Diwali Snacks You Can Make in Your Kitchen, which Are As Healthy As They Are Delicious! (2021)

• Check the portion size: If you are the host of a party, you must check the size of each portion. Anyways, people will be having more than what they usually have. The size of each portion must be reasonable enough but should not cause digestive issues for the guests. Also, remember to include nutritious items on the menu.


• Choosing vegetable-based snacks: Vegetables are nutritious and are low-calorie and low-fat. Most snacks usually take in lots of calories, and you should choose mostly vegetable-based ones. Veggies are high in minerals and fibre and can prevent various conditions in the body.


• It must be nutritious: You can choose whole grain snacks as a great option. A small amount of healthy fats like peanut butter, cheese, etc. can be an excellent option. You can also include some seeds and unsalted nuts as ingredients. Always remember to lessen the amount of carbs and fat. You can consist of a reasonable amount of proteins.


• Make a smart choice: You must choose the menu smartly for the festivities. There should be a balanced choice of nutrients in the ingredients, and you must try to use healthier cooking oils to make snacks. Try to have more vegetarian options that are healthier and tastier for your guests. You can use plant-based proteins for the ingredients.


• Plan ahead: It would be best if you planned the snacks for Diwali at least a week earlier. It will involve procuring the ingredients at least 2-3 days before Diwali. If you are trying to procure them online, always keep at least a week in hand, as some of the deliveries may take time. You may have to settle for less healthy items if you cannot get hold of some of the ingredients in time.

Ingredients

• 1 cup Soya granules
• 1 cup green peas
• 2 spoons besan
• 2 cups spinach, chopped
• 1 green chilli, chopped
• 1 spoon chaat masala
• 1 spoon garlic Paste
• 1 spoon ginger Paste
• 3 spoons oil
• Amchur – as needed
• 1 ½ spoon salt

How to Make

• Put the soya granules in hot water for some time and keep it aside.
• Heat oil in a pan and add the garlic and ginger paste along with the green chillies.
• Sauté for a minute till there is a fragrance. Then add the green peas and salt.
• Put a cover and cook for around 10 minutes so that the peas are cooked.
• Add amchur and spinach and sauté for 2-3 minutes so that the spinach wilts. Then, set aside to cool.
• Dry roast the besan till an aroma comes out and it is a light brown.
• Squeeze the water from the soya granules and add them to a mixer, along with the spinach mixture and green peas. There must be a thorough mix but still a bit coarse.
• Put the mixture in a bowl and mix with the roasted besan.
• Make small tikkis from the mixture and flatten them.
• Heat some oil and add the tikkis so that they fit in the pan entirely.
• Cook them on both sides till golden brown.
• You can serve with pudina chutney.

Ingredients for wrapping the wontons

• 1 cup Flour or Maida
• ½ spoon salt
• Water as required
• Oil – as needed

Ingredients for the filling

• 1 cup noodles, cooked
• ½ cup mushrooms, sliced
• ¼ cup capsicum, sliced
• ½ cup carrots, sliced
• 1 spoon vinegar
• 1 spoon soy sauce
• ½ spoon chilli sauce
• 4 cloves garlic, finely chopped
• 1 spoon vegetable oil
• 1 spoon honey
• Salt – as needed

How to Make

• Mix the oil, salt and flour and knead to make a breadcrumb-like mixture. Add water in small portions and knead the mixture for a smooth dough. Cover it and keep for around 15 minutes.

Making the noodle filling

• Heat some oil in a pan and sauté the garlic for around a minute. Add the carrots and mushroom and cook at a high flame while stir-frying for about 2-3 minutes.
• Then add the capsicum and cook for 1-2 minutes.
• Add the sauces by first mixing them along with the noodles and some salt.
• Stir fry at high heat for another 1-2 minutes.

Making the wontons

• Divide the dough that you kept aside into eight parts.
• Roll out into a circle of about 2 ½ inches in diameter.
• Put a spoon of the filling and bring the edges together just like a potli bag.
• Heat the oil in a large pan and fry the wontons on a medium heat so that they are golden brown.
• You can serve with schezwan sauce.

Ingredients

• 2 spoon urad dal
• 1 cup chana dal
• 1-inch ginger, grated
• 3 tbsp coriander leaves, finely chopped
• 3 Kashmiri red chilli, dried
• ½ onion, finely chopped
• 1 green chilli, finely chopped
• Few curry leaves, chopped
• Salt to taste
• A pinch of hing
• Oil for deep frying

How to Make

• Wash the chana dal and the urad dal and then soak it in waster and with the Kashmiri red chillies.
• Then, drain the water and keep it for ten odd minutes to remove all the moisture.
• Put it in a blender and blend to a coarse paste. Don’t add any water.
• Take the mixture in a large bowl. Add the ginger, green chilli and onion. Also, add some coriander leaves, curry leaves, hing along with salt to taste. Mix them well.
• Take some oil in your hands and prepare small balls and flatten them.
• Deep fry the balls and cook till they turn golden and crisp.

Ingredients

• 250 grams mutton, minced
• 1 onion, finely chopped
• 2 spoons dhania leaves, finely chopped
• 2 spoons coriander powder
• 1 spoon garam masala powder
• 1/2 inch ginger, finely chopped
• 2 green chillies, finely chopped
• 2 cloves garlic, finely chopped
• 1 spoon Kashmiri red chilli powder
• 1/4 spoon Haldi powder
• 1 spoon cumin powder
• 6 pudina leaves, finely chopped
• Salt, as required
• Sunflower oil, for deep frying

For the dough

• 2 spoons butter, chilled
• 1 cup maida
• ½ spoon salt

How to Make

The dough

• Sift the flour in a bowl and mix the salt and butter for taste. Mix well so that the flour is like coarse crumbs. Add water gradually to make a firm dough.
• Cover the mixture with a wrap and refrigerate.

The filling

• Add oil in a pan. When it is hot, add the ginger, chopped onions, green chillies and garlic. Sauté till the onions are cooked.
• Next, add the minced mutton along with the spice powders and add salt to taste.
• Sauté and add three spoons of water. Cover and ensure the mutton is cooked well.
• When the cooking is over, sauté at high heat to remove the water.

Preparing the samosas

• Make small balls from the dough and roll it out very thin.
• Cut into small strips and place a spoon of filling in it. Then fold it in a triangular shape; seal the edges by applying little water.
• Head them in a kadhai, and deep fry them in medium to low flame.
• When they are golden and crisp, put them on a kitchen towel to absorb excess oil.

Ingredients

• 250 grams prawns, cleaned

For mixing

• 1 cup chickpea flour
• ½ spoon red pepper
• ½ spoon turmeric
• 1 spoon dried mango powder
• 1 spoon green chillies, finely chopped
• 1 spoon garlic paste
• 1 spoon coriander leaves, finely chopped
• 2 spoons salt
• 1 spoon water
• Oil for deep frying

How to Make

• Drain out the prawns.
• Mix the flour, pepper, chillies, garlic, salt, mango powder, and coriander in enough water to make a smooth paste.
• Continue adding water for a pouring consistency.
• Take a kadhai and heat oil. Take the prawns and dip in the batter before dropping into the oil.
• Fry at a medium heat so that it turns light brown.
• Remove from oil and drain out the oil using an absorbent paper.

Ingredients

• 3 boiled eggs
• 1 cup gram besan
• ½ cup of rice flour
• 2 green chillies
• ¼ spoon black pepper
• ½ spoon red chilli powder
• 1 cup of vegetable oil
• Salt as required

How to Make

• Boil the eggs and cut into halves and add some red chilli powder along with salt and black pepper.
• Mix the rice flour, gram flour, black pepper, red chilli powder, green chillies, and salt in a bowl along with some water to make the batter. It must be a bit thick.
• Heat the oil in a pan. Put the boiled eggs in the batter and leave them in the oil. Deep fry till they are golden brown. Soak the extra oil and serve.

Ingredients

• 2 cups yoghurt, fresh and thick
• ¼ cup breadcrumbs
• 2 spoons dry fruits, almonds, cashews, chopped
• 1 cup paneer, crumbled
• 2 spoons coriander leaves, finely chopped
• 1 green chilli, finely chopped
• ½ small onion, finely chopped
• 1-inch ginger, finely chopped
• ½ spoon pepper, crushed
• 2 spoon cornflour to dust patties
• Oil for deep frying
• Salt to taste

How to Make

• Take the curd and add the crumbled paneer.
• Next add the dry fruits, ginger, onion, coriander leaves and chilli. Also, add salt and crushed pepper.
• Add the breadcrumbs to remove the moisture and mix well. Ensure that the dough isn’t much sticky.
• Rub oil on your hands and prepare ball sized patties. Coat them with the cornflour.
• Deep fry the patties in hot oil on a medium flame. Keep frying till they are golden brown.

Ingredients

• 4-5 Potatoes peeled and cut into fingers
• Oil for deep frying

First Coating

• 3 spoons Flour
• 3 spoons Corn Flour
• 2 spoons Chilli powder
• 1 spoon Red Chilli Paste
• 1 spoon Garlic Paste
• 2 spoons Salt

Second Coating

• 3 spoons Corn Flour
• 3 spoons Flour
• 2-3 spoon Water
• ¼ spoon Black Pepper

For the Sauce

• 1 spoon Garlic, finely chopped
• 3 spoon White Sesame Seeds
• 2 spoon Tomato Ketchup
• 1 spoon Red Chilli Flakes
• 1 ½ spoon Honey
• 2 spoon Spring Onions chopped
• 1 spoon Soy Sauce
• 1 spoon Vinegar
• 1 spoon Red Chilli Paste
• 2 spoons Oil
• 1/4 cup water + 1 spoon Corn Flour mixed to make a slurry

How to Make

• Wash the sliced potatoes and keep them aside.
• Mix the flour, cornflour, chilli paste, salt and chilli powder. Coat the potato fingers with this mix.
• Heat oil in a kadhai and deep-fry ion batches till they are half-cooked. Place them on a tissue and let them cool.
• You will need to make the second coating now. Take the cornflour, flour and pepper powder and a few spoons of water.
• Dip the half-fried potato fingers into the batter and fry till they are golden brown.
• Drain them on a kitchen paper.
• Heat some oil in another pan and add the garlic and fry for a few seconds. Add the sesame seeds and chilli flakes and saute for a minute.
• Next, add the ketchup, soy sauce and vinegar along with the honey and red chilli paste. Stir them together.
• Mix cornflour in ¼ cup water and add this to the honeyvinegar mixture in the pan and stir for a few seconds till it thickens.
• Add the fried potato fingers along with the spring onion greens. They must be evenly coated in the sauce.