Diwali Snacks Recipes | Easy Diwali Party Food Ideas with Aloo Bhujia or Sev

Indian Diwali Snacks recipes to make at home, dry snacks South Indian & North Indian recipes , Gujarati, dinner party

5 from 81 votes

Diwali Snacks Recipes | Easy Diwali Party Food Ideas with Aloo Bhujia or Sev

Diwali is incomplete without snacks that include dry snacks or namkeens, chaats, and some simple savory bites. I have covered all of them here. All you have to do is pick up your favorite item from each category along some interesting and unique Diwali Sweets & desserts Recipes, plan your menu and surprise your guests.

Prep Time10

Cook Time20

Total Time30

Course: appetizers, snacks

Cuisine: Andhra Pradesh, Delhi, Gujarat, Indian, Karnataka, kolkata, madhya pradesh, Maharashtra, north indian, Odisha, rajasthan, South Indian, Tamil Nadu, west bengal

Servings:

Calories: 160kcal

Author: Kushi

Equipment

1 Sev maker, chakli or murukku press
1 Slotted Spoon
1 Pan for frying

Ingredients

2 Potatoes
1 cup Chickpea flour / Besan
1 tablespoon Rice flour
½ teaspoon Red chile powder
1 teaspoon Chaat Masala
1 teaspoon Salt
⅛ teaspoon Turmeric powder
⅛ teaspoon Asafoetida or Hing
1 tablespoon Oil for dough and more for frying

Instructions

Peel the skin of potatoes, cut them into cubes and wash them.
2 Potatoes
Cook the potatoes in any way desired. I have just sprinkled water, covered it th a lid, and microwaved the potatoes for 5 minutes. Alternatively, you can cook potato cubes in boiling water for 15 to 20 minutes or pressure cook them for 2 whistles.
Mash cooked potatoes once they have cooled down. This should yield approx 1 cup of mashed potatoes
Heat oil on medium flame in a heavy-bottomed frying pan while preparing the dough.
1 tablespoon Oil for dough and more for frying
To the mashed potato, add the chickpea flour, rice flour, chilli powder, chat masala, salt, turmeric powder, hing, 1 tablespoon of hot oil - and mix well to form a soft and sticky dough.
1 cup Chickpea flour / Besan, 1 tablespoon Rice flour, ½ teaspoon Red chile powder, 1 teaspoon Chaat Masala, 1 teaspoon Salt, ⅛ teaspoon Turmeric powder, ⅛ teaspoon Asafoetida or Hing
The moisture content of the potato is sufficient here. So please do not add any water. If you find it difficult to knead, then just grease your palm with oil and continue kneading.
Grease the entire inner surface of the sev maker with oil. Place enough dough in the sev maker and close it.
Once the oil is hot, hold the sev maker over the frying pan and start turning or pressing the handle (depending on how it works) and move it in a circular motion. Stop when you complete one round.
Fry them on both sides on a medium flame till the oil stops sizzling and they become golden brown in color. Keep flipping it so that it gets uniform color.
Using slotted spoon, transfer this to paper towel to absorb any excess oil.
Repeat the process for remaining dough.
Aloo Bhujia is now ready. Crush them using hands and store them in air tight container. This will remain fresh for at least 2 weeks. Use it as desired.

Nutrition