Diwali 2024: Chef Kunal Kapoor Shares Sweet And Savoury Recipes For Festive Spread

Puri-sabzi, kaju kalti, bhindi, paneer, etc. are among the most common sights of the Diwali spread. However, if you want your spread to appear slightly different and a whole lot more interesting, you must add some unique and different recipes that will appeal to the palate of your friends and peers.

Who better to teach you new recipes than Chef Kunal Kapur himself? The restaurateur has collaborated with Saffola Oils to bring you easy and fun recipes for Diwali. Enjoy these sweet and savoury delights this festive season and impress your guests with your cooking skills.

Kala Chana Chaat

Ingredients

For Tadka

• 2 tablespoons of oil 
• ½ teaspoon of hing 
• 2 teaspoons of chopped ginger
• 2 nos of chopped green chillies
• ½ teaspoon of turmeric
• 1½ teaspoons of chilli powder 
• 1 teaspoon of roasted cumin powder 
• 2 teaspoons of chaat masala 
• 2 cups of boiled kala chana 
• Salt – to taste
• A pinch of kasuri methi 
• ½ cup of water

For Chana Chaat

• ⅓ cup of chopped onion 
• ⅓ cup of boiled and diced potato
• ⅓ cup of chopped tomato 
• ⅓ cup of chopped cucumber 
• Salt – to taste
• ½ teaspoon of black salt 
• ½ teaspoon of roasted cumin powder 
• 2 teaspoons of chaat masala
• Handful of chopped coriander 
• 1 small lemon

Method

• To prepare the tadka or tempering for Kala Chana Chaat, heat oil in a pan.
• Add hing, chopped ginger, green chilli, turmeric, chilli powder, roasted cumin powder, chaat masala, boiled kala chana, salt, kasuri methi, and water. Simmer it until well combined.
• Then, add chopped onion, boiled & diced potato, chopped tomato, cucumber, salt, black salt, roasted cumin powder, chaat masala, chopped coriander, and lemon juice into the tadka. Toss all the items well, and kala chana chaat is ready to be served.

Image Credit: Chef Kunal Kapur & Saffola Oils

Also Read: Chef Kunal Kapur On How He Became Synonymous To Classic Indian Cooking

Masala Mathri

Ingredients

For Masala

• 2 teaspoons of cumin 
• 1 tablespoon of fennel seeds (saunf)
• 5 nos of dry red chillies 
• 2 large pinches of kasuri methi Leaves 
• 2 teaspoons of peppercorns

For Second Masala

• 1 teaspoon of ajwain 
• ¾ teaspoon of hing 
• ½ teaspoon of turmeric 
• 1½ teaspoons of chilli powder 
• 2 teaspoons of coriander powder 
• ½ teaspoon of black salt 
• 1 tablespoon of chaat masala or dry mango powder (amchur) 
• ½ teaspoon of salt

For Layering

• 2¼ tablespoons of oil
• 2 tablespoons of cornstarch or rice flour
• Oil for deep frying

Method

• Prepare the dough, by adding maida, sooji, salt, and oil. Knead it dry first, and then, pour water to turn it into a dough. Cover it with a damp cloth and set it aside for 10-15 minutes.
• Divide the dough into small, equal-sized balls and roll each into a small circle using a rolling pin. Each small roti can be about 2-3 inches in diameter.
• Create the Mathri masala by grinding jeera, saunf, dried red chillies, kasuri methi, and peppercorn into a coarse powder.
• Add ajwain, hing, turmeric, chilli powder,  coriander powder,  black salt,  chaat masala,  and salt to the powder and mix them all well. The masala is ready.
• Mix the oil and cornstarch. Smear this mixture on the roti, then sprinkle the mathri masala.
• Then place the next roti on top of it, spread the oil and cornstarch mixture and sprinkle the Mathri masala. Place one more roti, above it and continue the same process, and then roll it.
• Cut the mathri roll into 1.5-inch gaps and use a rolling pin to spread each cut piece into small puris.
• Take a deep-bottomed vessel and heat oil over medium heat. Gently slide the mathri discs into the hot oil, one or two at a time. Fry the mathris on medium heat till they turn golden brown and crispy. Ensure they cook evenly.
• Cool the Masala Mathris completely and they are ready to be served.

Image Credit: Chef Kunal Kapur & Saffola Oils

Pineapple Barfi

Ingredients

• 2 cups of sugar
• 3 cups of water
• ½ teaspoon of cardamom powder
• 2 cups of diced pineapple 
• 1 cup of chopped coconut 
• A dash of water
• 1 cup of custard powder
• 4½ tablespoons of oil
• A handful of chopped nuts

Method

• Take a deep-bottomed pan, add sugar with three cups of water and cardamom powder. Bring it to a boil and cook till the sugar dissolves. Remove from heat as we need thin watery syrup.
• Grind pineapple and coconut along with a dash of water to turn it into a puree. Strain it to extract a clear juice of pineapple and coconut. Add custard powder to this juice and whisk it, to avoid lumps.
• Add this mixture to the hot sugar syrup slowly and mix it gradually. Then, heat the pan and keep stirring.
• Cook on low heat until the mixture thickens, then gradually increase the heat to medium-high. After cooking for about 3 minutes add 1 tablespoon of oil and mix it completely. 
• Keep scraping the bottom of the pan to incorporate the oil properly and keep repeating the process till the remaining teaspoons of oil are used up.
• Cook to the point that the mixture does not fall off the spoon. Then turn off the heat and empty the cooked mixture onto a tray lined with butter paper. Sprinkle chopped nuts over it. Allow it to cool completely for an hour in the fridge. 
• After that remove the block of barfi by upturning the tray, remove the butter paper and cut it into squares or any desired shape and serve. The Pineapple and coconut barfi will stay good to eat for a week in the fridge.