From crispy kachoris to flaky sweets and a traditional Rajasthani feast, bring something different to your Diwali table this year.
Diwali is a time when our kitchens are filled with familiar aromas, family recipes, and everyone’s favourite festive dishes.
But what if you tried something a little different this year?
Here are three delicious Diwali recipes from Uttar Pradesh, Bihar and Rajasthan that you can prepare at home.
1. Mini Methi-Moong Kachori with Hing Wale Aloo Sabzi
Inspired by Uttar Pradesh’s much-loved kachori and aloo sabzi combination.
Imagine starting your Diwali morning with hot, crispy kachoris and a bowl of spicy, tangy potato curry!
Kachori and aloo sabzi is a popular breakfast combination in many parts of Uttar Pradesh. For our festive version, we’re making small, khasta kachoris filled with moong dal, aromatic spices and a hint of kasuri methi.
Pair them with a no-onion, no-garlic aloo sabzi flavoured with hing and tomatoes.
Preparation time: 30 minutes, plus soaking
Cooking time: 35–40 minutes
Serves: 4
Ingredients
For the mini kachoris:
- 1½ cups maida
- ½ cup whole wheat flour
- ½ cup yellow moong dal, soaked for 2 hours
- 3 tbsp oil for the dough
- 1 tsp crushed fennel seeds
- ½ tsp cumin seeds
- 1 tsp kasuri methi
- ½ tsp red chilli powder
- ½ tsp coriander powder
- A pinch of hing
- Salt to taste
- Ajanta Refined Sunflower Oil for frying
For the aloo sabzi:
- 4 medium boiled potatoes
- 2 tomatoes, finely chopped or pureed
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- A pinch of hing
- 1 tsp grated ginger
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chilli powder
- ½ tsp amchur powder
- Salt and fresh coriander
How to make it
Step 1: Prepare the kachori dough. Mix maida, whole wheat flour, salt and oil. Rub the oil into the flour until crumbly. Add water gradually to make a firm dough. Cover and rest for 20 minutes.
Step 2: Make the filling. Drain the soaked moong dal and grind it coarsely without adding much water. Heat a little oil in a pan, add cumin, fennel, hing and the ground dal. Add coriander powder, red chilli powder, kasuri methi and salt. Cook until the mixture is fragrant and dry. Allow it to cool.
Step 3: Shape and fry. Divide the dough into small balls. Fill each with the moong dal mixture, seal and flatten gently. Fry in moderately hot oil over medium-low heat until the kachoris are golden and crisp.
Step 4: Prepare the aloo sabzi. Heat oil in a kadai. Add cumin, hing and ginger. Add tomatoes and cook until softened. Mix in turmeric, coriander powder and red chilli powder.
Step 5: Add potatoes. Roughly break the boiled potatoes into the masala, add 1½ cups water and simmer for 8–10 minutes. Finish with amchur and fresh coriander.
Festive serving idea
Serve three mini kachoris in a brass thali with aloo sabzi in a small katori, green chutney and fresh coriander. It’s a wonderful option for a Diwali family breakfast or brunch.
Ajanta Cooking Tip: Try Ajanta Refined Sunflower Oil for frying the kachoris. For a more pronounced flavour in the potato curry, you can use Anchal Cold-Pressed Mustard Oil.
2. Bihar’s Famous Flaky Khaja
A traditional sweet with beautiful layers and a delightful crunch.
When we think of Diwali sweets, kaju katli, gulab jamun and laddoos often come to mind.
But Bihar has another delicious sweet worth adding to your festive menu: Khaja.
Particularly famous in Silao, near Nalanda, Khaja is known for its delicate, crispy layers and sugar-coated sweetness.
It is prepared for festivals and special celebrations, making it a lovely addition to your Diwali sweet platter.
Here’s a home-friendly version inspired by this traditional sweet.
Preparation time: 30–35 minutes
Cooking time: 30–40 minutes
Makes: Approximately 16–20 pieces
Ingredients
For the dough:
- 2 cups maida
- 2 tbsp ghee
- A pinch of salt
- Water as required
For the layers:
- 2 tbsp ghee
- 2 tbsp maida
For the sugar syrup:
- 1 cup sugar
- ½ cup water
- ¼ tsp cardamom powder
For frying:
- Ajanta Refined Sunflower Oil, as required
How to make it
Step 1: Prepare the dough. Mix maida, ghee and salt. Gradually add water to form a firm, smooth dough. Cover and rest for 20–30 minutes.
Step 2: Prepare the layering paste. Mix 2 tablespoons of ghee with 2 tablespoons of maida until you get a smooth, spreadable paste.
Step 3: Create the layers. Divide the dough into portions and roll each into a thin rectangular sheet. Spread a thin layer of the ghee-flour paste over the surface. Roll the sheet tightly into a log.
Step 4: Shape the khaja. Cut the log into approximately 2–3 cm pieces. Gently flatten each piece with a rolling pin, keeping the layers visible. Avoid pressing too hard.
Step 5: Fry slowly. Heat oil in a kadai over medium-low heat. Fry the khaja in small batches, allowing the layers to separate and become crisp. Remove when lightly golden.
Step 6: Prepare the sugar syrup. Boil sugar and water until slightly thick and approaching a one-string consistency. Add cardamom powder.
Step 7: Coat the khaja. Dip the fried khaja briefly in the warm syrup. Remove and place on a wire rack or plate to cool and allow the sugar coating to set.
Festive serving idea
Arrange the khaja on a decorative platter alongside diyas and marigold flowers. You can also pack them in small festive boxes for friends and family once they have cooled completely.
Ajanta Cooking Tip: Frying khaja slowly at a steady, moderate temperature is important. Oil that is too hot can brown the outer layers before the inside becomes crisp.
3. Rajasthani Dal Baati Churma
A traditional festive meal bringing three delicious flavours together.
Some festive recipes are more than just food. They are an experience meant to be shared.
Rajasthan’s famous Dal Baati Churma is one such dish.
It brings together three different elements: flavourful dal, golden baked baati and sweet churma.
The best part? You don’t need a traditional outdoor oven to enjoy it. You can prepare the baati in your home oven and serve a wonderful Rajasthani-inspired meal for Diwali.
Preparation time: 30 minutes, plus soaking
Cooking time: 50–60 minutes
Serves: 4
Ingredients
For the baati:
- 2 cups whole wheat flour
- ¼ cup semolina (sooji)
- 4 tbsp ghee
- ½ tsp ajwain
- Salt to taste
- Water as required
- Melted ghee for serving
For the panchmel dal:
- ¼ cup chana dal
- ¼ cup toor dal
- 2 tbsp moong dal
- 2 tbsp masoor dal
- 2 tbsp urad dal
- 1 tomato, chopped
- 1 tsp cumin seeds
- 1 tsp grated ginger
- A pinch of hing
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 2 tbsp cooking oil or ghee
- Salt and fresh coriander
For the churma:
- 2–3 prepared baatis
- 3 tbsp powdered jaggery or sugar
- 2 tbsp melted ghee
- ½ tsp cardamom powder
- Chopped almonds and cashews
How to make it
Step 1: Prepare the baati dough. Mix whole wheat flour, semolina, ajwain, salt and ghee. Gradually add water to make a firm dough. Rest for 15–20 minutes.
Step 2: Shape and bake. Divide the dough into 10 equal balls. Make a small indentation in each. Bake in a preheated oven at 180°C for approximately 30–40 minutes, turning halfway through, until golden and cooked inside.
Step 3: Cook the dal. Wash and soak the lentils for 30 minutes. Pressure cook with turmeric, salt and sufficient water until soft.
Step 4: Prepare the tadka. Heat oil or ghee in a pan. Add cumin, hing and ginger, followed by tomato, coriander powder and red chilli powder. Cook until the tomato softens. Add the cooked dal and simmer for another 5–10 minutes.
Step 5: Make the churma. Set aside 2–3 cooked baatis and allow them to cool slightly. Break them into pieces and grind or crush them into coarse crumbs. Mix with melted ghee, powdered jaggery or sugar, cardamom and chopped nuts.
Step 6: Bring everything together. Break the remaining hot baatis open, drizzle with melted ghee and serve with warm dal and churma.
Festive serving idea
Create a beautiful Rajasthani thali with baati in the centre, dal in a small bowl, churma on the side and accompaniments such as chutney, papad and lemon.
It’s a delicious choice for a festive family lunch.
Ajanta Cooking Tip: You can use Ajanta Refined Soybean Oil or Sunflower Oil to prepare the dal tadka. Traditional baati and churma get much of their distinctive texture and flavour from ghee, so retain it for these elements.
Three Recipes, Three Regions, One Celebration
One of the most wonderful things about Indian festivals is the food they bring to our tables.
From Uttar Pradesh’s crispy kachoris and Bihar’s layered khaja to Rajasthan’s comforting Dal Baati Churma, every recipe carries a little of its region’s culinary heritage.
This Diwali, try adding one of these traditional favourites to your family menu. You might just discover a new recipe that becomes part of your own festive traditions.
At Ajanta, we believe memorable celebrations are made with food prepared with care, shared with love and enjoyed together.
Wishing you a Diwali filled with light, laughter and delicious flavours!
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