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Diwali preparations have already started across the nation. It is one of the most important Hindu festivals. This day is all about having fun, and showing love and affection to your dear ones. We adore every aspect of this event, including the vibrant clay diyas, the alluring fairy lights, and the exquisite rangolis in the courtyards. Like most other Indian festivals, food plays an important role during Diwali as well. What is Diwali without a family feast or exchanging mouth-watering delicacies with friends, relatives and neighbours? During this time, we serve delicious home-made dishes to our guests. Today, we will tell you about some tasty snacks, which are made especially at home on the occasion of Diwali.
Namak Pare is a savoury, crispy-fried Indian snack made with wheat, ghee (or oil), and spices. The perfect pairing for these is a cup of masala chai. Traditionally, they are deep-fried, but for a healthier alternative, you may air fry or bake them.
Roasted cashew nuts are a great healthy snack, especially on the occasion of Diwali. To make this, heat some ghee in a pan. Now add cashew nuts in it. Then fry them in ghee, while stirring on low to medium flame. Keep in mind that the colour of cashew nuts should be golden, just so that they do not burn. After this, take out cashews in a vessel. Then after it cools down a bit, add all the spices.
Combine all of the spices with the gramme flour and transfer to a platter. Now, coat the peanuts with oil, press them into the gram flour dish. Once the grains and grams of flour are evenly covered, add a little water and toss the plate again. They are fried, till crisp, in hot oil. Next, allow it to cool down, store it in a box, and serve it with tea.
This North Indian food is basically a crispy, salty biscuit that is frequently spiced with carom (ajwain) or cumin (jeera) seeds. To prepare, whisk together flour and salt. Add two tablespoons of ghee to it, along with nigella seeds and coarsely crushed black pepper, and work into a stiff dough. After that, leave it covered for a while with a damp cloth. Now, form little flour puris and fold them into triangles. Sprinkle a single black peppercorn on top. Next, cook over low heat in heated ghee until golden. Once it has cooled, place it in an airtight container.
Combine the ginger and green chilies into a paste. Combine gram flour, half-and-half soda, Kasuri fenugreek, salt, carom seeds, and a tablespoon of oil. Knead each ingredient separately, just like you would a puri. Form two tiny balls out of the two doughs. Roll the flour ball and the gram flour ball together like a puri by placing them on top of each other. Chop into pieces that are one inch in size. Press each piece down with your palms to make it flat. Now, cook them over low heat in heated oil until golden. Add some Jeerawan on top now, and serve.