Digestion30 min
Bake or Air-Fry the Festive Snack Instead of Deep-Frying
Baking or air-frying mathri, shakarpara or samosa uses far less oil, with the same festive taste. A cooking swap, not a diet.
Same snack, less oil
Mathri, shakarpara and samosas are Diwali favourites, but deep-frying soaks them in oil. Baking or air-frying them with a light brush of oil gives a crisp snack with much less fat.
Roll the dough thin, prick it so it does not puff up, brush a little oil and bake until golden. Store in an airtight tin. This is a cooking swap and not a diet or a treatment.
Ingredients
- 1 cup flour with carom seeds and salt
- 2 tbsp oil or ghee for the dough
- A little oil for brushing
How to prepare
- Knead a firm dough, roll thin and cut into discs or diamonds; prick with a fork.
- Bake at 180°C for 15–20 minutes, turning once, until golden.
How to use
- Enjoy a small handful with tea.
- Serve alongside fruit or dry fruit.
Helpful habits
- Roll thin for a crisp bite.
- Cool fully before storing.
Precautions
- Watch hot trays and ovens, especially around children.
- People with heart or cholesterol issues should keep portions small anyway.
- A cooking swap, not a treatment.
Frequently asked questions
Will it taste different?
- A little less rich, but still crisp and festive.
Can I air-fry samosas?
- Yes, with a light brush of oil on the outside.
How long will they keep?
- About a week in an airtight tin.
