Diwali recipes: 4 special dishes from Chef Sanjeev Kapoor

Chajanee Chakli to Banana Halwa Burfi, making festival goodies at home has its own charm.

By: IANS | New Delhi | Published: October 30, 2016 4:27:18 pm
diwali recipes, snack recipes, indian recipes, bhajani chakli recipe, burfi recipe, easy indian recipes, methi mathri recipe, how to make indian snacks, indian express, indian express news What’s cooking this Diwali?

Traditional sweets and snacks are of the essence when it comes to Diwali and the celebrations are simply incomplete without home-cooked stuff. This time celebrate the festival by indulging in some sweet as well as tangy treats.

Here are some mouth-watering recipes by Chef Sanjeev Kapoor.



2 tbsp – Nutralite
Salt – To taste
1 tsp – Cumin powder
1 tsp – Red chilli powder
Oil – For deep-frying

For the Bhajanee flour
4 cups – Rice
1 cup – Skinless split black gram (urad dal)

* For the bhajanee flour, dry-roast the rice and black gram separately. Cool completely and grind separately to a powder. Sift both the flours and mix.
* Put the bhajanee flour in a bowl. Add Nutralite, salt, cumin powder and chilli powder, and mix well. Divide the mixture in half. Take one half and knead into a soft dough with 1½ cup water. When the dough is used up, make a dough of the remaining flour.
* Put small portions of the mixture into a chakli mould and press out several chakli onto a plastic sheet. Heat sufficient oil in a non-stick kadai till moderately hot.
* Deep-fry the chakli till light golden brown and crisp. Drain on absorbent paper and set aside to cool. Store in an airtight container.


2 cups – Refined flour (maida)
Salt – To taste
1 1/2 tsp – Carom seeds (ajwain)
1 tbsp – Dried fenugreek leaves (kasoori methi)
5 tbsp – Nutralite
Oil – For deep-frying

* Take flour in a bowl, add salt, carom seeds and dried fenugreek leaves and mix well.
* Add Nutralite and mix well. Add sufficient chilled water and knead into a hard dough. Cover and rest the dough for 15 minutes.
* Divide into 24 equal balls and flatten them slightly. Roll them out thinly into small puris and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan. Lightly prick them with a fork so that the mathris do not rise like puris.
* Heat sufficient oil in a kadai Slide in the mathris and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and cool completely. Serve or store in air tight tins.


1 1/2 cups – Refined flour (maida)
3 tbsp – Pure ghee
Oil – For deep-frying

1 1/2 cup – Grated dark chocolate
1 1/4 cup – Chopped almonds
1 1/4 cup – Chopped walnuts
1 1/2 cup – Grated mawa/khoya
2 tbsp – Sugar Free

* Put the flour in a deep bowl. Add ghee and add 2-3 tablespoons of chilled water or chilled milk. Knead into a medium-soft dough, adding more chilled water or milk as you go along. Divide into small balls and let them rest, covered with a damp cloth.
* To make the stuffing, mix the khoya/mawa, Sugar Free, walnuts, almonds and chocolate in a bowl. Chill it in the refrigerator for about 10 minutes. Roll out the dough balls into small round puri. Place a puri on the worktop; moisten its edges.
* Place some stuffing in the centre and fold one side of the puri over the other. Press the edges to seal and further twist the edges with your finger tips in a decorative manner. Or cut the edges with a serrated cutter. You can also make the karanji using a mould.
* Keep the karanji in the refrigerator for 30-40 minutes.
* Heat sufficient oil in a kadai. Deep-fry the karanjis, a few at a time, till light brown. Drain on absorbent paper. Serve hot or allow them to cool to room temperature and store in an airtight container.


1 cup – Chopped ripe Nendrabale bananas
1 cup – Grated khoya/mawa
1 1/2 cup – Sugar Free
1 1/2 cup – Coarsely ground cashewnuts
Ghee – For greasing
1 1/4 cup – Milk

* Grease a straight-sided shallow tray with a little ghee. Heat a non-stick pan, add bananas and khoya/mawa and cook on medium heat, stirring at regular intervals to prevent the mixture from scorching.
* Cook till the ghee begins to ooze from the mixture. Add the Sugar Free and cashewnut powder, and mix. Continue to cook, stirring continuously, till the mixture turns a rich brown.
* Add milk and cook till it starts leaving the sides of the pan. Pour the mixture into the greased tray, level the surface and set aside to cool.
* Cut into desired shapes and serve.

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