3 Diwali Snacks in 15 minutes I Snacks Recipes I Pankaj Bhadouria

3 Diwali Snacks in 15 minutes I Snacks Recipes I Pankaj Bhadouria

Get Diwali Ready with these 3 Diwali snacks that you can make in 15 minutes each!
These Diwali recipes are mini Moong dal kachori, Nippattu and ribbon pakora.
Making moong dal kachori is a long process where we first need to soak the moong dal, grind it, sauté it till dry and then use it to make the filling. But I have cut short the process and made the moong dal kachoris in just 15 minutes. Watch the video to check my trick!
Nippattu is a Gluten free mathri that is made using rice flour and gram flour that is Basen. Ribbon pakoda is a very crispy, thin, farsaan that is made with moong dal flour, rice flour and besan put together.
All these snacks are are very crisp and crunchy and can be stored for a very long time. Do checkout these 3 Diwali snacks and let me know which one is your favourite.

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Recipe :

NIPPATTU
Preparation time: 5 minutes
Cooking time: 10 minutes:
Serves: 8-10

Ingredients:
2 tbsps roasted peanuts
1 cup rice flour
½ cup gram flour
1 tbsp white sesame seeds
2 tbsps shredded curry leaves
2 tbsps chopped fresh coriander leaves
1 tsp red chilli powder
½ tsp cumin seeds
Salt to taste
2 tbsp ghee
Oil for deep frying

Method
Crush the roasted peanuts.
Take rice flour gram flour, crushed peanutwhite sesame seeds, curry leaves, coriander leaves, red chilli powder, cumin seeds, salt, ghee in a bowl ans rub well.
Add lukewarm water as required and knead into a soft dough.
Grease a butter paper with some ghee, place a marble sized ball of the dough and place it over the greasedpaper and roll into a small mathri.
Dock with a fork.
Heat 2” oil in a kadai. Gently slide in the mathris a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
Allow to cool. Store in an air tight
container and serve as required.


Ribbon Pakora
Preparation time: 5 minutes
Cooking time: 10 minutes:
Serves: 8-10

Ingredients:
1 cup moong dal flour
1 cup rice flou
¼ tsp asafoetida (hing)
1 tsp red chilli powder
Salt to taste
2 tbsp hot oil

Method:
Mix together moong dal flour and rice flour in a bowl. Add asafoetida and red chilli powder, salt and mix well. Make a well in the centre and add 2 tsps oil and water and mix well. Knead to a soft dough.
Heat 2” oil in a kadai.
Grease a chakli press with oil, attach a ribbon pakoda plate in it. Put a portion of the dough into it and press out ribbons directly into hot oil. Deep-fry till golden and crisp, drain on absorbent paper.


Moong dal Kachori
Preparation time: 5 minutes
Cooking time: 10 minutes:
Serves: 8-10

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 to taste
1 tbsp dried mango powder
2 tsp powdered sugar
1 tbsp lemon juice
¼ cup raisins
Method:
Add ghee, salt to the flour and rub well.
Add a little water at a time to knead to a stiff, smooth dough.
Grind the fried moong dal to a coarse powder.
Heat ghee in a non-stick pan, add cumin seeds, fennel seeds, and sauté for 1 minute.
Add turmeric powder, red chilli powder, coriander powder, cumin powder and mix well.
Moong dal powder, salt, dried mango powder, powdered sugar, raisins and mix well. Cook for 1-2 minutes.
Add lemon juice, mix well and take the pan off the heat.
For making kachoris, take a portion of the dough and shape it into a ball. Press and make a cavity in the centre, stuff it with a portion of the prepared mixture, bring the sides in the middle and press to seal.
Lightly shape it into a ball and flatten it slightly.
Heat 2” oil in a pan. Deep fry the prepared kachoris on medium low heat till golden and crisp. Drain on an absorbent paper. Cool completely and store.

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