Top 5 Best Diwali Recipes to make this festive season

Published on 10th Nov 2020 by BlogBuster Editorial Team

The festival of lights, Diwali is celebrated with great enthusiasm and joy in our country. The festival marks the victory of good over evil, light over darkness. It celebrates the return of Lord Ram, Goddess Sita and Lord Lakshman to Ayodhya after 14 years of exile.

The Diwali festivities continue for five long days and include decorating the house with diyas, dressing up in traditional attire, making colourful Rangoli and much more. But the best part of Diwali festivities is cooking and enjoying the delectable diwali dishes. It is also an age-old tradition to cook various snacks and sweet dishes during this festive season. While there are some commonly and yearly made diwali dishes like shankarpali, murukku, namak para, karanji, here’s presenting some unique diwali recipes you can try this year.

Baked Onion Pakodas

Our monsoon favourite deep-fried onion pakodas aka fritters just got a healthy update! Vegan and gluten-free you can binge on them to your heart’s desire. It makes up for one of the perfect diwali snacks recipes for your dinner party.  Check out the recipe below!


1.    In a bowl add 1 cup thinly sliced onion, 4 tbsp besan, 1 chopped green chilli, 4 tbsp rice flour, 1 tsp red chilli powder, salt and ¼ tsp turmeric powder.
2.    Add 3 crushed garlic cloves, and a few curry leaves.
3.    Add 2 tbsp oil and mix well.
4.    Sprinkle 2 tbsp of water and make a sticky dough.
5.    Line a baking tray with parchment paper and arrange the dough in small portions.
6.    Drizzle ¼ tsp oil on each portion.
7.    You can preheat the oven for 5 minutes at 160 degrees.
8.    Bake this for 25 minutes at 160 degrees.
9.    Crispy pakodas are ready.
10.    Garnish with coriander leaves and chaat masala just before serving to enhance the taste.

Baked Onion Pakodas
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Mathri or Mathiya

Flaky and layered, Mathri or Mathiya is one of the most popular Punjabi diwali snacks recipes. It is spiced with jeera, ajwain, kasuri methi and kali mirch giving it a flavorful taste. It can be made in bulk, stored in an airtight container and enjoyed with hot chai. Follow the recipe below to make delicious Mathri.


1.    Firstly, in a large bowl add 2 cups wheat flour and 2 tbsp rava.
2.    Add 2 tbsp kasuri methi, 1 tsp pepper, ¼ tsp ajwain, 1 tsp cumin, ½ tsp salt and 2 tbsp ghee.
3.    Crumble and mix well to form a moist mixture.
4.    Now add water as required and knead the dough.
5.    Knead to a tight dough and add more water if required.
6.    Pinch a ball sized dough and flatten with hand.
7.    Prick using a fork to prevent puffing.
8.    Fry the mathri in medium hot oil. You can also bake it in a preheated oven at 180-Degree Celsius for 25-30 minutes.
9.    Fry on low flame till the mathri floats. It takes approximately 1-2 minutes.
10.    Now continue to fry on low to medium flame till they turn crispy and golden in colour.
11.    Drain off the mathri over kitchen paper to absorb excess oil.
12.    Finally, serve it with evening chai or you can store it in an airtight container for a month.

Mathri or Mathiya
Image Courtesy:

Beetroot Cutlets

Surely you might have been surprised by reading the name of this dish. But trust us; Beetroot Cutlets are a low-calorie starter perfect for your Diwali dinner. Have a look at the recipe!


1.    Cook 2 medium beetroots and potatoes in a pressure cooker or instant pot till cooked. Peel and grate them and keep aside.
2.    Now mix together grated potato, beetroot along with 2 tsp chaat masala, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp pepper powder, salt to taste and 2 tbsp minced ginger-garlic and 1 tsp chilli paste. Add 4 tbsp of bread crumbs and mix well.
3.    Now make round cutlets using your hands to shape them.
4.    Take ½ cup semolina in a shallow bowl. Season with some salt and red chilli powder.
5.    Dip the patties till they are coated in semolina.
6.    Shallow fry the patties on each side till they get a nice golden coating. Serve hot with mint chutney or ketchup.

Beetroot Cutlets
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Ribbon Murukku

Ribbon Murukku also known as Ribbon Pakoda is a flat-ribbon shaped, deep-fried snack. It is quite popular in states, namely, Tamil Nadu and Andhra Pradesh. Made of rice flour and urad dal, it is light, crispy and aromatic. Though Murukku aka chakli is prepared during Diwali in many households Ribbon Murukku is a unique snack to enjoy. Make this diwali snack to try out something different. Check out the recipe below.


1.    Soak 2 cups of parboiled rice for 2 hours.
2.    Wash, drain the water and grind it in the wet grinder to a fine paste by adding water, 2 peeled garlic cloves, salt as required and 10 red chillies.
3.    Sieve 2 cups chickpea flour and keep it aside.
4.    Mix the ground rice batter + chickpea flour + ¼ tsp hing + 3 tbsp hot oil + needed water to make a soft dough. Knead well.
5.    Take a murukku maker and fix the ribbon pakoda making plate/disc.
6.    Put the prepared dough inside the murukku maker and press it directly into the heated oil in a circular motion.
7.    Fry well from both sides till golden brown.
8.    When done, drain it on a paper towel or colander.
9.    Store it in an airtight container and serve with tea.

Ribbon Murukku
Image Courtesy:
Masala Chilli


If you’re fond of milk sweets then this is one of the perfect diwali sweets recipes for you. Kalakand is a flavorful milk cake that melts in your mouth. Its nutty, floral aroma and delicate texture makes it a delicious dessert. Regarded as one of the finest desserts, Kalakand is a must try this festive season. Check the recipe below!


1.    Bring 6 cups full-fat milk to a boil. Squeeze in 1 to 2 tbsp lemon juice and stir well until it begins to curdle.
2.    Drain the water through a muslin cloth over a colander and rinse the paneer thoroughly under running water until the lemon flavor is gone.
3.    Squeeze off the excess water and hang it for about 30 minutes. Crumble it and set aside.
4.    Chop pistachios and almonds roughly. Grease a plate and set aside.
5.    Pour 400 gms of sweetened milkmaid in a heavy bottom pan and begin to warm it on a low flame.
6.    Add the crumbled paneer, 2 tbsp of milk and 1 tsp of rose water.
7.    Mix well and stir continuously to avoid burning. Add cardamom powder as the mixture becomes thick.
8.    Switch off the stove and transfer the mixture to the greased plate. Spread the pistachios and almonds evenly and gently press them down.
9.    Refrigerate for at least 2 hours. Later, cut it with a knife in any desired size.

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