From Sweet To Savoury: These Pistachio Snacks Deserve A Spot On Your Table
These chef-crafted recipes brings out the rich flavour of pistachios in a deliciously creative way.
Pistachios aren't just a nutritious snack on their own—they're also a versatile ingredient that can elevate your everyday munchies into something truly special. From sweet to salty, these pistachio-based snack recipes add a delightful crunch, rich flavour, and a healthy twist to your plate.
Renowned chefs Sanjeev Kapoor and Shivesh Bhatia have teamed up with American Pistachio Growers to showcase the versatility of pistachios in a trio of irresistible recipes. Whether it's the golden, crispy Pistachio Churros, the refreshing Pick Me Up Pista Bomb, or the savoury, spice-kissed Khasta Pepper Pista, each dish brings out the flavour of this nut in a deliciously creative way, proving that indulgence can be both bold and wholesome.
Pistachio Churros by Chef Shivesh Bhatia
Ingredients
1 cup water
3 tbsp sugar
1/4 cup butter
3/4 cup flour
1 egg
1 tsp vanilla extract
Sunflower oil, for frying
For the coating
Add the water, sugar, and butter to a saucepan & bring the mixture to a boil.
Once the water has boiled, turn off the heat & add flour. Stir in the flour till it forms a dough.
Place the pan on the heat again and cook the dough till it becomes shiny and starts sticking to the bottom of the pan.
Let the dough cool a little and add in the egg & vanilla. Mix till the egg is well incorporated.
Add the dough to a piping bag with a star nozzle and pipe the churros in hot oil.
Let the churros become golden brown & crispy. Once done, drain them on a paper towel to remove the excess oil.
Mix the castor sugar and cinnamon powder. Coat the churros in the mixture.
For the pistachio paste, add the pistachios, oil, and sugar to a blender. Blitz till it forms a smooth paste.
With a metal straw, make holes in the centre of the churros, and fill them with the pistachio paste. Serve hot with more pistachio paste.
Pick Me Up Pista Bomb by Chef Sanjeev Kapoor
Ingredients
Instructions
Dry roast pistachios for 3-4 minutes on medium heat. Switch the heat off and allow it to cool slightly.
Put the roasted pistachios in a food processor jar and process to a coarse mixture.
Heat a non-stick pan. Add brown sugar and two tablespoons of water, and cook till the sugar melts.
Add rolled oats, puffed amaranth, and coarsely processed pistachios. Add honey and cinnamon powder and mix till well combined. Transfer onto a plate and allow to cool slightly.
Take small portions of the mixture with greased hands and roll each portion into a ball. Serve.
Khasta Pepper Pista by Chef Sanjeev Kapoor
Ingredients
2 cups pistachios
1 tbsp black pepper powder
Salt to taste
½ tsp citric acid powder
1 tsp castor sugar
Black salt to taste
½ tsp roasted cumin powder
1 tbsp olive oil
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tags :
food lifestyle pistachio Sanjeev Kapoor Shivesh Bhatia
Location :
Delhi, India, India
First Published:
May 14, 2025, 19:20 IST
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