Bite into the traditional namkeen delicaciesRecipes — By Snehal Borkar on October 29, 2010 at 11:59 AM
Diwali the festival of lights is incomplete without preparing the traditional delicacies. The season is not only confined to sweets but also spicy traditional snacks or namkeen as its popularly called.
We at the Punekar bring you the recipes of such traditional spicy snacks that are delicious and synonymous to the festivities. Read on…
Poha Chivda (Beaten Rice)
- ½ kg thin puffed rice (patla poha)
- 1 cup peanuts
- 1 cup roasted gram dal
- 1 cup sliced dry coconut
- 8-10 chopped green chillies
- 1 teaspoon mustard seeds
- ½ tsp asafoetida (Hing)
- 8-10 curry leaves
- 1 teaspoon sesame seeds
- 2 teaspoon turmeric powder
- ¼ cup oil
- Salt, sugar powder, dry mango powder and black salt to taste
- In a girdle, roast the poha without oil, to make it crispy and keep it aside.
- Now on a low flame, heat oil and roast the peanuts, roasted gram dal and keep it aside again.
- Take remaining oil in a pan, heat it over a medium flame and add mustard seeds, green chillies, hing, curry leaves, sesame seeds, and turmeric powder and roast them for 2-3 minutes.
- Add roasted poha, peanuts and dalya in the above mixture and mix well.
- Add salt, sugar powder, dry mango powder and black salt according to taste and mix well.
- Let it cool and store it in the air tight container
Note: – You can serve it with chopped onions and coriander.
- 1 kg rice
- ½ kg chana Dal
- ¼ kg moong Dal
- ¼ kg urad Dal
- ¼ kg sabudana
- 50 gm coriander seeds
- 50 gm cumin seeds
- Wash rice, chana dal, moong dal, urad dal, sabudana and drain water. Spread it over a cloth, each one separately and let it dry in the shadow till it gets completely dry.
- Once it is dry, roast each one separately on medium flame until light brown.
- Now roast cumin seeds and coriander seeds until aromatic.
- Allow all the roasted items to cool down so you can mix and grind it.
- The grinded flour is ready to make chakali.
You can also buy a packet of readymade chakali bhajani at Homefoods.in. Click here to order.
- 1 cup chakali flour (chakali bhajani)
- 1 cup Water
- 1 teaspoon asafoetida (hing)
- 2 teaspoon sesame Seeds
- ½ teaspoon carom Seeds (ajwain)
- 1 teaspoon red chilli powder
- 1 teaspoon oil
- Salt to taste and oil for deep fry.
- Heat 1- 2 tsp oil in a pan.
- In a separate pan boil one cup of water
- Take chakali flour in a plate.
- Add hing, sesame seeds, carom seeds, red chilli powder, and salt and add 1-2 tsp oil to the flour.
- Then add hot water to it as needed to make stiff dough. Knead thoroughly with hand.
- Take lemon size dough and place it in a chakali mould with star shape nozzle.
- At the same time heat oil in a kadai and press the chakali mould in circular motion to make round shape chakali.
- Deep fry chakali on medium heat until it gets golden brown.
- Place the chakali on paper napkin to drain the excessive oil.
- Serve hot
- Store chakali in airtight container so it stays crispy
- 4 cup white flour (maida)
- ½ to ¾ cup oil
- Onion Seeds)
- Oil for deep frying
- Salt to taste
- Heat ½ cup oil in kadai
- In a separate place mix maida, salt, kalonji and hot oil
- Add water to above mixture and prepare thick dough.
- Cover the mixture for 20 minutes.
- Now make round balls of dough and roll it out on a board.
- Cut it in square or diamond shape and deep fry.