From Pistachio Samosa To Moong Dal Kachori, 8 Delicious Diwali Snack Recipes To Try At Home!

It’s officially Diwali week! The time to celebrate this beautiful festival of lights with decorations, cute outfits, and food. Food is a crucial aspect of a party, especially snacks, making Diwali an incomplete celebration without it. As Diwali approaches, so do the famous Diwali parties, where food plays an important role. But finding good and easy Diwali snack recipes is always a major task. To get that personal touch at parties, people tend to cook for their guests. So, here are some delicious snack recipes that you can offer your guests at your Diwali house parties. Also, do let us know which of these Diwali snack recipes you liked the most.

Best Diwali Snack Recipes To Try At Home

Here are 8 Diwali snack recipes from different chefs that you can try and enjoy at home!

1. Pistachios Cheese Balls By Chef Ajay Chopra

Ingredients:

For pistachio and cheese dough:

• 200 g cream cheese
• 100 g feta cheese
• 2 tsp dried cranberries
• 1 tsp chopped parsley
• 1/2 tsp cinnamon powder
• 1 tsp honey
• 1/2 cup chopped pistachios

For outer coating:

• 1/4 cup chopped pistachios
• 2 tsp chopped cranberries
• 1 tsp chopped parsley

Method For This Diwali Snack Recipe:

• In a bowl, combine cream cheese, feta cheese, dried cranberries, and chopped parsley, cinnamon powder, honey, and chopped pistachios. Mix until smooth and well combined into a dough.
• Portion out the mixture to create uniform balls.
• Mix chopped pistachios, chopped cranberries, and parsley in a bowl.
• Roll each cheeseball in the chopped pistachios, cranberries, and parsley mixture until well coated.
• To firm up, place the coated balls in the fridge for at least half an hour.
• Serve these delightful pistachio and cheese balls as an appetiser or snack.

2. Pistachio Samosa By Chef Neha Deepak Shah

Ingredients: 

• 1/2 cup shelled pistachio
• 1/4 cup grated mawa
• Cardamom powder
• Little powdered sugar
• Samosa sheets
• All-purpose flour
• Rose petals

Method For This Diwali Snack Recipe:

• Dunk-shelled pistachio in boiling water for 2 minutes, and as the skin becomes loose, easily peel off the skin of the pistachio.
• Make the filling for the samosa with pistachios, and grated mawa.
• Mix little maida with water and use this batter to stick the samosa.

Additional Tips:

• Do not overstuff the filling or else it will come out.
• You can store these samosas at room temperature for 2 days.
• These can be frozen and air-fried when needed.

Also Read: 8 Delish-Yet-Healthy Chakhna Options To Serve At Your Diwali Parties

3. Matki Dosa By Kamal Kanth, Executive Chef, Sambarpot

Ingredients:

For Chettinad Masala:

• 2g mustard seeds
• 1g fennel seeds
• 2g whole red chilies
• 8g garlic
• 1g curry leaves
• 45g Chettinad masala powder
• 1g whole black pepper
• 20ml coconut milk
• 5g salt

For Handi Dosa:

• 1 Matka/Handi
• 250g paneer
• 50g shredded cheese
• 20g eggless mayonnaise
• 50g mixed vegetables (onion, carrot, cabbage)
• 30ml refined oil
• 10g gunpowder (spice blend)
• 120g Dosa batter

Method For This Diwali Snack Recipe:

• Heat oil in a pan and add Chettinad masala, fennel seeds, red chillies, and curry leaves.
• Add paneer and cook for 2-3 minutes.
• Transfer this gravy to handi/matka.
• Heat dosa batter in a tawa, add gunpowder with oil, and cook for 1 minute.
• Add mixed vegetables to the dosa and spread evenly.
• Top the dosa with shredded cheese and eggless mayonnaise.
• Cook the dosa for 20 seconds.
• Fold the dosa into a triangular shape and place it in the handi/matka.
• Garnish with chopped onions and eggless mayonnaise on top.

4. Dahi Bhalla Papdi Chaat By The Tastes Of India Podcast On Audible

Ingredients:

For Bhalla:

• 1 cup black gram dal/urad dal (soaked for 4 hours)
• 1 tsp ginger
• Salt
• Oil

For Sweetened Curd:

• 3 cups chilled curd (or as needed)
• 3/4 cups of powdered sugar (or as needed)

Bhalla Papdi Chaat:

• 8 Bhalla’s
• 12 crisp papdi
• Salt
• 2 boiled potatoes medium
• 1/2 cup boiled chickpeas
• 1/4 cup green chutney
• 1/4 cup dates and tamarind chutney
• 1 tsp roasted cumin powder
• 1/2 tsp chaat masala (as per taste)
• 1/2 tsp red chilli powder
• 1 tsp fresh coriander leaves
• Nylon sev
• 2 tsp pomegranate
• Red Chutney (as per taste)

Method For This Diwali Snack Recipe:

• Grind the blackgram dal with ginger paste and very little water for a smooth batter.
• Add salt and beat the batter with your fingers against the wall of the bowl.
• Beat again after adding a small amount of heated oil.
• To check the batter, drop a tiny bit of batter in water; if the batter is floating, it’s ready to fry.
• Heat oil and fry small balls of the batter until golden brown.
• Immediately put the small balls (bhalla) in a bowl of lukewarm water and let it soak for 8-10 minutes.
• Remove any extra water from each bhalla and set it aside.
• In a bowl, add salt and sugar to the yoghurt, whisk it until smooth, and keep it in the refrigerator.
• Arrange the papdis on a plate.
• Place bhallas and some chopped potatoes on each papdi.
• Cover with chilled yoghurt and top with some boiled chickpeas.
• Add a small amount of sweet tamarind chutney and green chutney.
• For those who like it spicier, add red chutney.
• Add a small pinch of salt, red chilli powder, chaat masala, and cumin powder.
• Serve right away after garnishing with pomegranate seeds, sev, and coriander leaves.

Also Read: From Crown Royale To Pataaka Punch, 12 Best Diwali Cocktail Recipes That Will Light Up Your Celebrations!

5. Bajre Ka Chiwda By Chef Varun Inamdar, Godrej Vikhroli Cucina Millets Cookbook

Ingredients:

• 1 cup roasted and puffed bajra millets
• 3 tsp soyabean oil
• 1/4 cup roasted gram dal
• 1/4 cup roasted peanuts
• 2 green chillies
• 1/8 cup packed curry leaves
• 1/2 tsp hing or asafoetida powder
• 1/4 tsp turmeric powder
• 1 tsp powdered sugar
• 1 tsp salt

Method For This Diwali Snack Recipe:

• Heat a deep pan and roast the puffed bajra millets again, even if they are roasted, and set them aside.
• In the same pan, heat soybean oil and add green chillies and curry leaves.
• Add in roasted gram dal, roasted peanuts, and hing or asafoetida powder.
• Switch off the heat and mix in the sugar, salt, and roasted bajra puffs.
• Mix thoroughly, let cool fully, and then store in an airtight container.

6. Paneer Bread Pakoda By Chef Varun Inamdar, Godrej Vikhroli Cucina Millets Cookbook

Ingredients:

• 8 bread slices
• Sunflower oil

For Batter

• 1 cup gram flour, untoasted
• 1/2 cup jowar flour, untoasted
• 2 tsp rice flour
• 1/4 tsp turmeric
• Salt
• 1 cup water

For Stuffing

• 1 cup Godrej Jersey paneer, crumbled
• 1/2 tsp garlic paste
• 1/4 tsp turmeric
• 1/2 tsp chilli powder
• 1/4 tsp garam masala
• 1/2 tsp chaat masala
• Salt
• 2 tsp coriander, finely chopped

Method For This Diwali Snack Recipe:

• Mix all the ingredients mentioned for stuffing in a bowl, adjust for seasoning, and set aside.
• Mix all ingredients mentioned for the batter in a bowl till it’s lump-free and keep aside.
• Sandwich a scoop of the mixture between 2 slices of bread.
• Cut the sandwich into four pieces, either in small triangles or small squares.
• Heat sunflower oil in a kadhai and dip each piece into the batter and carefully drop it in hot oil.
• Fry the pakodas on medium to high flame till they are crisp and golden brown.
• Serve with your choice of chutney or ketchup or fried and salted green chillies.

Also Read: Diwali 2024: Chef Kunal Kapur Shares Simple Recipe For Dry Fruits Barfi; Recipe Inside | Curly Tales

7. Khare Shankarpali By Chef Dassana Amit

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/4 cup fine rava/sooji
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp cumin seeds (jeera)
• 1/2 to 2/3 tsp crushed black pepper
• 1/2 teaspoon salt
• Oil/ghee
• 1/2 cup milk

Method For This Diwali Snack Recipe:

• Mix whole wheat flour and rava/sooji in a bowl or plate.
• Add ajwain, jeera, black pepper, and salt (according to your taste), and mix it well.
• Heat ghee or oil in a pan until it’s warm, and add that warm melted ghee or oil to the flour mix.
• Mix it with a spoon and then with your fingertips to create a bread-crumb-like consistency.
• Take a bit of the mixture and check if it gathers and holds itself properly.
• Add room-temperature milk in portions to the dough and mix, followed by kneading (water can also be used instead).
• Knead until you get a firm and not too soft dough.
• Cover the dough with cotton or muslin that has been moistened.
• Allow the dough to rest at room temperature for 20 to 30 minutes.
• Roll the dough into a log after kneading it once more.
• Divide the dough into three parts and roll it into discs or circles.
• The circle should be 6 to 7 inches in diameter with a 5 to 7 mm thickness. Ensure that it is not too thick or thin in thickness, and cut the dough into diamond or square shapes.
• Separate the diamonds, cover them with a napkin, and heat the oil in a pan.
• Add shankarpali pieces in medium-hot oil until they become golden.
• Drain them on kitchen paper towels to remove excess oil and store them in an airtight container or jar.

8. Moong Dal Kachori By Pankaj Bhadouri

Ingredients:

• 1½ cups refined flour
• 2 tbsp ghee
• 1 ½ cup fried moong dal
• 2 tsp ghee
• 1 tsp crushed fennel seeds
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• ½ tsp cumin powder
• Salt
• 1 tbsp dried mango powder
• 2 tsp powdered sugar
• 1 tbsp lemon juice
• 1/4 cup raisins

Method For This Diwali Snack Recipe:

• Add ghee and salt to the flour and mix it well.
• At a time, add a little water to knead to a stiff, smooth dough.
• Grind the fried moong dal into a powder.
• Heat ghee in a non-stick pan, add cumin seeds and fennel seeds, and mix it well for 1 minute.
• Mix thoroughly after adding the cumin, coriander, turmeric, and red chilli powders.
• Add moong dal powder, salt, dried mango powder, powdered sugar, and raisins, and mix well.
• Cook for 1-2 minutes.
• Add lemon juice and take the pan off the heat after mixing it well.
• For kachoris, take a portion of the dough and shape it into a ball.
• Press and make a hole in the centre, stuff it with some of the prepared mixture, bring the sides in the middle, and press to seal.
• Flatten it a little and gently form it into a ball.
• Heat oil in a pan. and deep fry the kachoris on medium-low heat till golden.
• Drain on absorbent paper. Cool completely and store.

Also Read: This Kerala Style Prawns Masala Is Sea-mply The Best; Recipe Inside

So, do share which snack recipes you tried during Diwali.

Cover Image Credit: Canva Pro

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