Poha Namkeen-Diwali Snacks

Poha Namkeen:

This is yet another special Diwali recipe that can be enjoyed with a hot cuppa tea or coffee on a cold evening. I have not fried the poha/chivda here. If you wish, you can fry the poha.I have made the sweet and tangy version here by adding powdered sugar and citric acid powder but it is completely optional.

Ingredients:

Thin Poha-1.5 cups

Groundnuts-4 teaspoons

Cashewnuts-2 teaspoons

Almonds-1 teaspoon

Curry leaves-10 or12 leaves

Red chilli-2(optional)

Cumin seeds/jeera-1 teaspoon

Sesame seeds/til-2 teaspoons

Asafoetida/Hing-1/4 teaspoons

Oi/Ghee-to fry the nuts and curry leaves(3tablespoonsapprox.)

Salt-To taste

Sugar powder-2 teaspoons(optional)

Citric acid powder-1/4 teaspoon

Turmeric powder-1/2 teaspoon

Dried coconut-cut into thin strips-7-8

Method:

-Take a heavy bottomed iron pan and heat it on medium flame.

-Add the poha and dry roast it on low-medium flame for 4-5 minutes and take it out of the pan.

-Now, add oil/ghee to the same pan and fry the nuts, sesame seeds, red chillies and curry leaves in batches and keep them aside.

-Add another teaspoon of oil/ghee and add the hing, jeera and turmeric powder and mix the fried nuts,curry leaves and stir gently.

-Now, add the poha and salt,powdered sugar, citric acid and dried coconut and give it a good mix.

-Allow this mixture to cool and store it in a clean air tight jar.

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Wheat Shakarpara -a traditional diwali snacks

Wheat Shakarpare:

This diwali try making this traditional snacks. It's quick and easy to make. I have made the shakarpara with wheat, you can substitute wheat and corn flour in 50:50 proportion.

ingredients:

-whole wheat flour-1.5 cups

-water/milk-1 cup

-sugar-3 tablespoons

-oil for frying and to make the dough

-Knife to cut the shakarpara

Method:

-Heat the water or milk in a pan and add sugar.

-Stir the mixture to dissolve the sugar and let the mixture cool.

-Take a big bowl and add the wheat flour.

-Add 2 teaspoons of oil and mix it with the flour.

-Now ,pour the sugar and water mixture little by little with the help of a spoon to make a semi -soft dough.

-Allow this dough to rest for 15-20 minutes by covering the vessel with a lid.

-Knead the dough again and cut it into 2 equal portions.

-With the help of a board and rolling pin roll the portion of the dough to make a chapatti.

-The  chapatti rolled should be little thick.

-Take a knife and cut the chapatti into strips and vertically and horizontally into small squares.

-Heat oil in a larger pan. Ensure that your gas is on low flame.

-Take a few squares and fry them in batches till they turn golden brown.

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