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Easy Snack Recipe Under 30 Minutes: Preparations are going on before the arrival of Diwali. Diwali is a happy festival which everyone celebrates with joy. On the occasion of this festival, excellent decorations and lights are seen, while many people start preparing breakfast even before the arrival of the festival. It is important to serve Diwali breakfast to the guests coming to your house. If you have not been able to prepare breakfast in preparation for Diwali, then today we will give you information about some special recipes. These recipes can be made in just 30 minutes.

When did the tradition of cooking on Diwali start?

The beginning of the tradition of making dishes in Diwali is considered to be the oldest. In mythology, food has been described as a symbol of prosperity and blessings of the gods. For example, when Lord Rama returned to Ayodhya after defeating Ravana, his homecoming was celebrated with grand feasts, sweets and festive lights throughout the kingdom. For this reason, the tradition of preparing special snacks and sharing them with friends and family on the occasion of Diwali is associated with welcoming happiness and warding off darkness.

Make Diwali Chivda Recipe at home

what materials are needed

1 cup rolled oats
1 cup makhana
1/4 cup peanuts (without salt)
1/4 cup roasted chana dal
2 tbsp pumpkin seeds or sunflower seeds
2 tbsp flax seeds
1/4 cup almonds or cashews, roasted
1/4 cup desiccated coconut (optional)
2 tbsp raisins
1/2 tsp turmeric powder
1/2 tsp cumin
1/2 teaspoon mustard seeds
a pinch of asafoetida
some curry leaves
1 tablespoon olive oil or coconut oil
salt as per taste
a pinch of black pepper

Know the method of making

1. Dry roast the rolled oats in a pan until they become light golden and crisp. Take out and keep aside.

2. In the same pan, fry the makhana on low flame for 4-5 minutes until they become crunchy. Take out and keep aside.

3. Heat oil in a pan, add mustard seeds, cumin seeds and asafoetida. Let them crackle.

4. Add curry leaves, fry for a minute until fragrant.

5. Add peanuts, roasted chana dal and desiccated coconut pieces. Fry for a few minutes.

6. Add turmeric powder and then add roasted oats and makhana. Mix everything well so that everything is coated with the spices.

7. Add almonds/cashews, pumpkin seeds, flax seeds and raisins. Mix well.

8. Add salt and a pinch of black pepper if desired.

9. Mix everything well and let the chivda cool completely, then keep it in an airtight container.

Butter Murukku or Chakli Recipe

How to make butter chakli

1. Add 2 to 3 spoons of roasted gram in a blender jar.

2. Make fine powder. Measure 2 spoons of flour and keep aside. If the powder is not fine then filter it.

3. Add rice flour, roasted gram powder, soft butter, gram flour, salt, asafoetida and cumin seeds in a mixing bowl. If you want, you can also add sesame seeds.

4. Mix everything well to incorporate the butter evenly.

5. Add water little by little as required and knead the dough.

6. The dough should not be sticky and should not have cracks.

7. Grease the mold. Fix the star attachment. Fill the dough into the mold. Keep the remaining dough covered.

8. Press the dough onto a clean damp cloth or butter paper.

9. Heat oil in a pan. Drop a small flat piece of dough and check whether the oil is hot enough or not. If the dough rises, it means the oil is hot enough to fry. Deep fry them in hot oil.

10. You can also press the dough directly into the hot oil. The chakli will break and fall on its own. Fry on medium flame till it turns golden, keep stirring in between so that it gets fried well. Take them out on kitchen towel. Store butter murukku in an airtight jar. These remain fresh for about 2 to 3 weeks.

Sev recipe

1. In a large mixing bowl, add 2 cups of fine gram flour, half cup of rice flour, salt as per taste, three-fourth teaspoon of red chili powder, a pinch of asafoetida and one-fourth teaspoon of turmeric. If you want to make plain sev for chaat, do not add rice flour and red chili powder. If the flour is not fine, sift it all through a fine sieve.

2. Mix everything well. Heat 1 tablespoon oil in a pan. When the oil becomes very hot, add it to the flour. Adding oil at this stage results in light and crunchy sev.

3. First mix well with a spoon. Keep in mind that the oil is hot. Mix the oil into the flour with your hands. You will get some lumps, rub the dough between your palms. If there are lumps, break them.

4. Now prepare celery water for kneading the dough. Heat half a cup of water. When it becomes hot, add ground celery to the water. Turn off the stove and cover it. Leave until it cools down. Filter the water and keep it in a small cup.

5. For garlic or green chilli flavour, grind 2 green chillies and 4 to 5 garlic cloves in a small grinder. Add some water and make a fine paste. Stir in half a cup of room temperature water. Leave for 5 to 10 minutes. Filter the water and keep it in a small cup.

6. To knead the dough, add water little by little as per requirement. Do not add all the water at once. Add only as per requirement.

7. Mix well so that the dough is not sticky. It should not be dry and cracked. Cover it and keep it aside.

8. With the help of a brush, grease the mold or sev maker by applying some oil. Use a plate with the smallest holes. Take 1/3rd of the dough and fill it in the mould. Cover the remaining dough to prevent it from drying out.

9. Heat oil for frying. Check if it is hot enough by dropping a small flat piece of dough into the oil. The dough should rise without turning brown. This is the right temperature. There should be enough oil in the pan for frying otherwise the sev will not fry evenly. Use according to the size and shape of your embroidery.

Read this also- If you are bringing home the idol of Lord Ganesha and Goddess Lakshmi this Diwali, then definitely keep these things in mind.

10. If you are an experienced cook, press the dough directly into the hot oil and make circular shapes.

11. The flame should be medium because sev is very thin and gets fried very quickly. On very high flame they may burn or their color may become uneven.

12. After a few seconds, you will see the shaped dough separating from the ladle.