Recipe *Diwali Special Snacks*

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Crispy Sabudana Mixture



What you need to have:
1. Sabudana – 1 cup

2. Cashews – 1/3 cup

3. Peanuts – 1/3 cup

4. Oil to fry – 2 cups


Ingredients of Sabudana mixture

Ingredients of Masala for the dish:
1. Chilli powder – 1 Teaspoon (Less spicy)

2. Turmeric powder – 1 Teaspoon

3. Dhania-Jeera powder – 1 Teaspoon

4. Garam-Masala powder – 1/2 Teaspoon (If strong)

5. Black salt powder – As per taste

6. Powder sugar – 1/2 Teaspoon (Optional)

7. Curry leaves – 2-3 Strands


Ingredients of the Masala

What you do with what you have:
1. Place a skillet with 2 cups of cooking oil on medium flame. On heating, place a porous spatula (with holes in it) and fry peanuts till crispy.


Peanuts fried in oil

2. In the same oil, fry cashews in the spatula, till light brown.


Cashews being fried in oil

3. Fry Sabudana in oil till it puffs up.


Sabudana being fried

4. Pour all fried ingredients in a colander to filter out the extra oil. You can collect the oil in a bowl and use it to fry curry leaves.


Fried ingredients in a colander

5. Transfer the mixture to a skillet, and add chilli powder, turmeric powder, salt, black salt powder, and garam masala powder.


Spices added to the fried ingredients

6. Stir well. Sabudana mixture is ready to be served. Enjoy it with either Upma or even with tea as a snack.


Ready to serve Sabudana Mixture

How long it takes: 45 minutes

Number of servings: 5-6

Good to remember:

1.Use quality sabudana, else one portion will turn crispy and remaining will not puff up and will get stick in between the teeth.

2. Chilli powder, garam masala powder, as per taste. Sugar is always an option.​


Credit : Cuisine India Wordpress
 
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Sago/Sabudana Chakli

What you need to have:
1. Sabudana(Tapioca pearl) – 1/2 cup

2. Rice flour(very fine) – 2 cups

3. Maida – 1/2 cup (steamed)

4. Dalia dal – 1/2 cup5

5. Butter – 2 Tablespoons

6. Red chilli powder – 1 Teaspoon

7. Cumin powder – 1 Teaspoon

8. Black Sesame seeds – 1 Teaspoon

9. Salt – As per taste


Ingredients of Sabudana Chakli

What you do with what you have:
1. Soak Sabudana in water for about 5-6 hours till it is plumped up as shown in image.

2. Clean and powder Dalia-dal. Steam maida in the cooker as usual for 10-15 minutes. Sieve all the 3 flours in the siever with chilli powder and the mix is as shown in the image below.


Sieved atta mix with chilly powder

3. Just grind soaked sabudana in the mixer draining all the water on being plumped.


Plumped sabudana being ground

4. Add cumin powder, Black sesame seeds, salt, butter and ground sago to the atta mix from step 2 to it. Add water in steps and make a soft paliable dough to suit your Chakli mould.


Sago chakli dough

5. Knead the required quantity of dough and place it in the mold.


Chakli dough being placed in the mould

6. Press the mould and make circular chakli on the plastic sheet.


Chakli being pressed on plastic sheet

8. Place a skillet with 2 cups of cooking oil in it on medium flame. On heating, just put in the chakli from step 7 into it and when fried on one side, turn it around to ensure both sides are fried brown and crispy.


Chakli being fried

9. Ready to serve Sago chakli is as shown in the image below.


Ready to serve Sago Chakli

Number of Chaklis: 20

Serves – Many

Good to remember:
1. Sago should be of good quality. It should be soaked in water for at least 5-6 hours to avoid it to burst in oil.

2. Grind it in the mixer without adding extra water, draining all soaked water from it.

3. Mix all the flours, butter sago and knead the dough well to make it paliable.

4. Always fry chakli on medium adjusted flame (depending upon the size of your burner)​
 

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Potato Chakli

What you need to have:
1. Boiled grated potato – 1 cup

2. Maida – 3 cups

3. Seasame seeds – 1 teaspoon

4. Cumin seeds – 1 teaspoon

5. Asafoetida powder – 1/2 teaspoon

6. Chilli powder – 1 teaspoon

7. Butter – 1 teaspoon (optional)

8. Pepper powder (white) – 1/2 teaspoon

9. Salt – taste


Ingredients of Potato chakli

What you do with what you have:
1. Wash, peal and cook potato in the cooker without adding water in the cooker container. On cooling grate it and keep it aside.


Grated potato and sieved and steamed maida

2. Tie maida in a thin muslin cloth and steam it in the cooker for about 20 minutes like you steam idlis. It will turn into lumps and just crush it with your hands and sieve it in the atta siever.


Steamed Maida

3. Mix sieved flour with steamed and grated potatoes along with cumin powder, sesame seeds, salt, chilli powder and pepper powder.

4. Add a very little water (if needed only) since potato is cooked smooth and has moisture in it. Make a soft dough to suit one’s chakli mould.


Potato chakli dough

5. Place the dough in chakli mould and prepare chakli on a thick plastic sheet in circular form.


Potato chakli

6. Place a skillet with 3-4 cups of cooking oil in it on the flame. When heated deep fry chakli from step 5 till done on both the sides.


Chakli being deep fried

7. Ready to serve potato chakli is as shown in the image below. Serve as snacks with tea. One can store it for more than 15 days if deep fried in fresh cooking oil and stored in air tight containers !


Ready to serve Potato chakli

How long it takes: 60 minutes

Number of Chaklis: 60​
 

*Genius*

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Ribbon Pakoda



What you need to have:

1. Rice Ata – 2 cups
2. All purpose flour (Maida) – 1/2 cup
3. Chick peas Atta – 1/2 cup
4. Chilli powder – As per taste
5. Asafoetida (soft) – A pinch
6. Butter or Cooking oil (fresh) – 2 tablespoon
7. Salt – To taste


Ingredients of Ribbon pakoda

What you do with what you have:

1. Sieve maida, chick peas atta and chilli powder together 2-3 times in the siever along with salt so that they are mixed evenly.



Atta, chilli powder and salt mix

2. Add butter and mix well with your hands. Disssolve asafoetida in a little water and add to it.
Now add water slowly to make it a medium soft dough so that one is able to press the pakodas comfortably in oil.



Ribbon pakoda dough

3. Place a skillet with 2-3 cups of cooking oil in it on the flame.
Place the dough in the pakoda maker and press it directly in heated oil.



Ribbon pakoda being pressed in oil by presser

4. While pressed completely in oil the whole picture is as below.
Just reverse it fry it on both the sides till crispy.



Ribbon pakodas being fried in oil

Ready to serve Ribbon pakodas is as shown in the image below.
One can break them into pieces and store it in air tight containers.



Ready to serve Ribbon Pakodas

How long it takes: 30 minutes​
 

*Genius*

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Corn mixture



What you need to have:

1. Corn – 3 cups
2. Cashews – 1/3 cup
3. Dalia -Dal – 1/3 cup



Ingredients of corn mixture

What you do with what you have:

1. Clean dalia dal, corn and keep it aside. Wam up Dalia dal in a skillet on medium flame to get rid of the raw smell.
Dry roast curry leaves as well in the same skillet but make sure it does not change the colour.

2. Place a skillet with 3-4 teaspoons of ghee in it and fry cashews in it till it turns light brown.



Dry roasted & fried ingredients

3. Place a skillet with 3-4 cups of cooking oil in it on the flame and fry corns in it till it swells in it properly.



Corn being fried in oil

4. Transfer fried corn into a collander so that extra oil drains down.



Fried corns placed in a collander

Ingerdients of Masala:

1. Chilli powder – 1/2 teaspoon
2. Turmeric powder – 1/2 teaspoon
3. Garam masala powder – 1/2 teaspoon
4. Salt – to taste
5. Sugar powder – 1/2 teaspoon (optional)
6. Dhania-jeera powder – 1/2 Teaspoon



Ingredients of Masala powder

5. Mix all the above mentioned masala powders in a plate. Mix fried cashews,
corn and dry roasted dalia dal in a bowl and sprinkle the mixed masala to it.
Also put in the dry roasted curry leaves to it.

Ready to serve Corn mixture is as shown in the image below.
Serve with tea as snacks as well.



Ready to serve Corn mixture
 

*Genius*

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Shankarpoli



What you need to have:

1. Maida (All purpose flour) – 3 cups
2. Powdered sugar – 1 and 1/2 cups
3. Butter – 1/6 th cup



Ingredients of sweet Shankarpoli

What you do with what you have:

1. Sieve maida in the siever. Powder sugar in the mixer and keep aside.

2. Transfer sieved atta to a broad bowl and add butter to it and mix well.
Also add powdered sugar from step 1 to it and mix well. Slowly sprinkle water and knead the dough so that it is soft.
Pinch out the required quantity of the dough from it.



The dough and the pinched out ball

3. Dust the pinched out ball in maida and roll it to medium thickness on a thick plastic sheet.
Cut it with the shankarpoli cutter to the required size.



Rolled roti cut into required shape & size

4. Place a skillet with 2-3 cups of cooking oil in it on medium flame.
On heating just put in the cut pieces of the roti from step 3 into it and fry it till the
sizzling sound stops and the shankarpoli turns light brown.



Hankarpoli being fried in oil

When done serve hot with tea as snacks. It will remain afresh if stored in air tight containers
and fresh oil is used for frying.



Ready to serve sweet shankarpoli

How long it takes: Just 45 minutes
 

*Genius*

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Wheat Atta Namkeen



What you need to have:

1. Wheat atta – 1 cup
2. Cooking oil – 10-15 Teaspoons
3. Ajwain seeds – 3/4 Teaspoon
4. Chilli powder (less spicy) – 1 Teaspoon
5. Salt to taste
6. Water – approximately 1/4 cup



Ingredients of Atta Namkeens

What you do with what you have:

1. Sieve atta in the atta sieve.

2. Mix atta, ajwain seeds, chilli powder, salt and cooking oil thoroughly in a bowl.

3. Add water in such a way that the dough is a little hard, so that you will be able to pinch out the required size balls out of it.
The dough and the pinched out balls is as shown in the image below. (You can see the dots formed on the surface of the dough)



Namkeen Dough



The pinched out balls



Rolled Namkeens

4. Roll pinched out balls once forward and once backward .
The rolled namkeens is as shown in the image above.

5. Place a skillet with cooking oil oin it on a medium flame.
When it gets heated , put in the rolled Namkeens and deep fry the same on both the sides till it is done.

Ready to serve Namkeens is as shown in the image below.
Store it in airtight containers and will remain afresh for 15-20 days.



Ready to serve crispy & spicy Namkeens

Good to know:

1. Please do not make the dough soft since it will result in the namkeens to turn soft and not crispy.

2. Quantity of water depends upon the quality of atta.
If local atta is used since it will not be as fine as the branded atta it will consume more water.

3. To clarify wheather the dough is knead properly or not there should be dots to the dough which is as shown in the image.
If the dough is knead properly one will be able to pinch out the balls easily without getting stuck to one’s hands.
Since chilli powder is used the colour of the Namkeens could turn a little brown.

How long it takes: 30 minutes

Number of servings: 5-6 people​
 

*Genius*

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Rice Atta Chaklis



What you need to have:

1. Rice Atta – 5 cups
2. All purpose flour (Maida) – 1 cup
3. Dalia dal – 1 Cup
4. Cumin seeds -2 teaspoon
5. Pepper corns – 2 teaspoons
6. Butter – 1 cup
7. Sesame seeds – 4 teaspoons
8. Milk -2 and 1/2 cups



Ingredients of Rice Atta Chakli

What you do with what you have:

1. Clean up Dalia dal and powder it with pepper corns and cumin seeds to a
fine consistency in the dry grinder.

2. Sieve Dalia dal powder from step 1 , Maida and rice flour toegher in the atta siever.
You may have to do it 2-3 times.

3. Transfer the sieved atta mixture from above to a wide bowl and add butter,
salt and sesame seeds to it and keep it pressed for about 10 -15 minutes.



Sieved Atta and salt and butter mixed

4. Add boiled and cooled milk to the atta mixture from step 3 and bring it to the consistency of chapathi dough.
One can add 2 cups of milk and then gradually add the remaing milk so that the dough doesn’t stick to one’s hands at all.



Pinched out ball & the Chakli dough

5. Pinch out the required quantity of the dough and knead it in such a way that it turns out smooth.
Push the knead ball of the dough into the chakli mould.



Knead Chakli dough in the mould

6. Press chakli on a thick plastic sheet to get shapes and patterns as below.



Chakli pressed on a plastic sheet

7. Place a skillet on medium flame with 4-5 cups of cooking oil in it.
On heating fry chakli in batches – you may have to turn Chaklis around to ensure that both sides are fried.

On cooling store them in airtight containers.



Ready to serve Rice atta Chakli

They remain crispy for more than 15-20 days if fried in fresh cooking oil.
Serve crispy chaklis with tea or coffee for tiffin in the evening.

Number of Chaklis: 120-130 of above size

How long it takes: 2 hours

Good to remember:

1. The reason for sieving the powders is that they get mixed up well and evenly.

2. Please do not add the whole measurement of milk at once since the rice atta may not absorb all milk.
Amount of milk it absorbs depends on the specific quality of Rice Atta. The consistency of the dough should be such that the
dough while kneading should never be left over either on the palm or should it stick to your finger tips.

3. The reason for not adding chilli powder ( we add white pepper powder instead )
is that chaklis may turn out bitter/black if a little over-fried.​
 
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