Occasion & Party  >  Occasion  >  Diwali  >  Diwali Snacks  >  
131 recipes


bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with 32 amazing images. bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku is a tasty crunchy jar snack. Learn how to make bajra murukku. To make bajra chakli, combine the bajra flour, whole wheat flour, garlic, nigella seeds, green chilli paste and salt in a deep bowl and mix well. Rub the butter into the flour mixture using your fingertips until the mixture resembles bread crumbs. Add the curds and knead into a soft dough using little water. Put the mixture into a chakli press and press out round whirls of the dough onto a newspaper or aluminium foil working closely from the centre to the outside of the whirl (approx. 50 mm. (2") diameter). You will get 15 to 17 chaklis. Heat the oil in a deep kadhai, gently lift each chakli using a flat spoon and deep-fry, a few at a time, over a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. Chakli is each one’s favourite at tea time and during the festival of Diwali too. It is made using a variety of flours. Here we have presented kambu murukku. Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji, the bajra murukku is sure to be an exciting experience for you. The butter lends the crispiness, while the curd makes the chakli slightly crumbly. To make this Indian Diwali snack, you need a chakli press. It is available at most utensil stores, and it takes only a little bit of practice to start using them. And, once you get the hang of it, you can quickly and easily make a lot of chaklis to last for several days. Tips for bajra chakli. 1. Ensure that the bajra flour is fresh. Old bajra flour has a nutty smell which can spoil the taste of the chakli. 2. Nigella seeds can be replaced with sesame seeds. 3. If the dough is breaking while forming the chakli, it means there is less moisture. Take the dough out of the chakli press, add a tablespoon of water at a time and knead again. 4. If you are not getting a proper shape, it means the dough is too moist then add some flour and knead again. 5. The size of the chakli can be your choice. Just ensure that the spirals are not spaced out but an intact coil. 6. Ensure to seal the end of each chakli so that it doesn’t open up while frying. 7. Use a flat ladle as shown in the image to transfer each chakli from the plate to the baking tray. 8. If you are facing a lot of trouble while making the spiral coil then simply, make 2 -3 inch-long sticks or pipe them in a straight line like a rope and after baking them break them into pieces. 9. Remember to cool them completely. Slight warmth can reduce the crispiness of chaklis and make them soggy. Enjoy bajra chakli recipe | bajra murukku | Indian Diwali snack | kambu murukku | with step by step photos.

instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | with 21 amazing images. instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws is a kids jar snack which is loaded with cheesy flavour through and through. Learn how to make eggless Indian cheese straws. To make instant cheese straws, sieve the flour and add the salt. Rub the butter into the flour with finger tips till the mixture resembles bread crumbs. Add the cheese and chilli powder and mix well. Add ice-cold water (approx. 2 tablespoon) and make a dough. Roll out the dough on a lightly floured board to 6 mm. (1/4") thickness. Cut into long strips with a fluted cutter and give 2 twists. Arrange the straws on an ungreased baking dish and bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Serve immediately or store in an air-tight container. Cheese-based tidbits do not have to be store bought. Here is how you can make crispy eggless Indian cheese straws at home to amaze the kids. While it might take a little practice to master this, it is not so difficult if you follow the instructions thoroughly. What is more, it does not even call for any exotic ingredients – just simple stuff readily available in your larder, a bit of love, and an element of surprise! These flaky textured easy cheese straws is one utterly mind-blowing snack that you will love to the core – literally! These instant cheese straws are wonderful to serve with onion thyme soup or pumpkin potato soup. Tips to make instant cheese straws. 1. Butter has to be at room temperature, so remember to remove it from the refrigerator at least half an hour in advance. 2. For rolling use a big board or a plain surface and spread enough plain flour on it so rolling is easier. 3. Ice cold water is a must to make the cheese straws flaky. 4. While arranging the cheese straws on the baking tray. Keep enough distance between the straws so they do not stick to each other. 5. Cool the cheese straws well before storing, as warmth may make them soggy. Enjoy instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | with step by step photos.

khakhra chivda | instant khakhra chivda | khakhra chivda for tiffin | with 15 amazing images. khakhra chivda is where crushed khakhras are pepped up with roasted chana dal, peanuts, cashew nuts, sev and other interesting ingredients, which will make the taste buds – and of course, your kids – to jump with joy. When kids get bored of the usual rotis in their tiffin box, you can make an exciting khakhra chivda snack with crispy khakhra instead! Made with wheat flour, khakhras are quite as satiating as rotis but can be quite thrilling for kids to munch on. It is difficult to think of something new everyday for your kiddo’s tiffin so this is one khakhra chivda snack that you can use as their tiffin treat and I am sure the box would definitely come back empty! You can also use this khakhra chivda as a Diwali jar snack and serve it to your guests or simply use it as an evening snack and enjoy it with a hot piping cup of masala chai . When I be craving for something tasty, I add in cucumbers, tomatoes, onion, coriander with little chaat masala to this khakhra chivda making it a chaat and kill my hunger pangs by relishing it! You can make a large batch of this khakhra chivda and store it in an air-tight container for 5-6 days, ready to send in the kids tiffin box anytime you wish. It can come in really handy on hurried days when you don’t have time to prepare an elaborate tiffin. Moreover, your kids would love it too! Also pack Quick Chocolaty Biscuits in another tiffin for a perfect short break combo. Learn to make khakhra chivda | instant khakhra chivda | khakhra chivda for tiffin | with detailed step by step recipe photos below.

All-time favourite ghughras with an off-beat stuffing, this snack is sure to bowl you over with its flawless texture and exciting taste! We have used a mixture of French beans and paneer flavoured with a dash of green chilli paste as the filling for the ghughras. The ghughras themselves have a very nice texture as the dough is made with sufficient ghee. We have not shaped this snack like traditional ghughras just to make things easier and quicker for you, but if you wish to boost the visual appeal by shaping it like authentic ghughras, you can. Prepare the stuffing just before you make the snack because it will release water. While frying the Ghughra with Fansi and Paneer Stuffing, maintain a medium flame because the stuffing will remain uncooked if you fry on a high flame. Serve this tasty snack with green chutney. You can also try other recipes like the Vatana na Ghughra , and the Spinach and Cheese Sambousek .

chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with 22 amazing photos Chorafali also called as Chola dal fritters are irresistible deep-fried fritters can be made in bulk and stored in jars. So, they come in really handy when a hunger pang strikes and you feel like munching on something! Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readymade. Homemade chorafali is a famous Gujarati jar snack made in most households during Diwali for sure. After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force. Finally also remember to deep-fry only a slow flame or else the Choraphali will burn and may remain chewy. Cool it completely and relish it! Enjoy chorafali | homemade chorafali recipe | choraphali recipe | Indian Diwali snack | with step by step photos

farali potato wafers recipe | fasting potato chips | vrat potato chips | with 16 amazing images. These three ingredients farali potato wafers recipe makes a real treat to the palate. Learn how to make farali potato wafers recipe | fasting potato chips | vrat potato chips | Potato wafers, commonly known as potato chips, are a popular snack enjoyed by people all over the world. This farali version of potato wafers is much, much tastier than regular wafers, because it is perked up with rock salt and black pepper. farali potato wafers, also known as "Fasting Chips," are a popular snack during Hindu fasting periods such as Navratri or Ekadashi. These crispy, flavorful wafers are made using potatoes and a few fasting-approved ingredients. Making them at home is simple and ensures freshness without any preservatives. Enjoy these delicious and crunchy farali potato wafers during your fast or as a snack anytime! pro tips to make potato wafers: 1. Indori (pinkish skin) potatoes are a popular choice due to their high starch content, which results in a crispy texture. 2. Soak the potato slices in water to remove excess starch and prevent it from discolouration. 3. For a twist, you can sprinkle peri peri masala on the chips. 4. Make sure to use a potato slicer for making even thin slices. Enjoy farali potato wafers recipe | fasting potato chips | vrat potato chips | with detailed step by step photos.

wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with 38 amazing images. wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku has a very different flavour and mouth-feel, equally tasty but slightly softer than the normal rice flour chakli. Learn how to make Indian aata chakli. To make wheat flour chakli, place the whole wheat flour in a muslin cloth. Tie it tightly. Place it in hot steamer and steam for 15 minutes. Remove the flour from the muslin cloth and cool slightly, the whole wheat flour must have become hard. Break into small pieces and blend in a mixer till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and knead into a soft dough using enough water. Divide the dough into 2 equal portions. Take a portion of the dough and press it into a chakli “press” and cover it with the lid. Press out 50 mm. (2”) diameter round swirls of chakli onto an inverted flat board or thali, working closely from the centre to the outside to get approx. 25 chaklis. Press the chaklis very gently with the back of a flat ladle. Repeat steps 8 to 10 to make 1 more batch of 25 chaklis. Heat the oil in a deep non-stick pan, deep fry the chaklis on a medium flame, till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Cool and store in an air-tight container. It is amazing and totally mind-boggling how changing just one ingredient in a recipe can give you something awesomely different! Well, in gehun ke aate ki chakli we have replaced rice flour with whole wheat flour, tweaked the proportions of the other ingredients slightly, and tried making chakli with the steamed dough. You will love the homely taste and melt-in-the-mouth texture of this Indian aata chakli. What lends a unique texture to this chakli is the steaming of the wheat flour in a muslin cloth, while the rest of the procedure remains the same as the other varieties of chakli. You need to buy a ‘chakli press’ from the market to make this wheat flour murukku. It comes with 10 to 12 types of moulds which can be used to make crunchy snacks like chakli, sev, gathiya etc. You can also try your hand at other jar snacks like the Methi Puri or Seedai. Tips for wheat flour chakli. 1. Ensure that you keep the wheat flour in a muslin cloth only as it is thin and will allow the flour to cook and harden. 2. Tie the muslin cloth with one to two ends of that cloth itself if possible. We suggest that you do not use a rubber band. There is a possibility that the rubber band might break or loosen due to the steam. 3. Keep the tied muslin cloth on a perforated plate in the steamer. 4. You need to be a little careful when deep-frying these chaklis though. Do not keep turning them often as they are soft and will break. Just move them around occasionally. Enjoy wheat flour chakli recipe | Indian aata chakli | gehun ke aate ki chakli | wheat flour murukku | with step by step photos.

farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with 32 amazing images. farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is a perfect accompaniment to a cup of masala chai or coffee. Learn how to make Gujarati farsi poori. To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water. Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle. Prick the puris all over using a fork. Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store them in an air-tight container. For Gujaratis, Diwali is incomplete without farsi poori. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is quite often sent to each other’s house during Diwali. It is soft but yet crispy. This Indian farsi puri Diwali snack is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. While we have made it with maida as the base ingredient, some people also prefer to use equal proportion of maida and wheat flour. Tips for farsi puri. 1. You can also add little roasted cumin seed powder. 2. Always measure the ghee after it is melted. 3. Do not roll the puris thinly, it should be little thick. 4. These puris should be stored in an air-tight container, stays good for at least 10 days. These puris can be carried for picnic, travelling or even taken to work. Enjoy farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with step by step photos.

rajma kebab recipe | rajma galouti kebab | red kidney beans tikki | with 23 amazing images. rajma kebab are a protein rich Indian vegetarian kebab made with rajma and spices. Learn how to make rajma kebab recipe | rajma galouti kebab | red kidney beans tikki | Here is a low-fat version of the famous rajma kebab made within minutes in your own kitchen with minimal oil. With green chillies, ginger and garam masala to impart a lip-smacking flavour, this toothsome kebab of protein-packed rajma is a delight to savour. Tasty and flavorful rajma galouti kebab made from kidney beans, spices and herbs. These delicious kebabs are also vegan and gluten free and makes for a excellent snack or a meal. These red kidney beans tikki tastes absolutely delicious with parathas (flatbreads) and green chutney for a meal or can be packed in tiffins or served as starters. You can make wraps or sandwiches too. pro tips to make rajma kebab: 1. If you find difficulty while shaping the kebab, add little crumbled paneer in the mixture and mix well. 2. Instead of chopped ginger and green chillies you can use ginger green chilli paste also to make this kebab. 3. You can also air fry them or bake them. Enjoy rajma kebab recipe | rajma galouti kebab | red kidney beans tikki | with detailed step by step photos.

sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with 30 amazing images. sambar is a hearty South Indian lentil stew simmered with vegetables, tamarind, and a unique spice blend called sambar masala. This fragrant, flavorful dish offers a symphony of textures with soft lentils, crisp vegetables, and a tangy-sweet sauce. It's a comfort food enjoyed at any time of day, often served with rice or soaked-up with fluffy appams. Like idlis and dosas, sambar is also an all-time favourite that is almost synonymous with South Indian food! From the smallest roadside hotel to the classiest Indian restaurants around the globe, ‘idli, Vada, Sambar’ is a very popular breakfast combo! So, here is how to make the perfect sambhar to match the perfect Idlis / Dosas / Appe. Loaded with vegetables and dal, this flavourful side-dish is very sumptuous and tasty, leaving no doubt about why it is so popular. You can relish it not just with the innumerable South Indian snacks and Breakfast dishes, but also with a plain bowl of hot rice topped with a dollop of ghee or laced with til oil. The best part about sambar is that, while it tastes best when hot, it is quite enjoyable even after a few hours, so it can be carried to work, or prepared in advance on a busy day. Main ingredients for sambar. toovar (arhar) dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar. Toor dal has a mild, slightly sweet, and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar. Sambar masala is the heart and soul of sambar, a South Indian lentil stew. This aromatic spice blend forms the flavor foundation of the dish, combining coriander seeds, cumin, fenugreek, chilies, and sometimes other spices, like black peppercorns and turmeric. It adds depth and complexity, balancing earthy lentils with the sourness of tamarind and sweetness of vegetables, while its enticing aroma whets the appetite and adds a touch of vibrant color to the stew. Pro tips for sambar. 1. Add 1 cup red pumpkin (bhopla / kaddu) cubes. red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar. Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar, contributing to the overall flavor profile. 2. Add 1/2 cup potato cubes. When cooked, potatoes contribute to the overall creaminess and richness of the sambar, especially when they are partially mashed or left to soften in the gravy. Potatoes add a mild, natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar. 3. Add 1/2 cup drumstick pieces (each cut into 2"). Drumsticks have a mild, slightly sweet flavor that complements the other spices and vegetables in sambar without overpowering them. Drumsticks are a common and well-liked vegetable in many parts of India, including South India where sambar originates. Using them in sambar reflects the regional cuisine and preferences. Enjoy sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambar recipe | with step by step photos.

instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with 25 amazing images. The best way to use leftover rice to make crispy medu vadas for breakfast or snacks. Learn how to make instant medu vada recipe | leftover rice medu vada | instant rava medu vada | Most South Indians consider breakfast incomplete without Idli and Medu Vada. Here’s is an easy and quick way to prepare traditional medu vada using leftover rice and semolina. Rice flour and semolina gives the perfect crispiness to the leftover rice medu vadas. This recipe can be whipped up quickly in 15 minutes without any fermentation. The other benefit of this instant rava medu vada is the ease of shaping the vadas, you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. Serving them hot with sambhar and coconut chutney however is doubly delightful. Tips to make instant medu vada: 1. You can use cooked rice like basmati, kolam etc. 2. Rice flour is added for the binding in the mixture. 3. Deep fry the vadas on medium flame so that they get evenly cooked from inside. Enjoy instant medu vada recipe | leftover rice medu vada | instant rava medu vada | with detailed step by step photos.

matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with 33 amazing images. Matar ki kachori is a flaky, crispy deep-fried pastry filled with savory, spiced green peas stuffing. Learn how to make matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | In the Hindi language, matar means green peas and Kachori is a deep-fried and flaky pastry. This matar kachori has a flaky crust with a savory filling of tender green peas. Crushed green peas are pepped up with few refreshing spices with its prominent flavour. You will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering! This recipe can also be called Khasta matar kachori as the outer pastry is flaky and crisp. I usually make this snack when we get fresh green peas during the Indian winters. But with this recipe, you can enjoy this delicious snack in any season. Kachoris are also a popular street food and the stuffing can vary from vegetables to lentils and even dry fruits. They are not much different from the Samosa except for the filling and the shape. Serve these Rajasthani vatana kachori for Breakfast or Evening Tea Snacks with green chutney and khajur imli chutney. You can also try our kachori chaat recipe. pro tips to make matar ki kachori recipe: 1. Let the dough rest for at least 30 minutes to relax the gluten, resulting in a crispier kachori. 2. Make sure to use fresh green peas to make this recipe for the best results. 3. Avoid overcrowding the pan to prevent the oil from cooling down. Enjoy matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with detailed step by step photos.

kesar pista biscuits recipe | eggless kesar pista badam biscuit | kesar pista cookies | badam pista cookies | with step by step images. kesar pista biscuits are popular Indian biscuits for young and old. Learn how to make eggless kesar pista badam biscuit. The badam pista cookies is a real delicacy with rich spicy notes. Maida based dough flavoured with saffron mixture, cardamom and nutmeg powder give these biscuits a true Indian touch. The use of saffron not only adds to flavour and aroma in these eggless kesar pista badam biscuit, but also make them colourful. Assorted nuts give these biscuits a delectable crunch, while an array of spice powders gives it a tantalising aroma. To make kesar pista biscuits, combine the saffron and warm milk in a small bowl and mix well. Keep aside. Combine the ghee and sugar in a deep bowl and mix very well with a spatula. Add the saffron-milk mixture, cardamom powder and nutmeg powder and mix very well using a spatula. Add the plain flour and add the milk and knead into a soft dough. Divide the dough into 2 equal portions. Roll a portion of the dough into a 125mm. (5”) by x 150mm. (6”) rectangle using a little plain flour for rolling. Sprinkle a little pistachio and almonds evenly over it and roll again lightly so the nuts stick well to the dough. Cut into 25 mm. (1”) by 25 mm. (1”) squares using a sharp knife or a cookie cutter. Repeat steps 6 to 8 to make more biscuits. Bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Cool, store in an air-tight container and use as required. These kesar pista cookies are sure to be a family favourite and a perfect gift to make and give for festive occasions like Diwali, Christmas and Raksha - Bandhan. Tips for kesar pista biscuitskesar pista biscuits. 1. Ensure the maida is free of lumps. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. To press the nuts into the dough, roll lightly with a roller pin so that you don’t thin down the dough layer, but at the same time the nuts stick firmly to it. 4. To get the perfect colour and texture, bake the biscuits for just 15 minutes. It might still seem soft when you take it out of the oven, but once the biscuits cool in the tray, they will turn crunchy. Enjoy kesar pista biscuits recipe | eggless kesar pista badam biscuit | kesar pista cookies | badam pista cookies | with step by step photos and video below.

tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with 26 amazing images. tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya is a dry snack made in most Gujarati households. Learn how to make Gujarati tikha gathiya. To make tikha gathiya, combine all the ingredients in a big bowl and mix well. Mix well using your hands so as to break the lumps and knead into a semi-soft dough using water. Grease your hands using a little oil and knead the dough once again to smoothen it lightly. Grease a “sev press” (along with its lid and gathiya plate) using a little oil, press the dough into it and cover it with the lid. Heat the oil in a deep non-stick pan, place the “sev press” above the hot oil (at a little distance) and turn the handle of the “sev press” so that half of the dough is forced out of the gathiya plate and drops directly into the oil. Move the “sev press” in a circular motion while turing the handle of the “sev press” in a circular motion at the same time. Deep-fry the gathiya on a slow flame, till they turn light brown in colour and crisp while turning them at intervals. Drain on an absorbent paper. Repeat to make more gathiya in one more batch. Cool completely and serve or store in an air-tight container. Use as required. Gathiya is a classic deep-fried savoury snack, which is made of gram flour flavoured with ajwain. This version of the ever-popular tea-time snack also uses a dash of chilli powder to make it a little more spicy. The aroma of carom seeds and the mild spiciness of chill powder are very enjoyable, and linger on your palate for some time. Making teekha gathiya is easy and doesn't take too much time. On your first try, you will also get the hang of the right way to move the sev press while pressing it. Make a batch of spicy gathiya jar snack for Diwali and store it in an airtight container, so you can serve it to your guests during festivals, with a cup of masala chai. Remember to cool it well before storing, as even slight warmth can alter its pleasing crunchiness. Tips to make tikha gathiya. 1. Make sure the dough is not very soft and it semi-soft, always add water little by little. 2. The sev press should be greased well. 3. Always deep-fry on a slow flame or else they will get burnt easily and yet be uncooked. 4. Store in an air-tight container, it last good for atleast 10 days. Enjoy tikha gathiya recipe | Gujarati tikha gathiya | spicy gathiya jar snack for Diwali | teekha gathiya | with step by step photos.

multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli | with 25 amazing images. multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli is a low calorie version of traditional chakli. Learn how to make baked chakli. To make multi flour chakli, combine all the ingredients in a deep bowl and knead into a soft dough using enough water (approx. ½ cup). Put the dough into a greased chakli press and press out round swirls of the dough onto a greased baking tray working closely from the centre to the outside of the swirls (approximately 50 mm. (2") diameter). You will get 24 chaklis in all. Bake all the chaklis in a pre-heated oven at 180°C (360°F) for 15 minutes, turn them over and bake them again for 12 to 15 minutes. Cool completely and serve or store in an air-tight container and use as required. Chakli is a jar snack that evokes pleasant memories of vacations spent with cousins at grandma’s place raiding the many snack jars in the pantry! Over time, many of us have almost given up on these simple food pleasures due to health concerns. Here is a healthy baked version of your favourite munchie chakli. Non fried chakli will not fail to entice you in flavour and texture both. Try it out! The combination of three wholesome flours with cumin seeds, pepper powder and til gives the baked chakli a wonderful taste and mouth-feel. One serving (4 chakli) lends about 102 calories which is a perfect oil-free snack to enjoy in between meals. The healthy 3 flour chakli gives 2.8 g of fibre and 2.7 g of protein, thus making it a nourishing addition to a weight watchers, diabetic and a healthy heart diet. Til, on the other hand, also adds iron to your meals which is needed to avoid fatigue and stay fresh through the day. Try other healthy jar snacks like Baked Whole Wheat Puris, Roasted Makhana and Baked Sev. Tips for multi flour chakli. 1. The dough tends to get very dry so knead the other portion of the dough again with 1 tbsp. 2. Store multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli | in airtight container for 7 to 10 days. Enjoy multi flour chakli recipe | baked chakli | non fried chakli | healthy 3 flour chakli | with step by step photos.
Goto Page: 1 2 3 4 5 6 7 8 9 

Top Recipes

Outbrain