Diwali Snacks: – Inseparable from the great festival of Dussehra which takes place twenty days before, Diwali commemorates the return of Rama to Ayodhya. Its inhabitants had then illuminated the streets where the king passed with dip lamps.
Diwali is the festival of lights, where gifts and fireworks are offered. The festivities last five days, of which the third, the most important is dedicated to the goddess Lakshmi.
The other four being associated with different legends and traditions.BesidesHindus, Sikhs, and Jains also celebrate Diwali, attaching to it other symbolic values and different historical references.
In Nepal, the majority of religion is Hinduism, Diwali is celebrated under the name of Tihar. It is celebrated in a manner quite similar to what happens in India, with lights, exchanges of gifts, fireworks and firecrackers, as well as by parties given in the Lakshmi’s honor.
Ganesh is associated with Lakshmi during the Tihar celebrations and the festivities extend over five days. We celebrate the Diwali festival where streets and houses are decorated with lights, where gifts are given and time is spent with family and friends.
We prepare various delicious dishes and snacks making the festival the day of food. Let’s see some of the snacks that we can prepare ourselves on Diwali.
List Of 10 Delicious Diwali Snacks Recipes That Make You and Your Family Happy Instantly
Samosais stuffed dumpling from Pakistan and India. Samosa is made from a simple dough on which various fillings such as vegetables, chicken, minced meat or fish are spread or laid. The dough is then folded into a triangle, fried and served. Samosa is offered as a snack in food stalls and in restaurants as appetizers. The dumplings were first mentioned in writing in the 11th century in Persia. From here they reached Central Asia on the Indian subcontinent.
Here they developed into the Samosa, which today are loved worldwide and consumed as a snack by food stalls and takeaways. They are the closest thing to Latin or Spanish empanadas, but they have a delicious Indian touch, stuffed with potatoes and peas, which will make you suck your lips. They are tasty triangular fried empanadas, the favorite snack on any street, which is also served in fine restaurants. It can be accompanied by sweet or sour sauces.
Samosaswill satisfies hunger and is a kind of fast food sold everywhere in the streets and markets. They are spicy, nourishing and crunchy which you can eat when you are tired of all the sweet dishes. The dough for samosa kneads fresh, sometimes flaky, but the filling can be any. Most often, potatoes, beans, carrots, peas, green beans, and onions are used. Traditionally, they add a lot of hot spices: chili, Zira, coriander, turmeric, etc. They are then fried in a large amount of oil and served hot. The dish is vegetarian. The dough should be crispy.
To do this, melted butter, a little warm water, and salt are added to the flour. Knead the dough, which is soft. Vegetables for filling are preliminarily prepared: bean cultures are boiled into porridge, carrots and green beans are fried, stewed potatoes with spices. Then all the components of the filling are mixed, spices are added (pepper, chili, Zira, coriander, turmeric, etc.).
The dough is divided into pieces, each of which is rolled into a cake. In the middle of the cake, spread the filling, then pinch the samosa. Samosas are fried on both sides in a large amount of oil (can be fried in unrefined oil, which will give the finished dish a slight bitterness). Samosas are has eaten hot. The charm of Samosas lies in the many different fillings.
A basic variant is a samosa with spicy potato pieces, onions, and peas. Other variants include chicken, lamb or goat. In Bengal Samosa is very popular with cauliflower (fulkopir shingara) or with the Indian cream cheese Khoa. In addition to the hearty snacks are also sweet Samosa, which is filled with dried fruits or coconut.
Pakodas are golden and crispy masitas, which in the streets of Nepal and India are very easy to find. They can have cauliflower or other vegetable fillings. They are usually made from chickpea flour, although they can also be made from corn. So even though it is a fry, it does not fall heavy on the stomach. They are perfect to consume with tea and with friends, especially in monsoons and winters.
It is widely known not only in India and Nepal but also in other Asian countries. It is a vegetable in pastry (a batter), fried to a crisp and incomparably tender inside. The main advantages of this dish include the speed and ease of preparation, the composition of both the simplest and more complex ingredients. It is possible to prepare an economical option (from one type of vegetable), as well as the absence of any spices, spices, and salt.
Pakoda is eaten immediately after cooking, but even after cooling, the palatability does not deteriorate significantly. Pakoda can be prepared from one vegetable, from a combination of various vegetables, from chicken, from paneer, as well as from bread. Pakoda is sold in all roadside cafes and shops and is often cooked at home as an everyday dish. The most famous are onion, vegetable, chicken pakora, as well as spinor or panir pakoda.
To prepare the pakoda, you first need to cook the dough. Turkish pea flour (chickpea) is used more often, but in an adapted version pea or wheat flour is quite suitable. Flour is mixed with spices (coriander, cinnamon, black pepper, asafetida, turmeric), salt and soda.
Also, you can add a little rice flour – this will make the dish more crispy. Then add water or vegetable broth. The dough should not be too thin to stick to vegetables.
It is recommended that vegetables are chopped so that they can be sufficiently fried. Potatoes, eggplant, cauliflower, pepper, broccoli, tomato, zucchini can be cut into slices. Onions – rings or half rings, cheese, and chicken fillet – cubes, spinach finely chopped, mixed with dough and fried. The oil in the pan should be plenty. It turns out the Pakoda needs to be deep-fried. Put the Pakoda in a pan in heated oil (to check if the oil is ready, you can drip a little dough, it should pop up, but not immediately change its color).
It is necessary to fry the Pakoda over medium heat so that the filling is fried inside. And a thin crispy crust is formed on the outside. It is better to lay the finished Pakodas on a napkin to remove excess fat. Pakoda is usually consumed immediately after preparation. A great addition to such a dish can be a mint chutney, coriander greens, with tomato sauce. As a side dish, you can serve rice or boiled potatoes, sprinkled with fresh chopped herbs.
#3 Pani Puri:-
This typical dish consists of a Puri an unleavened bread, round and hollow, filled with a liquid mixture of tamarind, of pepper, of chaat masala, of potatoes, of onions and chickpeas. The word pani poori means water in fried bread. Pani poori varies from one region to another. No matter how it is prepared, its taste changes from one city to another.
It all depends on the local culture and flavors used in everyday cooking. The actual origin of Pani Puri remains unknown. As said earlier, Panipuri consists of “puri”, which is a crispy bread cake. The dough is simply made from wheat flour, ghee, and water, then deep-fried in a hollow ball. And then, lightly tapping on the puri, “pani” (water, but also applies to liquids and sauces) added with aromatic seasonings. Such as chopped onions, chickpeas, and herbs. Pani puri is most often served for breakfast.
It is also served for special or ceremonial functions as part of ceremonial rituals along with other vegetarian foods offered in prayer. The name puri comes from the Sanskrit word पूरिका (purika).
#4 Masala Peanut:-
Sometimes it happens that you feel like eating something light and spicy during the festive season but you do not know what to eat. In such a situation it may be a good idea to eat masala peanuts. As such, you get spice peanuts in the market too, but if you want, you can make it very easily at home too. It is very easy to make, while it is very tasty to eat.
The soaked peanuts are coated with Indian spices and chickpea flour and rice flour, then fried in oil or baked in the oven. This dish is a simple gluten-free snack that every beginner can prepare at home. If the spice is burnt, it will not taste good. Along with this, it is also important to see that the quality of the peanut that is being used is very good, the peanuts of the poor kind spoil the taste.
After the masala peanut cools completely, fill it in an airtight container. If you do not want to add oil to the masala peanut, do not put it. Even without oil, spice peanuts are good, but by adding oil, both the color and the taste of the spice peanuts are increased. Peanuts are the best food to eat. People like to eat it in every form. Peanuts are used in most saltwater. The use of peanuts increases the taste of main dishes.
It is also good for health. Groundnut is called ‘poor man’s nuts’ Especially in winter. Eating this is very beneficial. Due to these properties of peanuts, the use of it is increasing from sweet to salty. Masala Peanut is a changed form of peanut snacks. Peanut is very rich in protein and nutrients like iron and magnesium and also gives very good dietary fiber.
Peanut grains can be made in many forms, so this food is a good ingredient. Peanut spice dishes can be used very well in the morning for breakfast and talking with friends. When any guests are coming to your house and you have less time, then you can use this recipe because it is very easy. Always keep only raw peanuts in your kitchen and enjoy delicious peanut masala.
#5 Paneer Tikka:-
Paneer Tikka Masala is one of the most famous curry dishes and is served in Asian restaurants around the world. Paneer Tikka is originally a Punjabi dish. In this dish, pieces of paneer are dipped in spices and cooked in the oven. It is a vegetarian dish and this dish is quite popular in Nepal and India and some other countries like America.
The hearty, protein-rich, Indian cream cheese Paneer prepared with vegetables and onions in creamy mild spicy original tomato sauce, is a real treat. The dish has many supporters, both vegetarians, and non-vegetarians. The name of this dish consists of three Indian words that may not tell you anything at all. First of all the paneer which is the main ingredient of this dish. It is an unfermented cheese.
The only Indian cheese whose appearance can be reminiscent of tofu. Then the tikka is a marinade made with yogurt and spices for chicken, vegetables or paneer. When it is not accompanied by a sauce, it is often presented on a skewer. And to finish this explanation of the title, masala is a mixture of spices, often called curry. This is the sauce that accompanies paneer tikka in this recipe.
The paneer pieces are dipped in spices and roasted in an oven with capsicum, onions, and tomatoes in a stem. It is served with hot lemon juice and mint chutney. The cheese pieces (paneer is a fresh cheese) are well wrapped in spices and then grilled with capsicum, onions, and tomatoes. The paneer Tikka is also arranged on an iron rod.
These sticks are kept in the oven so this cheese and other things also get heated. After this, lemon juice and chaat masala are well applied in these hot things. It is sometimes served with salad or mint sauce. Tikka dishes traditionally go well with mint chutney.
Due to the crispness of the cheese, its taste is completely different. Paneer tikka is also made as a type of kebab. In recent years, Paneer Tikka has been made in many ways, one of which is Kashmiri Paneer Tikka. It is grilled by adding chopped almonds with cheese. Many types of Chinese dishes like Paneer Tikka Masala Chow Mein are also available nowadays.
#6 Soan papadi:-
Soan-papdi which is also known as patis, sampapri, sohanpapdi, shon-papri is an Indiandessert, also common in other countries of South Asia (Bangladesh, Nepal, Pakistan ). Soan papdi resemble a cross between low-fat halva and cotton candy melting in your mouth. These are soft and light, but at the same time, crunchy fiber made from flour and sugar with the addition of chopped nuts and spices.
Soan papdy ingredients vary significantly from place to place. Usually, it has unrefined sugar, ghee butter, legume (chickpea, soy ) flour and/or whole wheat, cardamom, nuts (almonds, pistachios ), sesame or raisins, milk, vinegar or citric acid and others. Usually, modern soan-papdi has a cubic shape, but can also be round or in the form of flakes.In South Asia, Soan papad is often sold on the streets in the cones of papers.
Soan Papdi appeared in India, but the exact location of this dish is unknown. Gujarat, Punjab, Uttar Pradesh, West Bengal or Rajasthan are called the possible homeland of dessert. In Asia, soan papad is being sold on the streets, attracting the attention of passers-by, especially children. Soan papadi includes sugar, chickpea flour, wheat flour, ghee, milk, cardamom.
Haldiram’s also adds cucumber, almonds, and pistachios to make this sweet. A small box of Soan papadi can be a wonderful gift for your friends who value something original. Or a great alternative to sweets in cases where you would like to leave impressions that are remembered for a long time.
Malpua or Apoop is a type of dish made from maida, khoya, and sugar. Malpua is a type of pancake served as a dessert at the end of a meal or as a snack. It is quite popular in Nepal, India, and Bangladesh. In non-vegetarian Maithil families, it is offered with mutton curry during Holi. It is the Indian version of pancakes with the addition of rabdi(boiled milk). The batter usually consists of flour and semolina but varies from region to region.
Cardamom is commonly used to improve the taste of dishes. After being fried, the malpua is dipped in sweet syrup and topped with sweet condensed milk. There are many regional variations of the dish, but it is commonly served with a syrup flavored with roses. Malpua is a famous dish during the holy Muslim month of Ramadan.
Muslim families in India, as well as Pakistan, prepare Malpua to break the fast (during Iftar). During the Vedic period, barley was most commonly eaten as cereal by the Aryans. This type of variety was apupa in which barley flour was fried in ghee or boiled in water and then dipped in honey. The present Malpua has retained both this Vedic name and the process of its preparation.
#8 Roasted or Fried Chickpeas:-
Fried or Roasted chickpeas are an ideal snack when you crave something salty, but do not want to indulge in high-calorie potato chips. Chickpeas, also called mutton peas, have a soft, nutty flavor that goes well with any kind of spices. There are two ways to cook fried chickpeas: quickly using the stove or slower in the oven.
It is a simple, inexpensive snack, resultón and with a lot of flavors, that leaves no one indifferent. In addition to potatoes and fried vegetable dips and accompanied with sauces as snacks, there is something wonderful in these spicy chickpeas. You can make these roasted chickpeas as an appetizer to accompany the welcome drinks upon the arrival of your friends. These chickpeas have that perfect combination of spices, salt, herbs and a healthy touch of good olive oil.
Satisfied like no other chip and your guests do very well for their small protein intake. If for some reason you have leftovers after the event, they are wonderful to give a crunchy touch to soups or salads. There are many, many ways to make roasted chickpeas at home. You can start with dried chickpeas and let them soak overnight or use canned cooked chickpeas. With canned chickpeas, you must ensure that they are very well rinsed and, even more importantly, they must be dried very well.
If they are not completely dry, you will not get that crunchy touch that gives them that attractive point. Roasted chickpeas are very popular among culinary internet bloggers. And this is for a good reason: roasted chickpeas are healthy, golden and crispy snacks that combine well with an almost infinite variety of condiments. Once you learn to prepare the basic recipe, you can prepare spicy, extra spicy roasted chickpeas, sweet and seasoned with cinnamon or accompanied with elegant herbs.
The puri or poori is a flatbread typical of South Asia and that is eaten primarily in Nepal and northern India. It is made from a mass of atta ( wheat flour ), water and salt spread all in a kind of disc diameter. Approximate to that of a palm of one hand and subsequently fried in oil, ghee or vegetable oil.
This ensures that the flavor is perfect, sometimes it is served rolled with beans/rice/ etc. or with foods that are too small to be ingested with your fingers only. The Puri is, as a rule, a kind of ceremonial in the vegetarian rites of offering food to the gods. The puri is usually served with halwa, the masala potato or with korma.
It can also be eaten with dal ( lentils ). A variant of the puri is the Chola puri. It is by the abundant form of its ingredients a whole meal. Sometimes Trachyspermum Ammi (Ajwain) seeds are added to the dough, which gives it a characteristic flavor.
#10 Aaloo Tikka:-
Tikki Aloo is a snack from India and Pakistan, or chaat, made with potatoes and spices. Boiled potatoes are crushed and formed into small patties that are fried until golden brown and crispy. In Hindi, it means Aloo papad and Tikki refers to a croquette, small cutlet or patty. Commonly prepared to order and sold by street vendors throughout Nepal, India, and Pakistan, this snack is typically served with a variety of ingredients and spicy sauces.
They are crispy on the outside and have melted butter inside. They are extremely tasty, a true feast for taste buds. They are spicy and can have various vegetables, such as potato chips, peas and other types of peas inside. It is found in almost all chaat stalls and stores in Kathmandu and other parts of Nepal. It is served with chutney (salsa) sooth (tamarind) and green coriander – mint, and sometimes with dahi (yogurt) or chickpeas.
The Tikki aloo is cakes crushed potato with various herbs, and spices such as coriander, fried in vanaspati (vegetable oil). Aloo Tikki is, together with the Samosas, one of the most famous and widespread entrees of Hindu cuisine. Such is its popularity, that each region, population and even home, has its recipe and form of preparation. Grilled, fried in abundant oil, simple or stuffed with different types of vegetables, dhal, etc.
And accompanied by various kinds of chutney or yogurt, the basis of these cakes or hamburgers is the cooked potato (preferably with skin, to avoid excess water, which would make them more difficult to form). Some versions of aloo Tikki include green peas or boiled black chana. Chopped green peppers can also be added for a little more heat.
These ingredients are combined with some type of flour until dough forms. The dough is then formed by hand in small patties. It may be necessary to coat your hands with oil to prevent sticking. These empanadas are then fried in oil until they are browned on both sides.
This appetizer is generally suitable for vegetarians and vegans, as it does not traditionally contain animal products. These Diwali snacks are often served with red onions as a side dish or ingredients including yogurt or dahi. They are usually eaten with tamarind and carrots, mango, or coriander and mint chutney.
So these are some of the snacks that you can prepare at home as the snacks in the festive season of Diwali.