Here we are telling you 6 special recipes, which include Crispy Gilki Pakodas, Mini Moong Dal Kachori, Khakhra Masala Chaat, Korean Potato Balls, Maddoor Vada and Pineapple Kalakand. Some of these are spicy and crunchy snacks, while some offer sweet taste. By preparing these easily at home, you can make festive hospitality special.

1. Crispy Gilki Pakodas

Preparation Time: 10 minutes | Cooking Time: 15-20 minutes

If you want to eat something crunchy with tea, then Gilki Pakodas are a good option. The coating of gram flour and spices makes them delicious. Serve them with green chutney or tamarind chutney.

Material

• Gilki – 3-4 medium sized


• Gram flour – 1 cup


• Rice flour – 2 tbsp


• Finely chopped green chillies – 2


• Ginger – 1 tsp


• Red chilli powder – ½ tsp


• Celery – ½ tsp


• Turmeric – ¼ tsp


• Asafoetida – 1 pinch


• Salt – as per taste


• Water and oil for frying – as per need

Method of preparation

• Peel, wash and cut Gilki into round pieces.


• Mix gram flour, rice flour, green chilli, ginger and all the dry spices in a vessel.


• Prepare a thick batter by adding water little by little.


• Coat the Gilki pieces thoroughly in the batter.


• Heat oil in a pan and fry the pieces on medium flame until they become golden and crisp.


• Remove the pakodas on tissue paper. Sprinkle chaat masala on top and serve hot with chutney.

Tip: To make the pakodas crisp, do not keep the batter too thin and do not put too many pieces in the pan at one time.

2. Mini Moong Dal Kachori

Preparation Time: 25 minutes (additional time for soaking the dal) Cooking Time: 20-25 minutes

Moong Dal Mini Kachoris are a great snack for festivals and small home parties. The spicy filling and crispy outer layer make them special. These can also be prepared in advance and kept.

Material

• Flour – 2 cups


• Oil for frying – 3 tbsp


• Salt – ½ tsp


• Water and oil for frying – as per need

for filling

• Washed Moong Dal – ½ cup


• Fennel – 1 tsp


• Cumin – ½ tsp


• Asafoetida – 1 pinch


• Coriander powder – 1 tsp


• Dry ginger powder – ½ tsp


• Red chilli powder – ½ tsp


• Garam Masala – ½ tsp


• Dry mango powder – 1 tsp


• Salt – as per taste


• Oil – 1 tbsp

Method of preparation

• Soak moong dal for 2-3 hours and drain the water thoroughly. Grind the lentils coarsely.


• Heat oil in a pan and add cumin, fennel and asafoetida.


• Now add ground lentils and fry on low flame. Mix coriander, dry ginger, red chilli, garam masala, dry mango powder and salt.


• Cook the stuffing until its excess water dries up. Then let it cool.


• Mix flour, salt and sesame oil and knead a slightly stiff dough. Add water as per requirement and keep covered for some time.


• Make small balls, fill them with filling and seal the edges tightly.


• Fry the kachoris on low to medium flame until they become golden and crisp.

Tip: The filling should be cool and dry. Due to this, the kachoris will not burst while filling.

3. Khakhra Masala Chaat

Preparation Time: 10–15 minutes Cooking Time: Not separately

If you want to make something spicy in less time, then try Khakhra Masala Chaat. The combination of crunchy khakhra, vegetables, chutney and spices makes it delicious. It can be prepared quickly even when guests arrive suddenly.

Material

• Khakhra – 2-4 big


• Boiled Potato – 1 small


• Finely chopped onion – ½ cup


• Finely chopped tomatoes – ½ cup


• Boiled sweet corn – 2-3 tbsp


• Green Chutney – 2 tbsp


• Sweet Tamarind Chutney – 2 tbsp


• Chaat masala – ½ tsp


• Roasted cumin powder – ¼ tsp


• Red chilli powder and salt – as per taste


• Pomegranate seeds, sev, chopped coriander, cheese and salty – 2 tablespoons each

Method of preparation

• Break the khakhra into small pieces and spread them on a plate.


• Add boiled potatoes, onions, tomatoes and sweet corn on top.


• Spread green chutney and sweet tamarind chutney.


• Sprinkle chaat masala, roasted cumin, red chilli and salt.


• Finally add pomegranate seeds, sev, green coriander, cheese and namkeen.


• Serve the chaat immediately after decorating.

Tip: To maintain the crispiness of the khakhra, do not keep it for too long after adding the chutney and toppings.

4. Korean Potato Balls

Preparation Time: 20 minutes | Cooking Time: 15-20 minutes

Korean style potato balls are a good choice for those who like something new and different. The outer layer of potatoes, melting mozzarella cheese inside and sweet-spicy sauce make them special.

Material

• Boiled and mashed potatoes – 2 cups


• Cornflour – ¼ cup


• Rice flour – 2 tbsp


• Finely chopped garlic – 1 tsp


• Kashmiri red chilli powder – ½ tsp


• Salt – as per taste


• Mozzarella Cheese – ½ cup


• Oil for frying – as per need

for the sauce

• Tomato Ketchup – 2 tbsp


• Red chili sauce – 1 tbsp


• Soya sauce – 1 tsp


• Honey – 1 tsp


• White Vinegar – ½ tsp


• Finely chopped garlic – 1 tsp


• sesame oil 1 tsp


• Water – 1-2 tbsp, as per need


• White sesame seeds and chopped green onion – for garnishing

Method of preparation

• Mix mashed potatoes, cornflour, rice flour, garlic, red chilli and salt in a bowl.


• Take a small portion of the mixture, flatten it and place mozzarella cheese in the middle.


• Close the edges and make a round ball. Keep all the balls in the refrigerator for some time.


• Fry the balls in hot oil on medium flame until they become golden and crisp.


• In another pan, add ketchup, chili sauce, soy sauce, honey, vinegar, garlic, sesame oil and some water.


• Cook the sauce for 2-3 minutes. When it becomes thick, add the fried balls and mix gently.


• Sprinkle sesame seeds and green onions on top and serve hot.

Tip: Add a little extra cornflour if the potato mixture is too soft. This will make it easier to shape the balls and there will be less chance of them bursting while frying.

5. Maddoor Vada

Preparation Time: 15-20 minutes Cooking Time: 15-20 minutes

Crunchy and spicy vadas are perfect to serve with tea. Made from rice flour, semolina, peanuts and spices, this snack is crispy from outside and delicious from inside.

Material

• Rice flour – 1 cup


• Semolina – ½ cup


• Roasted peanuts – ½ cup


• Flour – ¼ cup


• Finely chopped onion – 1 large


• Finely chopped green chillies – 3-4


• Finely chopped ginger – 2 inches


• Chopped coriander – 2 tbsp


• Chopped curry leaves – 1 tablespoon


• Red chilli powder – ½ tsp


• Coriander powder – ½ tsp


• Asafoetida – ⅓ tsp


• Salt – as per taste


• Hot oil – 3-4 tbsp


• Water and oil for frying – as per need

Method of preparation

• Lightly grind the roasted peanuts coarsely.


• Mix rice flour, semolina, maida, peanuts, onion, green chilli, ginger, green coriander and curry leaves in a vessel.


• Add red chilli, coriander powder, asafoetida and salt.


• Add hot oil to the mixture and mix well. Prepare a stiff dough by adding water little by little.


• Keep it covered for 10 minutes. Then take small portions and press them on the palm to make flat vadas.


• Fry in hot oil on medium flame until golden and crisp on both sides.


• Serve hot with coconut chutney.

Tip: Do not make the vadas too thick. By frying on medium flame, they will cook well from inside and become crunchy from outside.

6. Pineapple Kalakand

Preparation Time: 15 minutes | Cooking Time: 30-40 minutes Setting time: 3-4 hours

Add pineapple flavor to traditional kalakand this time for a festive dessert. Made from milk, cheese, coconut and pineapple, this dessert gives a sweet as well as light sour taste. It can be made in advance and set in the refrigerator.

Material

• Full cream milk – 1 liter


• Mashed Paneer – 200 grams


• Condensed milk – ½ cup


• Coconut powder – ½ cup


• Finely chopped pineapple – ½ cup


• Cardamom powder – ½ tsp


• Vanilla essence – ½ tsp


• Ghee – 1 tbsp


• Chopped cashews and almonds – 2 tbsp


• Cherries – to decorate

Method of preparation

• Boil milk in a heavy bottom pan. Keep stirring occasionally and cook the milk until it reduces to half.


• Add mashed paneer and condensed milk to it. Cook on low flame while stirring continuously.


• Mix coconut powder, cardamom powder and vanilla essence.


• Cook the pineapple in a separate pan for 3-4 minutes and drain off the excess water. Let it cool.


• Add pineapple to the kalakand mixture and add ghee and cook until the mixture becomes thick.


• Spread the prepared mixture in a greased tray. Garnish with cashew nuts, almonds and cherries.


• Let it set in the refrigerator for 3-4 hours. After freezing, cut it into desired shapes and serve.

Tip: Make sure to dry the extra water from the pineapple. This will help the kalakand to set well.

Special tips for serving snacks during festivals

• Fry pakodas, kachoris and vadas a little before the arrival of guests, so that their crispness remains.


• Prepare Khakhra Chaat just before serving.


• Sauce and balls of potato balls can be kept ready separately. Mix both before serving.


• Prepare Pineapple Kalakand in advance and set it in the refrigerator, which will save time on the festival day.


• Serve green chutney, sweet tamarind chutney and tea or other favorite beverages with snacks.

Feed your guests something new and delicious this festival with these 6 recipes. From crunchy salty snacks to the sweetness of pineapple, every dish can make your festive menu special.