Turkish hazelnuts are making their way into Indian kitchens this summer. If you are someone who is bored with trying those clicked snack options, you should try these delicious recipes to add a twist to your everyday meals. Here’s the breakdown of the recipes.
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Hazelnut tacos
Crispy, golden taco pieces served with a creamy hazelnut dip, a light, flavour-packed snack that works beautifully as a summer starter.
Ingredients required
Here are the ingredients required to make hazelnut tacos at home:
Dip sauce
- One cup of drained yoghurt
- Half cup hazelnuts, roasted and coarsely chopped
- One cup hazelnut oil or olive oil
Dough
- Two cups of all-purpose flour
- Half a cup of yoghurt, whisked
- Half a cup of feta cheese, grated
- Half cup Turkish hazelnuts, roasted and chopped
- Two teaspoons red pepper paste
- One teaspoon Turkish red pepper flakes
- One tablespoon dill, chopped
- Two cloves of garlic, crushed
- Salt, to taste
- Half cup hazelnut oil or olive oil
Method
Here’s a step-by-step process to make hazelnut tacos:
Step 1: Combine drained yoghurt and roasted Turkish hazelnuts in a mixing bowl.
Step 2: Gradually add hazelnut oil while whisking continuously until smooth and well blended. Season with salt and refrigerate.
Step 3: Sieve flour into a large bowl and create a well in the centre. Add yoghurt, feta cheese, hazelnuts, red pepper paste, red pepper flakes, dill, garlic, and salt.
Step 4: Knead into a medium-stiff dough. Cover with a kitchen towel and let it rest for 20 minutes.
Step 5: Divide the dough into egg-sized portions. Roll each into an 8–10 cm round and cut into four equal pieces.
Step 6: Heat a skillet over medium flame. Drizzle with hazelnut oil and fry the dough pieces until crisp and golden, turning occasionally. Drain on paper towels.
Step 7: Arrange the crispy tacos on a serving platter with the chilled dip in the centre. Serve warm.
Chocolate hazelnut barfi
A rich, fudgy Indian mithai with chocolatey depth and nutty crunch — indulgent yet surprisingly wholesome.
Ingredients
Here are the ingredients required to make hazelnut barfi at home:
- 700 gm grated mawa
- One cup of powdered sugar
- Four tbsp cocoa powder
- One cup roasted and chopped hazelnuts
Method
Here is the step-by-step process to make hazelnut barfi at home:
Step 1: Dry roast the hazelnuts on low heat until golden and aromatic. Cool and chop roughly.
Step 2: In a heavy-bottomed pan, cook the grated mawa on low heat until it melts and begins releasing ghee.
Step 3: Add cocoa powder and stir continuously until the mixture thickens and starts leaving the sides of the pan.
Step 4: Mix in powdered sugar and combine well. Fold in three-fourth of the chopped hazelnuts.
Step 5: Transfer the mixture to a lined tray and spread evenly. Sprinkle the remaining hazelnuts on top.
Step 6: Allow it to set for 30–45 minutes before cutting into desired shapes.
Masala hazelnuts
Spiced, tangy, and utterly addictive, these masala hazelnuts are the perfect summer snack — ready in minutes and impossible to stop eating.
Ingredients required
Here are the ingredients required to make masala hazelnuts:
- One cup Turkish hazelnuts
- One by four cup besan (gram flour)
- One tsp red chilli powder
- Two pinches of turmeric powder
- Two tbsp rice flour
- Two tsp ginger-garlic-green chilli paste
- Two to three tbsp lime juice
- Oil for brushing
- Salt to taste
Seasoning
- Half tsp chaat masala
- Half tsp red chilli powder
Method
Here’s the step-by-step process to make masala hazelnut at home:
Step 1: In a bowl, combine hazelnuts with besan, rice flour, chilli powder, turmeric, and salt.
Step 2: Add ginger-garlic-green chilli paste and mix thoroughly.
Step 3: Gradually pour in lime juice until the coating becomes sticky and clings to the hazelnuts.
Step 4: Air fry, bake, or deep fry until crisp. If air frying, lightly brush with oil after Two–3 minutes.
Step 5: Once cooked, toss with chaat masala and red chilli powder. Allow to cool completely.
Step 6: Store in an airtight container and enjoy as a snack.