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Tuesday, October 11, 2011

Diwali Wishes With Tasty Snacks

By Anukriti Parsai

The Diwali holidays may be slightly incomplete if you perhaps didn't have scrumptious lollies and nibblies in place when visitors turn up with Diwali wishes. Here now are some quick and easy Diwali nibblies recipes of which you can quickly make at home in absolutely time at all beforehand. 


Tasty nibblies which may be presented with chutney and sauces. Normaly there are two (2) types of sensational fillings for samosa's, one (1) is with veg and the other with moong dal. The moong dal stuffing is also known as dry stuffing and may be conveniently stored for up to 30 days.

- Moong dal (doused in water over-night)
- All-purpose flour - two (2) cups
- Veggie oil - one (1) cup
- Two (2) green chillis
- One (1) table-spoon red chili powder
- One (1) big spoon Garam masala
- One (1) spoon coriander powder
- One (1) table-spoon amchur (mango powder)
- One (1) table-spoon cumin seeds
- A pinch of asafetida
- Salt to taste
- Oil for frying


- Grind the soaked moong dal in a mixer with green chilies.
- In a heavy bottomed pan, heat the oil and add the cumin seeds, asafetida, coriander powder, red chilli, garam masala and the daal paste.
- Add mango powder and salt.
- Stir and mix until all the water evaporates and the blend dries.
- Mix all-purpose flour, salt and oil and mix.
- Add a little water to make a smooth dough
- Divide the dough into little balls.
- Roll the ball like a chapatti and divide it in half so you have two semi circles.
- Add some water to the perimeters and roll into the form of a cone.
- Fill the prepared blend in the cone and seal the sides tightly.
- Heat the oil and fry the prepared samosas on a low flame until golden brown in color.
- Drain on a kitchen towel, cool and store in a sealed jar.
- Serve with sauce and chutney.


- All-purpose flour - One and half (1.5) cups
- Wheat flour - Three quarter (3/4) cup
- Yogurt - half (1/2) cup
- Oil - 1/2 cup
- Carom seeds (ajwain) - two (2) large spoon
- Black pepper seeds
- Oil for frying
- Salt to season


- Mix together all-purpose flour, wheat flour, yogurt, oil, salt and ajwain seeds.
- Add a little water to make a firm dough.
- Make small balls out of the dough.
- Roll the ball into a two inch diameter ball.
- Prick the mathri with a fork so it doesn't puff when frying.
- Stick a black pepper seed in the middle of the roundel.
- Heat oil in a pan and fry the mathris on a medium heat till golden brown in colour and crisp.
- Drain on a kitchen towel and store in an air tight container.
- Serve with pickle and chutneys.
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