Ingredients

Method

• vegetable oil, for frying
• 4–5 poppadoms
• 2–3 sheets samoosa or phyllo pastry, cut into thin strips
• 250 g shelled peanuts
• 100 g cashew nuts, roughly chopped
• 200 g coconut flakes
• 1 T fennel seeds
• 2 green chillies, sliced (adjust to taste)
• 125 g golden sultanas
• 8–10 curry leaves
• 1 t sugar
• salt, to taste
• 1 t chilli powder (optional)

Method

Ingredients

1. Heat the oil in a saucepan and fry the poppadoms and samoosa pastry until crispy. If using phyllo pastry, bake it with the nuts. Crumble the poppadoms and pastry into small pieces, place in a bowl and set aside.

2. Preheat the oven to 180°C. Place the nuts and coconut flakes on a baking tray. Bake for 15–20 minutes or until golden, shaking the tray halfway.

3. Place 4 T oil, the fennel, chillies, sultanas and curry leaves in a saucepan over a medium heat and fry until fragrant. Drain on kitchen paper.

4. Add to the poppadom mixture, and mix with the sugar, salt and chilli powder.

Find more Diwali recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana