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Last Updated:May 14, 2025, 19:20 is

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

• 3 tbsp castor sugar
• 1 tbsp cinnamon powder

For the pistachio paste

• 1 cup pistachios
• 1 + 1/2 tbsp icing sugar
• 1 tbsp sunflower oil

Instructions

• 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

• 1 cup pistachios
• ¼ cup brown sugar
• 1 cup rolled oats, toasted
• 1 cup puffed amaranth (rajgira)
• ¼ cup honey
• ¼ tsp cinnamon powder

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

Instructions

• Combine black pepper powder, salt, citric acid powder, castor sugar, black salt and roasted cumin powder in a bowl.
• Heat olive oil in a non-stick pan. Add the pistachios and sauté for 3-4 minutes or till well roasted. Take the pan off the heat.
• Transfer the roasted pistachios to a large bowl. Add 2-3 tbsp of the prepared spice mix and toss till well combined. Allow to cool to room temperature.
• Store in an airtight container and serve as required.

Location :

Delhi, India, India

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