5 Easy Diwali Snack Recipes Using Refined Soybean Oil
Diwali celebrations glow with lights and laughter. They also shine with the aroma of homemade snacks filling our kitchens. Every Indian household knows the joy of preparing special treats for family and guests. But festival cooking should not become a stressful task. You want snacks that are crispy, delicious and healthy too. This is where your choice of cooking oil makes all the difference.
Are you looking for the best oil for frying Diwali snacks? Do you want to create crispy snacks with soybean oil that your family will love? You have come to the right place.
Here are five simple Diwali snack recipes that use Sadabhar refined soybean oil. These recipes carry the authentic taste of Indian traditions. They also give you the benefits of using hygienically packed quality oil. Let us make your Diwali cooking both joyful.
Why Choose Sadabahar Refined Soybean Oil for Diwali Snacks?
Indian festivals call for special treats. We often fry large batches of snacks to share with loved ones. The right cooking oil matters for both taste and health.
Sadabahar Refined soybean oil offers several advantages for Diwali snack recipes. It has a high smoke point. This means it remains stable at high temperatures needed for deep frying. Your snacks absorb less oil and become less greasy. The neutral taste of soybean oil lets the natural flavors of your ingredients shine through. It does not overpower the spices and seasonings in your recipes.
Using Sadabahar Soybean Oil for Frying also makes economic sense for large batch cooking. It gives you consistent results every time. Your snacks turn golden and crispy just like our grandmothers made them.
5 Easy Diwali Snack Recipes for Your Family
Now let us explore five simple recipes that will make your Diwali spread complete. These Easy Diwali Snacks use common kitchen ingredients. They bring traditional flavors to your table without complicated steps.
Classic Mathri
| Classic Mathri with a Crispy Twist | |
|---|---|
| Why You'll Love It: Mathri is the perfect tea-time snack that stays crispy for weeks when stored properly. | |
| Ingredients & Why They Matter | |
| 2 cups whole wheat flour | provides sturdy base |
| 1 tbsp soybean oil | in dough - makes it flaky |
| Carom seeds | aids digestion |
| Salt and black pepper | to taste |
| Soybean oil for frying | high smoke point for perfect crispness |
| Step-by-Step Process | |
| Mixing the Dough |
• Take a large mixing bowl • Add wheat flour, carom seeds, salt and pepper • Pour 1 tablespoon soybean oil over the flour • Rub the oil into flour between your palms • Continue until mixture resembles breadcrumbs • Add water slowly - just enough to form stiff dough • Knead firmly for 5 minutes until smooth |
| Resting Time |
• Cover dough with damp cloth • Let it rest for 30 minutes • This allows gluten to relax - makes rolling easier |
| Shaping the Mathri |
• Take lemon-sized dough portions • Roll into smooth balls between palms • Flatten each ball into 2-inch diameter disc • Use fork to prick holes all over surface • This prevents puffing during frying |
| Frying Technique |
• Heat soybean oil in deep kadai • Check temperature - drop small dough piece • If it rises slowly - oil is ready • Slide mathris gently into medium-hot oil • Fry 5-6 pieces at a time - don't overcrowd • Turn frequently until golden brown • Remove with slotted spoon • Drain on paper towels to remove excess oil |
| Storage Tip: Cool completely before storing in an airtight container. | |
2. Namak Para
| Spicy Namak Para That Melts in Mouth | |
|---|---|
| Perfect For: Quick snacking and adding to chaat preparations. | |
| Ingredients Breakdown | |
| 1 cup maida (all-purpose flour) | creates crispness |
| 1 cup whole wheat flour | adds nutrition |
| 2 tbsp soybean oil | ensures flakiness |
| Spices: red chili powder, carom seeds | |
| Salt to taste | |
| Detailed Preparation | |
| Dough Making |
• Combine both flours in wide plate • Add all spices and salt • Drizzle soybean oil over mixture • Mix thoroughly with fingers • Add water gradually while kneading • Form firm, tight dough (harder than chapati dough) • Cover and rest for 20 minutes |
| Rolling and Cutting |
• Divide dough into 4 equal parts • Take one portion - keep others covered • Roll into thin sheet (1/8 inch thickness) • Use pizza cutter or knife to cut diamond shapes • Traditional method: make parallel lines then diagonal cuts • Separate pieces to prevent sticking |
| Frying Process |
• Heat soybean oil to medium temperature • Test with small dough piece - should sizzle gently • Add namak para in small batches • Fry until bubbling reduces • Flip occasionally for even cooking • Remove when light golden (they darken after removing) • Drain thoroughly on absorbent paper |
| Expert Tip: Fry on medium heat for perfect crispness without burning. | |
3. Sev
| Crispy Sev - The Ultimate Snack Topping | |
|---|---|
| Versatile Use: Eat as a standalone snack or sprinkle over chaat. | |
| Key Ingredients Science | |
| Besan (gram flour) | main ingredient, provides protein |
| Rice flour | secret to extra crispness |
| Soybean oil | neutral taste doesn't overpower spices |
| Spices: turmeric, red chili powder, asafoetida | |
| Step-by-Step Guide | |
| Preparing the Dough |
• In a bowl, combine besan and rice flour • Add all spices and salt • Mix dry ingredients thoroughly • Add 1 tbsp soybean oil - mix well • Add water slowly to form thick, paste-like dough • Consistency should be similar to cake batter • Not too loose - should hold shape when pressed |
| Using Sev Maker |
• Grease sev maker with few drops of oil • Fill with dough and close tightly • Choose medium-hole plate for perfect thickness • Hold over hot oil and press handle • Move in circular motion to form nest-like pattern • Fry for 30-45 seconds until golden • Flip once using slotted spoon |
| Frying Secrets |
• Maintain medium oil temperature • Too hot - sev will burn outside, remain raw inside • Too cool - sev will absorb too much oil • Fry until bubbles reduce significantly • Remove and drain on wire rack |
| Breaking into Pieces |
• Let sev cool completely • Break large clusters into small pieces • Store in airtight container with tissue paper |
4. Samosa
| Flaky Samosas - The Stuffed Triangles | |
|---|---|
| The Crowd Pleaser: Perfect for impressing guests during Diwali. | |
| Two-Part Preparation | |
| For the Dough |
• Combine maida and salt in bowl • Add 2 tbsp soybean oil • Rub between palms until sandy texture • Add cold water gradually • Form stiff, smooth dough • Knead for 7-8 minutes until elastic • Cover with wet cloth, rest 30 minutes |
| For Potato Filling |
• Boil 3 potatoes until tender • Peel and mash roughly (not too smooth) • Heat 1 tbsp soybean oil in pan • Add cumin seeds - let them splutter • Add chopped ginger, green chilies • Sauté for 30 seconds until fragrant • Add boiled peas (if using) • Add mashed potatoes and spices • Mix well, cook for 2 minutes • Add chopped coriander, cool completely |
| Assembling Samosas |
• Divide dough into equal balls • Roll each ball into oval shape (6-inch long) • Cut vertically into two halves • Take one half - apply water on straight edge • Form cone shape, press edges to seal • Fill cone with potato mixture (don't overfill) • Apply water on open edges, press to seal • Ensure proper sealing to prevent leakage |
| Frying Method |
• Heat soybean oil on medium flame • Gently slide samosas into oil • Don't overcrowd - fry 3-4 at a time • Fry until light golden (about 8-10 minutes) • Increase heat slightly at end for final crispness • Drain on wire rack - keeps them crispy |
| Tip: Make a large batch, half fry it, cool it down and keep in the freezer. As needed, it can be flash fried in hot oil for a perfect hot, crispy snack. | |
| Serving Suggestion: Serve hot with green chutney and tamarind sauce. | |
5. Shakkar Para
| Sweet Shakkar Para - The Diamond Sweets | |
|---|---|
| Traditional Sweet Snack: Perfect balance of sweetness and crunch. | |
| Ingredients Proportion Matters | |
| Wheat flour | provides body |
| Powdered sugar | ensures even sweetness |
| Cardamom powder | traditional flavor |
| Soybean oil | neutral taste lets sweetness shine |
| Milk | binding agent |
| Detailed Method | |
| Making the Dough |
• Combine wheat flour and powdered sugar • Add cardamom powder for fragrance • Pour 2 tbsp soybean oil over mixture • Mix thoroughly until incorporated • Add milk slowly while mixing • Form firm, smooth dough • Rest covered for 15 minutes |
| Rolling Technique |
• Divide dough into manageable portions • Roll each portion into 1/4 inch thick circle • Use rolling pin with even pressure • Ensure uniform thickness for even cooking • Cut into diamond shapes using knife • Separate pieces to prevent sticking |
| Frying Precision |
• Heat soybean oil on low-medium flame • Important: oil shouldn't be too hot • Test with small piece - should rise slowly • Fry in batches without overcrowding • They will float to surface when done • Cook until pale golden (not brown) • Remove immediately - they continue cooking |
| Cooling Process |
• Spread on plate or wire rack • Let cool completely before storing • They harden and become crispy when cool • Store in airtight container with tissue paper |
| Common Mistake to Avoid: Don't fry until brown - they become bitter. | |
General Tips for Perfect Diwali Snacks:
| General Tips for Perfect Diwali Snacks | |
|---|---|
| Oil Temperature Control | |
|
• Use thermometer if possible (170-180°C ideal) • Traditional test: small dough piece should rise in 5 seconds • Maintain consistent temperature throughout • Let oil reheat between batches |
|
| Dough Consistency | |
|
• Mathri/Namak Para: stiff dough • Sev: thick, paste-like consistency • Shakkar Para: firm but pliable dough |
|
| Storage Guidelines | |
|
• Cool completely before storing • Use airtight containers • Add food-grade silica gel packets • Store in cool, dry place • Consume within 3-4 weeks |
|
| Healthier Alternatives | |
|
• Use multigrain flour for extra fiber • Reduce sugar/salt according to preference |
|
| Happy cooking and Happy Diwali |
Why Sadabahar Soybean Oil Wins for Festival Frying
Why use Sadabahar refined oil for frying during festivals like Diwali? The answer lies in both science and tradition.
Sadabhar Refined soybean oil has a high smoke point of around 230°C. This makes it perfect for deep frying. It maintains its nutritional properties at high temperatures. The oil does not break down easily. This means you can fry multiple batches without worrying about harmful compounds.
Our Soybean oil contains polyunsaturated fats. These are better for heart health compared to saturated fats. It also has vitamin E which acts as a natural antioxidant. When you use quality oil like Sadabahar refined cooking oil you ensure your family enjoys tasty snacks without health concerns.
Make This Diwali Tasty with Homemade Snacks
Diwali brings families together through food and traditions. With these five easy Diwali Snacks you can create memorable treats for your loved ones. Using Sadabahar Refined Soybean Oil for Frying ensures your snacks turn out crispy, flavorful.
Remember that good ingredients make good food. Choose quality products like Sadabahar refined cooking oil for consistent results. Your family will taste the difference that careful cooking makes.
We wish you a joyful and delicious Diwali celebration. May your home be filled with happiness and the wonderful aroma of homemade snacks.
We would love to hear from you! Which Diwali snack does your family enjoy the most? Share your favorite recipe in the comments below. Do not forget to share this article with friends who love homemade snacks!
Frequently Asked Questions - FAQs
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Ans: Test the oil by dropping a small piece of dough into it. If the dough rises to the surface immediately the oil is ready. If it rises too quickly the oil is too hot. If it sits at the bottom the oil needs more heating.
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Ans: Yes you can reuse soybean oil once or twice. Strain the oil after each use to remove food particles. Store it in a cool dark place. Do not mix old oil with new oil.
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Ans: Your oil might not be hot enough when you add the snacks. Always fry on medium heat. Do not overcrowd the pan. Too much moisture in the dough can also cause oil absorption.
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Ans: Soybean oil has a neutral taste and high smoke point. This makes it excellent for frying. It is also more affordable than many other oils. This matters when preparing large quantities for festivals.
