Festive Special The Perfect Comfort Snacks To Make At Home

Our festive special food and drink series has chefs from F&ampB sharing recipes with you that will make your Diwali lit. This recipe is by Executive Chef Rohan Malwankar, Courtyard By Marriott Bengaluru Hebbal

Rolled Oats Coconut Ladoo

Prep Time&nbsp10 minutes

Cook Time&nbsp18 minutes 

Servings 10-12 ladoos

Ingredients

• 1 cup oats
• 1 cup freshly grated coconut
• 3/4 cup powdered jaggery
• 2 tbsp ghee
• 2 tbsp dried nuts powder (almonds and cashew nuts)
• 1/4 tsp cardamom powder

Instructions

• Heat a pan. Dry roast the oats for 2 to 3 minutes till it changes to light brown.
• Finely grind the above in a mixer and keep aside.
• Heat a pan on a low flame. Add powdered jaggery to the pan and 2 tbsp water.
• Once the jaggery has completely melted, add grated coconut and keep stirring on a low flame till the coconut is fully absorbed by the jaggery.
• When the mixture begins to leave the sides of the pan and tends to become slightly thicker, switch off the flame.
• Add roasted oats powder, cardamom powder and nuts powder and mix well. Allow it to cool down.
• When the oats mixture is still warm, grease your palms with ghee and shape the ladoos.
• Delicious and healthy oats ladoos are ready to be served.

Lachha Aloo Katori Chaat

Prep Time&nbsp30 mins

Cook Time 40 mins

Servings 4

Ingredients

2 Large Potatoes, Peeled

1/2 Tsp. Salt

1/2 Tsp. Turmeric Powder

Oil for Deep Frying

Few Bhallas & Papris Chopped

1/4 Cup Boiled Potatoes Chopped

1/2 Cup Boiled Chickpeas

2 Tbsps. Boondi

2 Tbsps Pomegranate Arils

Coriander Leaves Chopped 

Green Coriander & Meethi Chutney

Meethi Chutney

Salt to taste

Black Pepper Powder to taste

Chaat Masala

Instructions

• Wash the potatoes and, peel off the skin, grate the potatoes thickly.
• Keep the grated potatoes soaked in cold water for 10-15 minutes. Drain the water from the grated potatoes and dry them with an absorbent kitchen towel. 
• Add salt and turmeric powder and mix well. Take a tea strainer and place a portion of potatoes evenly covering the base and sides of the strainer completely.
• Now take a second tea strainer which will be a size smaller, and place it on top of the grated potatoes inside the first one.
• Heat the oil in Kadai when hot enough. Add the strainer, completely immersing it in the oil. Deep fry till the potato basket turns golden brown.
• Remove the top strainer carefully and keep it aside. Invert the strainer with the basket and, giving it a very light tap, gently unmold the basket from the tea strainer. Use the same process to make the remaining baskets.
• On a plate, place the Aloo Basket. Add roughly chopped bhallas, papris, Potatoes, and chickpeas. Add meethi chutney, green chutney and yoghurt. 
• Now add spices, pomegranate, sev, boondi and coriander until the basket is almost filled. Serve immediately.