Light up your tastebuds with Diwali savouries

T-Mag Thursday 24/October/2019 08:12 AM
By: Times News Service
Light up your tastebuds with Diwali savouries

GREEN PEAS KACHORI BALLS
Matar kachori or green peas stuffed puffed bread are filled with a spicy pea filling and are best enjoyed as snacks with tea.
For the dough:
1 3/4th cups of plain flour (all purpose flour)
3 tbsp ghee
1/2 tsp salt
1/3 – 1/4th cup water
For the stuffing:
• 2 cups peas, blended to a coarse paste
• 1/4 cup chopped fresh coriander
• 1-11/4th tsp salt
• 1 tbsp oil
• 1 tsp ginger, grated
• 1-2 tsp green chilli paste
• 1 tsp garam masala powder
• 1/2tsp cumin seeds
• 1/4 tsp turmeric powder
• Oil for deep frying
Preparation of the dough:
• Knead the dough gently with the dough ingredients till smooth. Keep aside for 30 minutes covered with a damp cloth.
Preparation of stuffing:
• Heat oil in a wide pan over medium heat.
• When hot, add cumin seeds and turmeric powder.
• Add grated ginger and chilli paste. Mix well.
• Now add the green peas coarse paste. Saute for about 2 minutes till the spices coat the peas mix well.
• Cover the pan and let the peas cook for 4-5 minutes over low heat.
• Now season with garam masala and salt and mix well. Add fresh coriander and mix well. Turn off the flame and leave the peas to cool.
Preparation of the kachori:
• Divide the dough into 25 parts. Roll each part into a ball, the size of a small lemon.
• Roll one ball into a circle of nearly 2 inches in diameter.
• Take 11/2 tsp of the stuffing and put it in the middle of the rolled dough. Close the edges on all sides and roll into a ball.
• Grease your palms for perfect balls without any cracks.
• Repeat steps till the stuffing and dough is over.
• Heat oil in a deep pan, wok over medium heat.
• When hot, drop in 6-8 kachori balls and fry them over medium heat, turning them over frequently.
• Remove from the oil with a slotted spoon when the kachoris are light brown in colour.
• Serve hot with green mint chutney.

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DIAMOND CUTS
These are also known as maida khara biscuits or namak para or nimki or thukkada and made during Diwali. They also serve to be a great tea time snack.
Ingredients
• 1 cup all-purpose flour
• 1 tbsp ghee
• 1 tsp red chilli powder
• 1/4 tsp carom seeds
• 1 tsp of salt or as per taste
• 3 cups of oil, for deep frying
Preparations
• Mix all the ingredients (except oil) lightly with your fingertips.
• Add water gradually and knead into a firm ball of dough.
• Transfer to a bowl and cover with a damp kitchen towel.
• Set aside for 30 minutes.
• Heat oil for frying. Roll the dough with your palms into a lemon sized ball.
• Press lightly and flour generously.
• Roll into a thin circle and cut into diamonds with a sharp knife or pizza cutter diagonally.
• Gently lift the diamond cut pieces and add to the hot oil.
• Fry until golden brown for about 3-4 minutes, turning midway during frying.
• Drain and set aside on a plate lined with a kitchen towel.
• Serve warm and if you have leftovers, cool completely and store in an airtight container.

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CORNFLAKES CHIVDA
This is prepared from dried yellow coloured flakes which are typically deep fried and then used to prepare the chivda. This recipe is a healthier version of the same and apt to serve your guests this Diwali.
Ingredients
• 2 cup cornflakes (ready to eat)
• 1/4 cup peanuts
• 2 tbsp roasted gram dal
• 12 cashews -halves
• 10-12 curry leaves
• 1/4 tsp turmeric powder
• 1/4 tsp chaat masala
• Red chilli powder to taste
• Salt to taste
• 2 tbsp oil
Preparations
• Heat 2 tbsp oil in a wok on medium flame.
• Once hot, add peanuts and saute peanuts till crisp on low flame.
• Then add roasted gram dal and saute for 30 seconds.
• Next, add cashews and curry leaves.
• Gently saute them by stirring continuously till they become crispy.
• Season with the spices and mix well.
• Finally, add the cornflakes slow and steady and mix gently, by making sure the cornflakes do not break.
• Cornflakes mixture is ready. Turn off the flame.
• Let it cool down completely. Store in an air-tight container.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’