Festival Season: Learn to Make Delicious Diwali Snacks from Chef Pankaj Bhadoriya

The festive season is upon us, and what better way to celebrate Diwali than by preparing some traditional, mouth-watering snacks that bring joy and togetherness? Diwali, known for its vibrant lights, decorations, and family gatherings, is incomplete without a spread of delicious treats. Chef Pankaj Bhadoriya, renowned for her innovative yet traditional recipes, shares some easy and delightful Diwali snack recipes that you can make at home.

Here are a few simple recipes from Chef Pankaj Bhadoriya that you can try this Diwali season:

1. Chakli (Murumura Chakli)

A popular snack made with rice flour and besan (gram flour), Chakli is crispy, savory, and perfect for Diwali celebrations. Chef Pankaj’s version adds a unique twist by incorporating puffed rice (murmura) into the recipe for extra crunch.

Ingredients:

• 1 cup rice flour
• ½ cup besan (gram flour)
• 1 cup puffed rice (murmura), crushed
• 2 tbsp sesame seeds
• 1 tsp ajwain (carom seeds)
• ½ tsp red chili powder
• ½ tsp turmeric powder
• Salt to taste
• Water as needed
• Oil for frying

Method:

1. Heat a pan and dry roast the puffed rice until they are crispy. Crush them lightly.
2. In a mixing bowl, combine rice flour, besan, sesame seeds, ajwain, red chili powder, turmeric, and salt.
3. Add the crushed puffed rice and mix well.
4. Gradually add water to form a smooth dough.
5. Fill a chakli maker with the dough and press out the chaklis onto a parchment-lined tray.
6. Heat oil in a pan and fry the chaklis on medium heat until golden and crispy.
7. Drain on paper towels and let them cool. Serve with chutney or enjoy them as is.

2. Kachori

Kachori is a deep-fried, flaky pastry stuffed with a spicy filling. Chef Pankaj Bhadoriya makes her Kachori easy to prepare, ensuring it remains crisp on the outside and flavorful on the inside.

Ingredients:

• 1 cup maida (all-purpose flour)
• 2 tbsp semolina (rava)
• 2 tbsp ghee or oil
• Salt to taste
• Water as needed

For the Filling:

• 1 cup moong dal (yellow lentils), soaked for 1-2 hours
• 1 tsp cumin seeds
• 1 tsp ginger paste
• 1 green chili, chopped
• 1 tsp garam masala
• ½ tsp red chili powder
• Salt to taste
• 1 tbsp oil

Method:

1. Prepare the dough by mixing maida, semolina, ghee, and salt. Add water little by little to form a smooth, stiff dough. Cover and set aside.
2. For the filling, heat oil in a pan, and sauté cumin seeds, ginger paste, and chopped green chili.
3. Add soaked moong dal and cook until the dal is soft but not mushy. Add garam masala, red chili powder, and salt. Set aside to cool.
4. Divide the dough into small balls, roll them into small discs, and place a spoonful of the moong dal filling in the center. Fold the edges to seal the filling.
5. Heat oil in a pan and deep fry the kachoris on medium heat until golden brown and crispy.
6. Serve with tangy tamarind chutney or yogurt dip.

3. Stuffed Mathri

Mathri is a popular Indian snack often made during festivals, and Chef Pankaj’s stuffed version is both savory and aromatic. This flaky, crisp snack is filled with spiced potato or paneer.

Ingredients:

• 1 cup whole wheat flour
• 1 tbsp carom seeds
• 1 tbsp ajwain
• ½ tsp chili powder
• Salt to taste
• 2 tbsp ghee
• Water as needed

For the Filling:

• 2 boiled potatoes, mashed
• 1 green chili, finely chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• 1 tbsp chopped coriander leaves

Method:

1. In a mixing bowl, combine whole wheat flour, carom seeds, ajwain, chili powder, and salt. Add ghee and rub it into the flour until the mixture resembles breadcrumbs.
2. Gradually add water to form a firm dough. Cover and set aside.
3. For the filling, combine the mashed potatoes with green chili, cumin powder, coriander powder, salt, and chopped coriander leaves.
4. Roll out the dough into small discs, place a spoonful of the filling in the center, and fold the edges to seal the filling.
5. Heat oil in a pan and deep fry the stuffed mathris until they are golden and crispy.
6. Serve hot or store in an airtight container for later.

4. Gajar Halwa (Carrot Halwa)

No festival season is complete without some sweet dishes, and Gajar Halwa is a Diwali favorite. This warm, aromatic dessert is made with fresh carrots, milk, and ghee. Chef Pankaj shares a simple recipe that guarantees a delicious treat.

Ingredients:

• 4 medium carrots, grated
• 1 cup full-fat milk
• ½ cup sugar (adjust to taste)
• 2 tbsp ghee
• ½ tsp cardamom powder
• Chopped nuts (cashews, almonds, pistachios) for garnishing

Method:

1. Heat ghee in a pan and add grated carrots. Sauté for 2-3 minutes.
2. Add milk and cook on low heat until the carrots become soft and the milk reduces.
3. Add sugar and cardamom powder, and cook until the halwa thickens and becomes a pudding-like consistency.
4. Garnish with chopped nuts and serve warm.

5. Rava Ladoo

A quick and easy sweet, Rava Ladoo is a Diwali favorite. Chef Pankaj makes this dessert using semolina, ghee, and sugar, flavored with cardamom.

Ingredients:

• 1 cup semolina (rava)
• ½ cup ghee
• ¾ cup sugar
• ½ cup milk
• ½ tsp cardamom powder
• Chopped nuts for garnishing

Method:

1. Heat ghee in a pan and roast the semolina on low heat until it turns golden brown and aromatic.
2. Add milk and sugar, and stir until the mixture thickens and the sugar dissolves.
3. Add cardamom powder and mix well.
4. Once the mixture cools slightly, shape it into small laddoos.
5. Garnish with chopped nuts and serve.

Conclusion

Diwali is the perfect time to experiment with traditional snacks and sweets, and Chef Pankaj Bhadoriya’s easy-to-follow recipes ensure that you can enjoy the festival’s delights with family and friends. These homemade treats are a great way to make Diwali celebrations even more special, filled with love, flavor, and joy. Try these recipes, and you’re sure to make your Diwali celebrations even more memorable!