Diwali special snacks platter Recipe

Name: Diwali Special Snacks Platter Recipe
Total time: 90 min
Yield: 7
Cuisine: Indian

Recipe By Bansi Sandip Kotecha

Diwali is festival of togetherness..... Friends and family stay together... Eat together and have fun together..... Similar way, multiple dishes of snacks together is here to multiply diwali fun..... 💐💐

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1hr 30minstotal

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Ingredients for Diwali special snacks platter Recipe

As Required Chorafali Recipe
0.14 Cup chickpea flour
1/20 Cup split urad dal flour
1/50 Tsps Backing soda
0.14 Tablespoon Oil
0.29 Cups Oil for deep frying
To Taste Salt
1/25 Cup Water
0.29 Tsp Red Chilli Powder
0.14 Tsp Black Salt
0.29 Tsp Dry Mango Powder
As Required Mathiya recipe
28.57 Gram moth flour
7.14 Gram urad dal flour
0.14 Tbsp ajwain
0.29 Tbsp oil
As Required water
0.29 Tbsp green chilli paste
To Taste Salt
0.07 Tsp papad khar
0.29 Tbsp sugar
0.14 Tsp ghee
As Required Tikha Gathiya
0.29 Cup Gram flour
0.43 Tbsp Oil
0.07 Tsp Rock salt
0.07 Cup Water
0.14 Tsp Red chili powder
0.07 Tsp Turmeric powder
1/25 Tsp Asafoetida
0.07 Tsp Salt
0.29 Cups Oil for frying
As Required Pudina Palak Sev
0.14 Cup Chickpea flour
0.29 Tbsp Oil
0.14 Cup Mint leaves
A Bunch Spinach leaves
0.29 Pieces Green Chilli
To Taste Salt
0.29 Cups Oil for frying
As Required palak chakli recipe
0.29 Cups rice flour
0.14 Cups wheat flour
0.14 Cup Fresh milk cream
0.43 Tablespoon Sesame Seed
A Pinch Hing
To Taste salt
0.29 Cups oil for deep frying
0.14 Cup spinach leaves
0.29 Pieces green chilli
As Required water
As Required Butter chakli recipe
0.29 Cups rice flour
0.14 Cups wheat flour
0.14 Cup Fresh milk cream
0.43 Tablespoon Sesame Seed
A Pinch Hing pinch of
To Taste salt
0.14 Tablespoon sugar powder
0.29 Cups oil for deep frying
0.14 Cup butter milk
As Required Colourful Chivda Recipe
0.29 Cups Puffed rice
0.14 Cup Makai poha
0.07 Cup rice poha
0.71 Cups Dry Poteto sev
0.29 Tablespoons Peanuts
0.07 Cup Fried chanadal
0.14 Cup palak sev
0.14 Cup beetroots bundi
Sprig Curry leaves
0.14 Teaspoon Red chilly powder
To Taste Salt
0.14 Teaspoon Turmeric powder
0.14 Tablespoon Powdered sugar
To Taste Salt
0.43 Cup Oil for deep frying

Directions: Diwali Special Snacks Platter Recipe

STEP 1.Making Chorafali
STEP 2.• Boil 1/4 cup water with a pinch of salt and 1-tablespoon oil in a small pan until lukewarm or for approx. 1-2 minutes.
STEP 3.• Sift gram flour, urad flour and baking soda in large bowl and mix well.
STEP 4.• Add lukewarm water little by little and mix well.
STEP 5.• Knead very stiff dough. Cover it with muslin cloth and keep aside for 10 min.
STEP 6.• Divide the dough into small portions. Grease clean flat surface put a small portion of dough in thick ziplock bag and then pound it with the pestle. Repeat the process until it is pliable and its color turns lighter.
STEP 7.• The dough surface looks smooth and its color is lighter. Repeat the above mentioned process for all dough portions. Place all dough portions in the same bowl and cover with a cloth or plate to prevent from drying.
STEP 8.• Take one small lemon sized portion of dough and give it a round shape. Grease it with little oil, place over the rolling board and press it little to flatten it.
STEP 9.• Roll it out into very thin circle. Do not use flour for dusting, grease dough ball with oil to roll out. Rolled thin circle should look semi-transparent. Transfer it to a plate and cover with a plate or muslin cloth. Repeat the process for all remaining dough portions.
STEP 10.• Take one rolled circle, make multiple 2-inch wide strips using knife and then cut all stripe from the center.
STEP 11.• Heat oil over medium flame for deep frying. While oil is getting ready for deep frying, mix black salt, red chilli powder and dry mango powder in a small bowl.
STEP 12.• When oil is medium hot, place 2-3 strips into it and fry until light brown and crispy. It will take few seconds to puff up after adding them in the oil. Remove them by using slotted spoon and drain excess oil. Transfer them to a plate and sprinkle mixed masala (prepared in step-10) over it. Crispy chorafali is now ready for serving. You can store it in airtight container and consume it within 8-10 days.
STEP 13.Making mathiya
STEP 14.• In a bowl add mathiya flour, ajwain, and oil. Mix well.
STEP 15.• Now in a pan, add water, green chili paste, salt, papad Khar and sugar. Boil mixture on low flame till sugar is completely dissolved. Switch off the gas and add 1 tsp ghee to it.
STEP 16.• Add water mixture gradually and knead stiff dough.
STEP 17.• On a kitchen platform or plastic sheet, apply some oil on it. Place dough on it and make it smooth with a rolling pin or pestle for 8-10 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands.
STEP 18.• Starch the dough and make a log from it. cut it into equal parts.
STEP 19.• Take a lemon size ball and using some rice flour roll it thinner than chapati.
STEP 20.• Dry mathiya for 5-10 minutes.
STEP 21.• Heat oil for frying and add mathiya on high flame, then lower the flame and fry mathiya till it becomes crispy. It takes 1-2 minutes.
STEP 22.• Remove on the wire rack and fry all mathiya in the same way.
STEP 23.• Serve or fried mathiya, cool down store them in an airtight container for longer shelf life.
STEP 24.Making Shankarpara
STEP 25.• Firstly, take a bowl and add sugar and water and mix till sugar dissolves.
STEP 26.• Secondly, take another bowl and add maida, wheat flour.
STEP 27.• Moreover, add salt and ghee.
STEP 28.• Then mix all the ingredients well with both palms till flour hold the shape in hand.
STEP 29.• Now add sugar water in flour in batches as required to knead the dough.
STEP 30.• Prepare Shankarpara dough as paratha’s dough.
STEP 31.• Now take small ball size dough on rolling board.
STEP 32.• Then roll it with a rolling pin until roti’s thickness.
STEP 33.• Now cut this roti in a diamond shape and remove small edges or corner’s dough.
STEP 34.• Take deep fry this shankarpara in hot oil on medium to high flame till light golden brown.
STEP 35.• Your shakarpara is ready to serve.
STEP 36.Making Tikha Gathiya
STEP 37.• In a mixing bowl take gram flour and all other ingredients such as turmeric powder, hing, oil, black salt, red chili powder and salt to taste.
STEP 38.• Mix all the ingredients well and knead the dough by adding water to the flour.
STEP 39.• Once the dough is kneaded well, put it in the sev machine / gathiya sancha.
STEP 40.• Mean while heat the oil in frying pan. Once the oil is hot, place the machine on top of Kadai and make gathiya by turning the handle of the machine clockwise.
STEP 41.• As you complete one round stop and turn the handle in the anti clock wise to stop gathiya coming out.
STEP 42.• Fry the gathiya for about 2-3 min or till golden brown in color.
STEP 43.• Remove the gathiya and let the extra oil get soaked using paper napkin.
STEP 44.• Crispy tikha gathiya is ready.
STEP 45.Making Pudina Palak Sev
STEP 46.• Put mint leaves,spinach leaves, green chilies and water in a mixer jar and grind them. After grinding, sieve it in a bowl by pressing it with a sieve. Remove all the juice and remove the remaining fiber.
STEP 47.• Now put gram flour, oil,salt and juice in a bowl and knead it soft with the help of a spoon. Mix with a spoon, knead it very softly, if needed, you can add 1-2 tsp of water. Beat it well for 3-4 minutes and keep it covered for 10 minutes.
STEP 48.• Heat oil in the pan, remember the oil should be medium-high and the flame should also be medium-high. Now take a sev making machine and put a small mesh in it and fill the dough with light oil in hand. Then close the machine.
STEP 49.• Put the dough in the hot oil with the help of a machine, so much that it can come in one turn. Now let it fry till the foam disappears, then turn it over and fry it from the other side as well. When the foam stops coming completely, take them out and make the rest in the same way. In this way the sev will be ready, you can eat it like this or you can eat it by adding some chaat masala to it.
STEP 50.Making palak chakli recipe
STEP 51.• firstly, prepare the palak puree by blending handful of palak, green chilli and water.
STEP 52.• blend to smooth paste and keep aside.
STEP 53.• now in a large mixing bowl, take rice flour, wheat flour, Sesame Seed, hing, salt to taste and Fresh Milk Cream or Malai
STEP 54.• combine all the ingredients well
STEP 55.• now add prepared palak puree and mix well & knead dough to smooth and soft dough.
STEP 56.• now take star mold and prepare small spiral shaped chaklis by pressing.
STEP 57.• take one palak chakli at time and slide it into hot oil.
STEP 58.• flip the chakli and fry on medium flame till they turn crispy from both sides.
STEP 59.• furthermore, drain over a paper towel to remove excess oil.
STEP 60.• finally serve crispy and healthy palak chakli with masala tea or masala milk.
STEP 61.Making Butter chakli recipe
STEP 62.• In large mixing bowl, take rice flour, wheat flour, Sesame Seed, hing, sugar powder, salt to taste and Fresh Milk Cream or Malai
STEP 63.• combine all the ingredients well
STEP 64.• now add butter milk and mix well & knead dough to smooth and soft dough.
STEP 65.• now take star mold and prepare small spiral shaped chaklis by pressing.
STEP 66.• take one palak chakli at time and slide it into hot oil.
STEP 67.• flip the chakli and fry on medium flame till they turn crispy from both sides.
STEP 68.• furthermore, drain over a paper towel to remove excess oil.
STEP 69.• finally serve crispy and Butter chakli with masala tea or masala milk.
STEP 70.Making Chivda Recipe recipe
STEP 71.• Dry roast the puffed rice in a wok on low flame. Remove and keep in a big mixing bowl.
STEP 72.• Heat enough oil in a kadhai (deep wok) and deep fry the dried corn poha, Rice Poha, dry poteto sev in small batches.
STEP 73.• Remove the fried items with a slotted ladle and spread over the puffed rice.
STEP 74.• In the same oil, deep fry the peanuts until they crack (take care not to burn them). Remove them and pour them over the mixture.
STEP 75.• Now added palak sev & beetroots bundi
STEP 76.• Lastly deep fry the curry leaves. Switch off the flame and let the curry leaves remain in the hot oil for few seconds, so that it becomes completely dry and crisp.
STEP 77.• Mix them with the chivda mixture.
STEP 78.• Season the chivda with spices (turmeric powder, red chilly powder), salt and powdered sugar.
STEP 79.• Toss well and serve immediately. Keep the colourful chivda in an airtight container.
STEP 80.My Diwali Special snacks platter Ready

Nutrition
value

6175

calories per serving

536 g Fat69 g Protein281 g Carbs27 g FiberOther

Current Totals

Fat
536g
Protein
69g
Carbs
281g
Fiber
27g

MacroNutrients

Carbs
281g
Protein
69g
Fiber
27g

Fats

Fat
536g

Vitamins & Minerals

Calcium
885mg
Iron
22mg
Vitamin A
2425mcg
Vitamin B1
1mg
Vitamin B2
1mg
Vitamin B3
8mg
Vitamin B6
1mg
Vitamin B9
630mcg
Vitamin B12
2mcg
Vitamin C
26mg
Vitamin E
80mg
Copper
2mcg
Magnesium
511mg
Manganese
5mg
Phosphorus
1291mg
Selenium
38mcg
Zinc
10mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Bansi Sandip Kotecha