How to Cook Diwali Dishes Like a Bake Off Star

Diwali is almost here, and with it comes the chaotic scramble to plan an entire festive menu. For many households, the plan includes weeks of lists, shopping trips and last-minute decisions about what Diwali recipes to make for their loved ones.

If you are looking for inspiration beyond the usual box of sweets, a former Great British Bake Off contestant has shared a festive menu with DESIblitz that feels both celebratory and achievable.

Chetna Makan’s baking stood out in the 2014 series because it brought Indian flavours into a tent best known for sponges and bread plaits.

Cardamom, fennel and pistachio appeared in her bakes just as often as butter and flour.

Her food is rooted in the flavours she grew up with, yet it is designed for everyday kitchens, time constraints and appetites.

From crisp, spiced snacks to a fragrant rice main and a dessert that bridges Indian and British baking traditions, the festive menu she gave us offers plenty to work with.

Urad Dal Khasta Kachori

Makes 14

The Diwali recipes menu begins with a dish she made on the show itself, the urad dal khasta kachori.

It is a crisp, flaky street food snack, and they can be prepared in advance, making them ideal for a busy festival day.

For the dough

• 200g plain flour
• ½ tsp salt
• ½ tsp ajwain (carom) seeds
• 3 tbsp ghee

For the filling

• 150g urad dal, soaked in 600ml water for 1 hour
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• 2 cloves
• Oil of your choice
• 2 tbsp gram flour
• Pinch of asafoetida
• 2.5cm (1 inch) fresh ginger, grated
• ½ tsp chilli powder
• ½ tsp garam masala
• ½ tsp salt
• Pinch of sugar
• 1½ tsp amchoor (dried mango powder)

Method

1. Mix the dough ingredients in a bowl, then slowly add water until a soft dough forms. Knead it for a minute on a clean worktop, then cover it and leave it to rest for at least 15 minutes.
2. Cook the soaked dal in its water in a pan for 15 minutes. Next, dry roast the cumin, fennel and cloves until fragrant and grind them coarsely with a pestle and mortar.
3. In the same pan, heat 2 tbsp of oil and cook the gram flour on a low heat for five minutes. Stir in the ground spices, asafoetida, ginger, garam masala, salt, sugar and amchoor.
4. Add the dal, turn up the heat and cook for one minute, then leave the filling to cool in a bowl. Divide the dough into 14 portions.
5. Roll one portion into a palm-sized disc and place a tablespoon of filling in the centre. Dampen the edges with water, pinch them together while pushing the filling in with your thumb, then press gently into a thick disc and repeat with the remaining portions.
6. Heat two cups of oil in a deep frying pan and fry the kachoris in batches over a high heat for two minutes, then lower the heat and cook until golden. Drain them on kitchen roll and serve with green or tamarind chutney.

Spicy and Herby Paneer Parcels

Crispy, golden filo parcels with a deliciously spiced paneer filling, fresh herbs and a gentle kick of chilli.

These moreish bites bring a delightful mix of flaky pastry and creamy, fragrant flavours to your Diwali spread.

Makes 16

For the filling

• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 1 onion, finely chopped
• 1 green chilli, finely chopped
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp garam masala
• 1 tsp turmeric powder
• 200g paneer, grated
• 200g frozen peas
• 1 tbsp lemon juice

For the parcels

• 200g filo pastry
• 50g salted butter, melted

Method

1. Heat the oil in a pan and add the mustard seeds. Once they sizzle, add the onion and green chilli and cook for four to five minutes until they begin to colour.
2. Add the spices and cook on a low heat for a minute. Stir in the paneer and peas, cover and cook for six to seven minutes until the peas are soft.
3. Remove the lid and cook on a high heat for two minutes until all the water has evaporated. Add the lemon juice and leave the filling to cool.
4. Unroll the filo and cut it into four equal squares, keeping them under a moist tea towel while you work. Place a square in each hole of a 12-hole cupcake tin, brush it with butter and repeat until you have three layers.
5. Spoon some of the paneer mixture into each hole, cover with more filo and brush the tops with butter. Bake at 190°C for 30 minutes until crisp and golden, then let the parcels cool slightly before serving.

Vegetable Whole Spice Pulao

A vibrant, fragrant vegetable rice dish bursting with warming spices, colourful vegetables and fresh herbs.

Topped with jewel-like pomegranate seeds for a sweet, juicy burst, this aromatic rice dish is a feast for the senses and a stunning centrepiece for your Diwali table.

Serves 4

Ingredients

• 3 tbsp sunflower oil
• 1 tsp cumin seeds
• 6 cloves
• 6 green cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 30g cashew nuts
• 2 onions, thinly sliced
• 2 garlic cloves, finely chopped
• 1cm ginger, finely chopped
• 2 tomatoes, roughly chopped
• 1 carrot, cut into 2.5cm pieces
• 1 pepper, cut into 2.5cm squares
• 100g frozen peas
• 150g cauliflower, cut into small florets
• 1 tsp salt
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp chilli powder
• 600g (4 cups) cooked rice
• 20g fresh mint, finely chopped
• 20g fresh coriander, finely chopped
• Handful of fresh pomegranate seeds

Method

1. Heat the oil in a pan and let the cumin seeds, cloves, cardamom, bay leaves and cinnamon sizzle for a few seconds.
2. Add the onions and cashews and cook for eight to ten minutes until lightly golden, then stir in the ginger and garlic for another minute.
3. Add the tomatoes, carrot, pepper, peas, cauliflower and all the spices, and mix well. Cover and cook on a low heat for 10 to 15 minutes until the cauliflower is tender.
4. Fold in the cooked rice and chopped herbs. Scatter the pomegranate seeds over the top and serve warm.

Carrot and Pistachio Cake

A beautifully spiced carrot and pistachio cake that brings together warming cinnamon and cardamom, and the delicate crunch of pistachios.

They are finished with a creamy honey-infused cream cheese topping.

These indulgent little squares are a deliciously festive treat.

Makes 16 mini squares

For the cake

• 150g dates, roughly chopped
• 100ml water
• 200g unsalted butter, softened
• 100g light muscovado sugar
• 200g carrots, grated
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 200g self-raising flour
• 1 tsp baking powder
• 4 large eggs, separated
• 50g pistachios, finely chopped

To finish

• 200g cream cheese
• 1 tbsp honey
• Handful of pistachios, thinly sliced

Method

1. Heat the dates and water in a pan on a low heat for four to five minutes, then leave them to cool for 10 minutes. Preheat the oven to 180°C and grease and line an 8-inch square cake tin.
2. Whisk the butter and sugar until light and creamy, then add the grated carrot, cinnamon and cardamom. Whisk in the flour, baking powder and egg yolks until well combined.
3. Whisk the egg whites to soft peaks in a separate bowl, then fold them into the cake mixture along with the pistachios. Pour the batter into the tin and bake for 45 to 50 minutes, then leave to cool completely.
4. Once cool, cut the cake into squares. Mix the cream cheese with the honey, spread it over the squares and finish with the sliced pistachios.

What makes this selection work so well for Diwali is its balance.

There is crunch from the kachoris and parcels, warmth from the pulao and sweetness from the cake, without any single dish overpowering the rest.

It is a menu that encourages people to linger, pick at things and go back for seconds, and have a nice evening.

Diwali is ultimately about light, togetherness and sharing food with the people you love.

A table filled with homemade snacks, fragrant rice and something sweet at the end captures that spirit perfectly. With these recipes, even a modest gathering can feel like a proper celebration.