Snack recipes to make your Holi party a lip-smacking hit

Holi party without snacks? No way! If you are still racking your brain on offbeat recipes to serve, we’ve got your back. From Phuchka Shots (with vodka) to bekti sandos (with beer batter) to a non-boozy pakora recipe, these munchies will win the hearts of your guests.

Phuchka with spicy filling and vodka shots

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Shots! Shots! Shots! But with phuchka and vodka. Interesting, right?

Ingredients:

For the potato and peas filling –

Readymade phuchkas: 50 pieces
Boiled potatoes: 15 large
Boiled yellow peas: 300gm
Finely chopped onions: 4 large
Finely chopped green chillies: To taste
Finely chopped coriander leaves: 5-6 tablespoons
Finely chopped mint leaves: 3 tablespoons
Red chilli powder: 2 tablespoons
Dried mango powder (amchur): 2-3 tablespoons
Lemon juice: ½ of a small cup
Salt: To taste
Dry spice powder: 3-4 tablespoons (recipe below)

For the dry spice mix –

Cumin seeds: 3 tablespoons
Coriander seeds: 3 tablespoons
Fennel seeds: 2 tablespoons
Fenugreek seeds: 1/4th teaspoon
Whole red chillies: 3-4 pieces
Bay leaf: 1 large

For spicy vodka –

Vodka: 1 large cup
Chilled water: 2-3 large cups
Crushed mint leaves: 3-4 tablespoons
Lemon juice: ½ of a small cup
Finely chopped green chillies: 2-3 tablespoons
Pink salt: To taste
Sugar: To taste

Recipe:

For the potato and peas filling –

In a large mixing bowl, add the potatoes and mash until they are lump free. Add the boiled yellow peas (ghugni matar) and give a light mash so the peas are not entirely broken but a little squishy
Add the chopped onions, green chillies, coriander leaves and mint leaves
Red chilli powder, amchur powder, dry spice mix and salt go in next. Taste the filling at this stage before adding the lemon juice. If you want it tangy and hot, tweak the chillies and lemon juice ratio accordingly

For spicy vodka –

In a large pitcher add all the ingredients and stir well
Refrigerate and take out right before serving. Don’t keep the vodka water for long hours or consume if it tastes off

Parmesan Bekti Beer-Batter Sandos

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Fish fry (or fish sandwich) with a cheesy twist.

Ingredients:

Bekti fillets: 15 pieces
Eggs: 4
Parmesan cheese powder/grated: 300gm
Tomatoes: 2 large
Garlic pods: 8-10 pieces
Green chillies: 3-4 pieces
Lemon juice: 5-6 tablespoons
Black pepper powder: 2 tablespoons
Salt: 2 tablespoons or to taste
Chilli flakes: 1 and ½ tablespoons
All purpose flour: 10-12 tablespoons
Sunflower oil: To deep fry
Beer: 1 can

Recipe:

Wash the bekti fillets and pat them dry. Marinate with salt and black pepper power, and some lemon juice for 15-20 minutes
Roast the tomatoes, garlic pods and green chillies and make a fine paste. Add the paste to the fillets and coat well
Separate the egg whites from the yolks. Beat the egg yolks
Pour the parmesan cheese on a plate. Take two fillets. On one fillet, add a layer of parmesan. Pour the beaten egg yolk with a spoon and place the other fillet on top of it
Take a kadhai or non-stick pan and add sunflower oil. Let it heat well
Meanwhile, beat the egg whites in a separate bowl until fluffy. In the same bowl, sieve the all purpose flour and add. Add salt and chilli flakes. Pour beer in small quantities and make a thick but smooth batter
Dip each fillet sandwich in the batter carefully and slide gently into the oil. Keep the flame low. Cook until both sides are golden brown and the fillets are cooked. Serve hot

Pepperoni and Sweet Corn Balls with Apple Sauce

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A crispy and crunchy fritter with a different dip.

Ingredients:

For pepperoni and sweet corn balls –

Chicken or pork pepperoni/salami: 400gm
Boiled sweet corn: 300gm
Boiled potatoes: 3 large
Finely chopped onions: 2 large
Finely chopped green chillies: 3-4 pieces
Finely chopped coriander leaves: 3-4 tablespoons
Roasted cumin powder: 1 tablespoon
Dried mango powder: 2 tablespoons
Salt: To taste
Vegetable oil: To deep fry
Eggs: 2
Bread crumbs: 100gm

For apple sauce –

Apples (red or green): 2
Water: ½ of a small cup
Cinnamon: 1 teaspoon
Cardamom powder: ½ teaspoon
Sugar (white): ½ of a small cup
Salted butter: 100gm

Recipe:

For pepperoni and sweet corn balls –

Mash the potatoes and add the chopped vegetables and dry spices. Add the sweet corn and mix well
Beat the eggs with a pinch of salt. Pour the bread crumbs on a plate and keep aside. Keep the salamis ready too
Heat oil in a non-stick pan
Now take dollops of the mashed potato and sweet corn mix and make longish rolls that look like sausages. Wrap them with pepperoni salamis
Dip the rolls in egg batter and then coat with bread crumbs. Deep fry on low flame until golden brown

For apple sauce –

Peel the skin of the apples and chop into small pieces
Add butter in a non-stick pan and heat well. Add sugar and let it caramelise. Now add the apple pieces and cook until approximately 3-4 minutes
Add water, cardamom powder and cinnamon powder and mix well. Cook on flow flame for about 3-4 minutes before adding water
Allow the sauce to cook until it thickens. Don’t forget to stir at regular intervals