of the roundel.
-
- Heat oil in a pan and fry the mathris on a middle heat until golden brown in color and crisp.
-
- Drain on a kitchen towel and store in an air tight container.
-
- Serve with pickle and chutneys.
About the Author:
About the author: Anukriti Parsai is a contributing member of the Diwali 2011 Network which provides event stories, media, articles and Blogs for the community who celebrate Deepavali yearly. Anukriti loves all aspects of the Diwali holidays and looks forward to the preparations as well as the event each year.Check out more nibbles for when guests arrives with Diwali wishes as well as some of the weirdest and funniest video's we are able to find on the Internet...oh and you may find a couple of engaging Blog content.