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  • Makes 4 cups
  • Easy
  • Dairy free
  • 15 minutes
  • 25 minutes

“This snack was a favourite in our house, especially as exam season tended to start soon after Deepavali and it was a late-night saviour we enjoyed with mugs of tea or Milo. This version uses fried samoosa pastry shards or phyllo pastry and poppadums instead of the classic cornflakes and puffed rice.” – Ishay Govender


  • 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)

Cooking Instructions

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

Ishay Govender Recipe by: Ishay Govender
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Ishay Govender is award-winning freelance food and travel journalist and author. She has written two cookbooks titled Curry: Stories & Recipes Across South Africa and Bright Rock Love Change Cookbook.

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