Tihar Sel Roti Platter
The Quirky Foodster Team

Ingredients
- Rice flour — 750 g (1 lb 10 oz)
- Sugar — 200 g (7 oz)
- Milk — 480 ml (16 fl oz)
- Ground cardamom — 1 tsp
- Baking soda — 1/2 tsp
- Oil for deep frying
- Water, as needed
Method
- Combine the rice flour, sugar, cardamom and baking soda in a large bowl.
- Gradually add the milk and a little water, mixing to form a smooth, pourable batter.
- Let the batter rest for 20 minutes.
- Heat oil to 175°C (350°F) in a deep pan.
- Pour the batter into the hot oil in a circular, ring shape using a funnel, working in batches for the large quantity.
- Fry for 2–3 minutes per side until golden brown and crisp.
- Drain on paper towels and arrange generously on platters for sharing with family and neighbours during the Tihar celebrations.
Introduction: A generous platter of sel roti prepared in large batches for Tihar, Nepal's festival of lights, shared among family and neighbours.
Cultural Background: During Tihar, households prepare large quantities of sel roti as part of the festival's food traditions, sharing them with visiting family, neighbours and as offerings during the multi-day celebration of lights.
Tips: Work in batches for a large quantity, keeping the oil at a steady temperature throughout. The batter should be pourable but not too thin — adjust with a little extra water or flour as needed.
Variations: Decorate the serving platter with marigold flowers, traditional to Tihar celebrations. Pair with other festive sweets for a fuller Tihar spread.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in an oven at 180°C (350°F) for 5–6 minutes to restore crispness.
FAQs:
Q: What is Tihar?
A: Nepal's festival of lights, a multi-day Hindu celebration honouring different animals and family relationships, with Bhai Tika (siblings' day) as a major highlight.
Q: How many does this festive batch serve?
A: This quantity makes a generous batch suitable for sharing among a large family gathering and visiting guests.
- Rice flour — 750 g (1 lb 10 oz)
- Sugar — 200 g (7 oz)
- Milk — 480 ml (16 fl oz)
- Ground cardamom — 1 tsp
- Baking soda — 1/2 tsp
- Oil for deep frying
- Water, as needed

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