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Diwali Recipes #diwalisnacks Special DIWALI RECIPES 6 Crispy Namkeen Snacks – Bazaar Jaisa Taste Ghar Pe bahut Easy & Quick Recipes. these Diwali recipe 6 crispy Namkeen snacks. Diwali 2025 with these easy Diwali recipes and instant namkeen recipes – perfect Diwali snacks for guests and family get-togethers. Enjoy crispy namkeen recipes, quick Diwali snacks, and Diwali special namkeen made effortlessly at home. From Indian snacks to festival namkeen and tea time snacks, explore endless Diwali snack ideas and Diwali namkeen to make your celebrations even more delightful!

Preparation time - 20 minutes
Serving - 8
Sweet Mathri (Khajur Shankarpare): [00:39]
Poha Chivda Namkeen: [02:34]
Chakli: [05:57]
Namakpare (Salted Crackers): [10:42]
Moong Dal Mathri: [13:49]
Shakarpare (Sweet Crackers): [17:21]

1. Sweet Mathri (Khajur Shankarpare)
Wheat Flour: 2 bowls
Semolina (Suji): 1/2 cup
White Sesame Seeds: 2 tbsp
Desiccated Coconut: 1/4 cup
Cardamom Powder: 1 tsp
Salt: 1 pinch
Ghee: 1/3 cup
Jaggery (Gud): 1 cup
Water: 1.5 cups
Oil: For frying

2. Poha Chivda Namkeen
Poha (Flattened Rice): 500g
For the Masala Powder:
Coriander Seeds: 2 tbsp
Cumin Seeds: 1 tbsp
Fennel Seeds: 2 tbsp
Kashmiri Red Chili Powder: 2 tbsp
Black Salt: 1 tbsp
Salt: To taste
Turmeric Powder: 1 tsp
Chaat Masala: 1 tbsp
Asafoetida (Hing): 1/2 tsp

For Frying:
Oil: For frying
Raw Peanuts: 1 cup
Roasted Gram Dal: 1 cup
Dry Coconut (sliced)
Almonds: 1/2 cup (approx 50-60g)
Cashews (halved):
Raisins: 1/2 cup
Curry Leaves: 1/2 cup
Final Additions:
Oil: 2 tbsp (for tempering the masala)
Sugar (powdered): 2-3 tbsp

3. Chakli
Rice Flour: 2 cups
Roasted Gram Dal (Dalia): 1/4 cup
Moong Dal: 1/4 cup
Salt: To taste
Turmeric Powder: 1/2 tsp
Asafoetida (Hing): 1/4 tsp
Cumin Seeds: 1 tsp
Carom Seeds (Ajwain): 1 tsp (crushed)
White Sesame Seeds: 1 tbsp
Cumin Powder: 1/2 tsp
Red Chili Powder: 1 tsp
Oil: 2.5 tbsp (hot, for 'moin')
Warm Water: As needed for kneading
Oil: For frying

4. Namakpare
Wheat Flour: 2 cups
Semolina (Suji): 4 tbsp
Carom Seeds (Ajwain): 1 tsp
Black Pepper Powder: 1/2 tsp
Oil: 1/4 cup (for 'moin')
Salt: 1 tsp (or to taste)
Water: As needed for stiff dough
Oil: For frying

5. Moong Dal Mathri
Moong Dal: 1/2 cup (soaked for 2 hours)
Semolina (Suji, fine): 1/4 cup
Nigella Seeds (Kalonji): 1/2 tsp
Carom Seeds (Ajwain): 1/2 tsp (crushed)
Cumin Seeds: 1/2 tsp
Asafoetida (Hing): 2 pinches
Salt: To taste
Turmeric Powder: 2 pinches
Kasuri Methi (Dried Fenugreek Leaves): 1 tsp
Amchur Powder (Dry Mango Powder): 1/2 tsp
Baking Soda: 2 pinches
Ghee (melted): 1 tbsp
Wheat Flour: 1 cup
For Saata (Paste):
Ghee: 1 tbsp
Flour: 1 - 1.5 tbsp
Wheat Flour: For dusting
Oil: For frying

6. Shakarpare
Maida (All-Purpose Flour): 500g (approx. 3 cups)
Ghee (melted): 5 tbsp (approx. 1/2 cup or 125g)
Salt: 1 pinch
Warm Water: As needed for kneading
Oil: For frying
For Sugar Syrup (Chaashni):
Sugar: 500g
Water: 250ml (half the amount of sugar)
Cardamom Powder: A little


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